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Milk Crumbs

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This recipe for milk crumbs is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar and is used to make Blueberries-and-Cream Cookies.

Source: The Martha Stewart Show, January Winter 2009
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Ingredients

Directions

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Reviews

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How would you rate this recipe?
27
  • Mybobba
    24 FEB, 2012
    I would love to make and review this recipe if it would download.....I have been trying for weeks with no success
    Reply
  • MariahS
    26 AUG, 2011
    EXCELLENT recipe! These milk crumbs are so good, I could eat them as is - however they were also the perfect garnish on my strawberry shortcake cupcakes. They are worth the time - although I didn't think it was that much time or effort at all. It's going in my bakery file, I am already thinking up all the baked goods I could use these in.
    Reply
  • carolynrclutter
    8 JUL, 2011
    Can you replace Splendra or another sugar sub. for this recipe
    Reply
  • gbsk
    5 JUL, 2011
    Together with the cookies, this seems like a complicated recipe. AI have no idea where to get white chocolate. I think I can find much easier recipes that are just as tasty,
    Reply
  • Mybobba
    4 JUL, 2011
    I think you can use this for another recipe that was printed a while back, would love to know what else I could the crumbs for.
    Reply
  • jkgasser
    8 JUL, 2010
    After making the crumbs, seems strange to add melted white chocolate. Is that right or do you add them as is? If someone knows email me at jkgasser@valkyrie.net. Thanks.
    Reply
  • mgiles
    25 FEB, 2010
    Odd measurement for the white chocolate. It's usually stated by weight. So, how many ounces of white chocolate?
    Reply
  • alienflt
    20 FEB, 2010
    best bet is to use good white chocolate bar from cooking/baking aisle. Problem with the "chips" is many of them contain stabilizers that do not always allow one to work with the chocolate correctly in some recipes. You can try the chips, but I personally would opt for a really nice block of white baking chocolate as the recipe says.
    Reply
  • DawnP
    27 FEB, 2009
    Sounds like white chocolate chips. Maybe white chocolate chips could be pulsed once or twice in a food processor as a work-around and time saver?
    Reply
  • toppline
    24 FEB, 2009
    I have been making cookies of all types for about 69 years and I have NEVER ever heard of milk crumbs?
    Reply

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