JeJu

Milk Crumble Revealed

In food on 04/25/2009 at 8:56 am

Thank God for the power of le Martha! She bribed Christina Tosi into giving up the secret to her $2 cookie/cake/manna. No more trips downtown just to fetch these crack babies.

le bomb!

Blueberry Cream Cookies
Ingredients:
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) Plugra European-style unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose (sub with maltose from Asian marts)
1 large egg
3/4 cup dried blueberries (cranberries are good too!)
1/2 cup plus 1/3 cup Milk Crumble

Line two baking sheets with parchment paper; set aside.

In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.

Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.

Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

Milk Crumble
Ingredients:
1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted

Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.

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.

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.

Now if only there was a recipe for the pistachio cake, which also uses milk crumble as part of the filling…when is Tosi gonna publish her big book of secrets?!

bad design, good desserts

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