Nerds Gotta Eat: Momofuku Milk Bar’s Milk Crumbs

photo 5 (6)I have to let you in on my latest intense Fangirl experience, friends. I’m not entirely sure what the rules are about fangirling over something you technically haven’t experienced, but as far as I’m concerned it is very possible. I haven’t ever been to Momofuku Milk Bar in New York City, but I’ve been crushing hard on their sweet treats since I was given their cookbook a few months ago. So since I’m not at their shop to try it out, I decided to try my hand at one of their unique sweets.

The idea of milk crumbs blow my mind. There’s a whole chapter on them in their amazing cookbook, and after reading it again and again I’ve learned a lot. It’s odd to think about something usually liquid as a solid. But Milk Bar does the impossible. Their head baker Christina Tossi conjured up a milky, crumbly treat that they use in tons of their desserts. After making it and tasting it, I can see why. Especially because theirs are most likely exponentially better than mine. To make these interesting little friends, you’ll need:

photo 1 (11)

 

1/2 cup milk powder
1/4 cup flour
2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons butter (1/2 stick), melted

1/4 cup milk powder
3 ounces white chocolate, melted

First, preheat your oven to 250 degrees. Then, start by adding all of the dry ingredients together. The 1/2 cup milk powder, flour, cornstarch, sugar, and salt. In a medium bowl, toss everything together until combined. Then, add in the melted butter, mixing it together until it forms small clusters. Once your oven is preheated, place the crumbles on a lined (not greased!) baking sheet, and bake for 20 minutes. As the cookbook says, your kitchen will smell like buttery heaven when it’s done. photo 3 (10)Let the crumbles cool completely. Being impatient, I sped this along by placing it in the fridge for a little while. Once those are cooled, add the melted chocolate and toss that together until everything is enrobed in the chocolate. To do this, your chocolate needs to be a silky texture. I had a bit of a problem with this. I’ve noticed that white chocolate gets more stiff when heating that milk or dark chocolate. So, I heated it a little bit, just 30 seconds in the microwave, then stirred it pretty vigorously until it was a nice smooth texture. Combine that with the crumbs until everything it combined and coated. Toss that all together every 5 minutes until the chocolate has cooled & solidified.

photo 4 (9)Then you’ve got milk crumbs, friends. These are little sandy bites of sweet & slightly salty, still creamy goodness. Milk Bar uses them in tons of stuff and I can understand why. They use them in pie crusts, with layer cakes, all sorts of stuff. As I eat them, I think about all that they would be good with. Using other dry ingredients you can flavor these little friends into all sorts of stuff. Berry crumbs, chocolate crumbs, hell even mustard crumbs if you wanted. Anything with a powder flavor element can be incorporated. To better understand how, I recommend that every one own their cookbook because it is chock full of great recipes and extremely useful baking information & tips.

So take these crumbs and do what your heart tells you. Add them to ice cream, cookies, cake. Or just eat them as is from the bowl. That’s the easiest way to use these. They are an addicting sort of delicious. I can’t wait to make my voyage to Milk Bar to taste the real deal. Meet me there.

 

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