Milk Bar's Milk Crumbs Recipe | SAVEUR

Milk Bar's Milk Crumbs

Strawberry Lemon Cake

At New York's Milk Bar, Christina Tosi makes this towering cake every spring, when sweet and tiny tristar strawberries are in season. This is by no means an everyday cake, but it's worth the work that you'll put in, and worthy of a special occasion. Get the recipe for Strawberry Lemon Cake »

Matt Taylor-Gross

It's hard to resist snacking on these crumbly, milky bits—a signature component in the arsenal at Christina Tosi's NYC bakery Milk Bar. Just don't eat them all before your Strawberry Lemon Layer Cake's been built.

Milk Bar's Milk Crumbs
It's hard to resist snacking on these crumbly, milky bits—a signature component in the arsenal at Milk Bar. Just don't eat them all before your cake's done.
makes 1 1/2 cups
45 minutes

Ingredients

34 cup instant nonfat dry milk, such as Carnation
14 cup all-purpose flour
2 tbsp. cornstarch
2 tbsp. sugar
12 tsp. kosher salt
4 tbsp. unsalted butter, melted
3 oz. white chocolate, melted

Instructions

Heat the oven to 250°. In a medium bowl, whisk 12 cup of the dry milk with the flour, cornstarch, sugar, and salt. Add the butter and stir with spatula until the mixture forms small clusters. Spread the clusters onto a parchment paper-lined baking sheet and bake until dried and sandy, 20 minutes. Transfer the clusters to a rack and let cool completely.
Return the clusters to a bowl, break apart any that are larger than 12 inch in diameter, and then toss with the remaining 14 cup dry milk until evenly coated. Pour the white chocolate over the crumbs and toss with the spatula until evenly coated, tossing every 5 minutes until the chocolate is cooled completely and no longer sticky. Transfer the crumbs to a container and refrigerate for up to 1 week.

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