Momofuku Milk Bar
Format: PDF / Kindle (mobi) / ePub
The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.
A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.
Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.
With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
comes out like it was just spun in an ice cream machine—except it only takes ninety seconds. The only problem with Pacojets is that they cost nearly five grand. No joke. So, we did you the honor of re-creating all of our soft-serve and Pacojet recipes so that they work in a home ice cream maker. We used a Donvier ice cream machine (readily available at amazon.com) to test all of the recipes. If you have the ice cream attachment for the KitchenAid stand mixer, that is another good one to use.
pie in the oven for an additional 3 to 4 minutes if this is not the case. 5. Cool the pie completely before finishing it. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you’re in a hurry.) 6. Now the pie needs to be Jackson-Pollocked with mint glaze. Make sure your glaze is still warm to the touch. Dunk the tines of a fork into the warm glaze, then dangle the fork about 1 inch above the bull’s-eye center of the pie.
motivation being a pastelito, a Cuban puff pastry topped with cane sugar and filled with guava paste and cream cheese. It was the most delicious and different pastry I had ever tasted, and I knew I’d want to use the flavor combo one day. One time, when we were changing the menu at Ko and I was on a breakfast-inspired kick (guava and cream cheese is a classic breakfast pairing in many Spanish-speaking cultures), an idea took hold. I knew guava would bring the perfect acidity to a pre-dessert, and
MAKES ABOUT 330 G (1½ CUPS) This one is for the beet lovers out there. It’s also for the not beet lovers out there. I am not a beet lover, but this ganache is delightful. 2 medium beets, peeled and cut into chunks (use gloves;) 1 lime milk if needed 120 g white chocolate [4¼ ounces] 25 g butter [2 tablespoons] 100 g glucose [¼ cup] 55 g cold heavy cream [¼ cup] 3 g kosher salt [¾ teaspoon] In a pinch, substitute 35 g (2 tablespoons) corn syrup for
Understand how the cookbook works. Understand how we work. Know what recipes you want to make. You must know what you’re about to get into before you get into it. In our kitchen, prep lists and clipboards abound (thirty-three is the current count—more clipboards than employees), to get each other up to speed once we’ve clocked in, so that we’re not lost in a sea of sugar and sheet pans when we start our day. In French cooking, there are four “mother sauces.” Most every French sauce is a