This recipe is for Milk Crumbs used by Momofuku Milk Bar in New York City. They use it in cookies, as a coating for cake pops, etc. It’s a truly yummy, unique garnish. I use this as my garnish for Strawberry Shortcake Cupcakes. Yum!

Ingredients:


Amount Ingredient
1/4 Cup plus 1 TBSP Nonfat Milk Powder
2 TBSP All-purpose Flour
1 TBSP Cornstarch
1 1/2 tsp Sugar
1/8 tsp salt
1 1/2 TBSP Unsalted Butter, Melted
1/4 Cup White Chocolate, Melted


Directions:

1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.


Comments

dadawley Says... 8 Feb 2012 , 6:01pm

I made the chocolate cookies and added the above recipe during my Christmas baking after seeing it on Martha Stewart and they were a hit, so good...that stuff is addictive. Just the right amount of salty/sweet. I have not tried it with the white chocolate, but plan on it. Thanks for posting the recipe and refreshing my memory. It's a keeper!

Rosie2 Says... 13 Feb 2012 , 10:39am

Thank you for this wonderful recipe! it sounds yummy...quick question. Could this be used as a filling? if so, for what kind of cake?

MariahS Says... 17 Feb 2012 , 5:35pm

Rosie2, well they are dry and basically like between small to pea-sized crumbs. I have never thought about using them as a filling, as they aren't wet like a typical filling...maybe they could be if mixed with frosting or a ganache? Might add some crunch. I would think they would compliment many flavors but especially white, chocolate and strawberry would be good I'd think!


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