Milk Crumb

1. 1

   Heat the oven to 250F.

2. 2

   Combine the 40 g (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl.

3. 3

   Toss with your hands to mix.

4. 4

   Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

5. 5

   Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes.

6. 6

   The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven.

7. 7

   Cool the crumbs completely.

8. 8

   Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl.

9. 9

   Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

10. 10

    Pour the white chocolate over the crumbs and toss until your clusters are enrobed.

11. 11

    Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.

12. 12

    The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

13. 13

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

* Per serving · 4 servings · Values may vary.