Milk Bar’s Milk Crumbs

by0| PUBLISHED Jun 24, 2015 9:58 PM
Milk Bar’s Milk Crumbs
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.

Yield: makes 1 1/2 cups

Time: 45 minutes


  • <sup>3</sup>⁄<sub>4</sub> cup instant nonfat dry milk, such as Carnation
  • <sup>1</sup>⁄<sub>4</sub> cup all-purpose flour
  • 2 tbsp. cornstarch
  • 2 tbsp. sugar
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • 4 tbsp. unsalted butter, melted
  • 3 oz. white chocolate, melted


  1. Heat the oven to 250°. In a medium bowl, whisk 1⁄2 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.
  2. Return the clusters to a bowl, break apart any that are larger than 1⁄2 inch in diameter, and then toss with the remaining 1⁄4 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.