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Ingredients
- 40 g (1/2 cup) milk powder
- 40 g (1/4 cup) all-purpose flour
- 12 g (2 tablespoons) cornstarch
- 25 g (2 tablespoons) granulated sugar
- 2 g (1/2 teaspoon) kosher salt
- 55 g (4 tablespoons, 1/2 stick) butter, melted
- 20 g (1/4 cup) milk powder
- 90 g (3 ounces) white chocolate
- Makes about 260 g (2 1/4 cups
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Milk Crumb:
1. Preheat oven to 250°F.
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.
3. Spread the clusters on a sheet pan lined with parchment paper, and bake for 20 minutes. Remove from oven and cool completely.
4. Crumble any crumb clusters that are larger than 1/2 inch in diameter, and put 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.
5. Melt the white chocolate in a heatproof bowl set over a pot of simmering water (being VERY careful not to let any water touch the chocolate). Pour the melted white chocolate over the crumbs and toss until your clusters are completely coated. Continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.
The crumbs can be stored in an airtight container in the fridge or freezer for up to 1 month.
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