Ingredients

Makes about 260 g (2 1/4 cups)

　　40 g milk powder (1/2 cup)

　　40 g flour (1/4 cup)

　　12 g cornstarch (2 tablespoons)

　　25 g sugar (2 tablespoons)

　　2 g kosher salt (1/2 teaspoon)

　　55 g butter, melted (4 tablespoons [1/2 stick])

　　20 g milk powder (1/4 cup)

　　90 g white chocolate, melted (3 ounces)

　　

Step 1

Heat the oven to 250°F.

　　

Step 2

Combine the 40 g (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

　　

Step 3

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.

　　

Step 4

Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

　　

Step 5

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

　　

Elsewhere in this book

Step 6

Milk crumbs are used in the White Peach Sorbet dessert (page 130).

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.