Momofuku Carrot Cake Truffles

As you may have notice I am obsessed with the recipes from Christina Tosi’s Milk: The Momofuku Cookbook.  In this day and age it’s not easy to find baking recipes that are totally innovative and unique.  Although it has to be said that there is nothing wrong with the classics, you can’t go far wrong with a good lemon meringue pie or sticky toffee pudding, it is nice to see somebody creating something totally new rather than trying to improve upon a traditional recipe that is often better before it was fiddled with.

I made some cake truffles before, which turned out very nicely, despite being just leftover cakes from the freezer mixed with icing, but this time I wanted to try the real deal.  I meant to take them to work for an Easter treat, but to be honest I’m not sure they’ll make it to Monday.

It’s quite a lengthy process, you really have to make three different recipes and then assemble them, but totally worth the effort.  I will also add that with the addition of a few nuts and sultanas, this carrot cake is going to be my new go to recipe.  It’s dense, wonderfully moist and carroty and make have ended my quest for the perfect carrot cake recipe.  Similarly the liquid cheesecake is probably the best I have tasted and I’ll definitely be making it again, probably with the base made from the Graham Crust from the compost cookies recipe. Although it does set quite firmly when chilled, I foresee problems with cutting and serving a slice (being liquid cheesecake after all), but I’m pretty sure presentation will be overlooked once everyone has a taste.

I used the whole cake and cheesecake recipe to make truffles, but didn’t have enough of the milk crumb so got a bit creative and covered some with the caramelized cornflakes used in the Cereal Milk Ice Cream recipe.  Then I got even more creative and tried to make my own ‘crumb’ with coconut, milk powder, and sugar.  This worked surprisingly well, and cuts through the richness of the white chocolate a bit.

The original recipe calls for a paddle attachment on the mixer, which I haven’t got, but used a normal whisk with no problems!

Carrot Cake Truffles (From Milk: The Momofuku Cookbook, by Christina Tosi)

3 cups Carrot Cake Scraps (recipe below)
2-4 tablespoons Liquid Cheesecake (recipe below)
1/2 recipe Milk Crumb finely ground in a food processor (recipe below), you’ll probably need more if you use all the cake!
80g. White Chocolate (more if using all the cake- more like 200g)

1.  Combine the crushed up cake with 2 tablespoons of the liquid cheesecake, mush it all together with hands.

2.  Add more cheesecake if needed to form a ball.  Portion out  balls of the mixture- roll them together with your hands and set them aside on a cookie sheet.

3.Melt the white chocolate and put it in a shallow bowl.

4.  Using a spoon, dip each ball of cake into the white chocolate

5.  Toss it in the milk crumb, coconut crumb or caramelized corn flakes until well coated.

6.  Chill in fridge to set the chocolate.

The truffles can be stored in an airtight container for unto a week in the fridge.
Whole cake makes about 35 truffles

Carrot Cake

113 g butter- room temp.

Milk Crumb Coated

1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup  vegetable oil
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups grated peeled carrots (2-3 medium sized carrots)

1.  Preheat oven to 180 degrees C.
2.  Combine the butter and sugars in the bowl and cream together with an electric mixer on a medium-high for 2 to 3 mins.

3.  Add the eggs, and mix on medium-high for 2 to 3 mins. Make sure to scrape bowl to get mix of the sides.

4.  On low speed, stream in the oil

5.  Increase the mixer speed to medium-high and mix for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, with no streaks of fat.

6.  On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together all dry ingredients are mixed in.

7.  Add carrots and fold in with a spatula.

8.  Grease a 9×13 pan with cooking spray and spread the batter in  the pan.

9.  Bake for 25-30 mins. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger, if it bounces back slightly and isn’t jiggly in the center, it’s done. Leave it in for 3-5 more minutes if it isn’t quite done.

Cool the cake on a wire rack (or in the freezer.)

Liquid Cheesecake

250g. Cream Cheese

Corn Flake Coated

3/4 cup Sugar
1 tablespoon cornstarch
1/2 tsp.  salt
2 tablespoons milk
1 egg

1.  Heat oven to 180 C.

2.  Put cream cheese into a  bowl and using an electric mixer, beat on medium speed for 2 mins.

3.  Add the sugar and mix for 1-2 mins.

4.  Whisk together the cornstarch and salt in a medium bowl then whisk in the milk in a slow, steady stream, then whisk in the egg until all mixed together.

5.  With the mixer on a medium low speed stream the egg mix into the cream cheese.

6.  Mix for 3 or 4 minutes, until the mixture is smooth.

7.  Line the sides and bottom of a 6×6 baking pan with plastic wrap.

8.  Pour the cheesecake batter into the pan and bake for 15 mins.  It is done when it is set on the edges but still wobbly in the center. If the edges aren’t quite set, bake for 5 min increments until it’s done- no more than 25 minutes.

9.  Cool completely to finish the baking process and allow the cheesecake to set.
Milk Crumb
1/4 cup milk powder
1/8 cup flour
1 tablespoon cornstarch
1 tablespoon sugar
1/4 tsp. salt
2 tablespoons melted butter

1/8 cup milk powder
40g white chocolate.

1.  Heat the oven to 120C.

2.  Combine 1/4 cup of milk powder with the flour, cornstarch, sugar and salt in  bowl. Toss with your hands to mix.

3.  Add the butter and toss using a spatula until the mixture comes together and forms small lumps.

4.  Spread the clusters on a baking paper lined tray and bake for 20 mins. Watch them, they burn quickly!

5.  Crush any bits that are larger than 2 cm in diameter and put the crumbs in a medium bowl.

6.  Toss in the remaining milk powder

7.  Pore melted white chocolate over the crumbs and toss until your the crumbs are all well-coated.

8.  Continue tossing them every 5 mins until the white chocolate hardens and the clusters aren’t sticky.

9.Run the dried and cooled clusters through the food processor before using them for the truffles. (I didn’t have a processor, so I used the stick blender, which didn’t make them quite as fine as they should have been)

Coconut Crumb Recipe

Coconut Crumb Coated


3/4 cup shredded coconut

1 1/2 Tbsp Butter melted

1 tsp corn flour

1Tbsp Milk powder

1/2 tsp salt

1.  Mix ingredients

2.  Bake at 180 C on a paper lined tray for about 15 mins or until coconut starts to brown slightly.

Click on link for Caramelized Corn Flake Recipe

Another Momofuku Milk Bar Hit; Compost Cookies

Are you a sweet tooth, craving cake, chocolate and cookies?  Or maybe more of a savory snacker who goes in for chips, pretzels and the like.  Which ever your snacking preference, these compost cookies from Christine Tosi’s Momofuku Milk Bar cookbook will hit the spot.  Basically you can throw in anything you like or have in the cupboard, although the recipe makes some pretty awesome suggestions that you’ll probably want to try first!

Compost Cookies (Adapted from Momofuku Milk Bar cookbook). 

  • 225 grams butter, at room temperature
  • 200 grams  granulated sugar
  • 150 grams  light brown sugar
  • 50 grams glucose (I left this out as I didn’t have it and they were still great!)
  • 1 egg
  • 2 grams  vanilla extract
  • 225 grams  flour
  • 2 grams  baking powder
  • 1 1/2 grams baking soda
  • 4 grams  salt
  • 150 grams  mini chocolate chips (I used chopped chocolate)
  • 100 grams mini butterscotch chips (I used chopped mars bar)
  • 1/4 recipe Graham Crust -see recipe below
  • 40 grams old-fashioned rolled oats
  • 5 grams ground coffee (I forgot this- didn’t matter)
  • 50 grams  potato chips
  • 50 grams  mini pretzels
  • handful sultanas
  • handful chopped hazelnuts

Directions

1.  Combine the butter, sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.

2.  Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

3.  Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

4.  Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, sultanas and nuts and coffee, and mix just until incorporated, about 30 seconds.

5.  Add the potato chips and pretzels, and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips.

6.  Using a 2-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.  (I put mine in the freezer for about an hour and they held shape well)

7.  Heat the oven to 180.

8.  Arrange the chilled dough a minimum of 4 inches apart on parchment-  Bake for 18 minutes.

9.  The cookies will puff, crackle and spread. After 15 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.

10.  Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Spot the chip!

Graham Crust Recipe

Ingredients

  • 190 grams graham cracker crumbs (I used digestives)
  • 20 grams  milk powder
  • 25 grams  sugar
  • 3 grams salt
  • 55 grams butter, melted, or as needed
  • 55 grams heavy cream

Directions

1.  Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2.  Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1 1/2 tablespoons) butter and mix it in.

3.  Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

This would make an awesome cheesecake crust too!