Milk Crumbs

Rating: 2.85 stars
26 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 11
  • 1 star values: 2

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.

The Martha Stewart Show, January Winter 2009, The Martha Stewart Show

Gallery

Recipe Summary

Yield:
Makes enough for 14 cookies
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

Advertisement

Reviews (13)

26 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 11
  • 1 star values: 2
Anonymous
Rating: Unrated
02/24/2012
I would love to make and review this recipe if it would download.....I have been trying for weeks with no success
Anonymous
Rating: Unrated
08/26/2011
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.
Anonymous
Rating: Unrated
07/08/2011
Can you replace Splendra or another sugar sub. for this recipe
Advertisement
Anonymous
Rating: Unrated
07/05/2011
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,
Anonymous
Rating: Unrated
07/04/2011
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.
Anonymous
Rating: Unrated
07/08/2010
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.
Advertisement
Anonymous
Rating: Unrated
02/25/2010
Odd measurement for the white chocolate. It's usually stated by weight. So, how many ounces of white chocolate?
Anonymous
Rating: Unrated
02/20/2010
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.
Anonymous
Rating: Unrated
02/27/2009
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?
Anonymous
Rating: Unrated
02/24/2009
I have been making cookies of all types for about 69 years and I have NEVER ever heard of milk crumbs?
Anonymous
Rating: Unrated
02/20/2009
WAY TO COMPLICATED. DOESN'T EVEN SOUND FUN MAKING THEM. SORRY MARTHA
Anonymous
Rating: Unrated
02/20/2009
I would probably use them within 2 or 3 days to be safe. I would imagine you could freeze them too if you don't end up using them right away - though I haven't tried it.
Anonymous
Rating: Unrated
02/20/2009
How long do milk crumbs are good in the fridge to use in cookies?
More Reviews
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 05/06/2021