I don’t know why and how it happened, but I’m in love with Momofuku Milk Bar recipes. Ah wait, actually I do know. Christina Tosi’s recipes are interesing, complex, slightly quirky and they turn out perfect every single time, what’s not to love?! And the outcome is delicious, looks amazing and taste just like I imagined they would be like. Ever since I made the Raspberry Lemonade Cake, inspired by the Momofuku cakes, I kept longing after a proper Momofuku dessert. I have pages and pages of tiny notes and recipes written in my recipe notebook and I couldn’t wait for an occasion to bake something nice and gooey. And here it is – Momofuku Cornflake Cookies (followed shortly by an Apple Pie cake from the same recipe book 😉 )

These Momofuku cornflake cookies are everything I ever wanted from a cookie – thin, crisp, buttery, slightly chewy, candy-like, packed with goodies and melt-in-you-mouth, while still textured. The recipe calls for cornflakes, chocolate chips and mini marshmallows so you can imagine that they taste amazing. They’re a real treat for your sweet tooth, that’s for sure! I skipped adding mini marshmallows though, because a certain tiny human has eaten them all. They were delicious anyway! Oh did I mention that they are giant?! Yes, they are huge, one is enough for one person and all it needs is a glass of milk to become the perfect little treat when you need comfort food or just an energy boost.



{Momofuku Cornflake Cookies} Print Author: Olguta - Pastry Workshop Serves:: 20-25 cookies Ingredients: Cornflake Crunch: 120g cornflakes

25g milk powder

25g white sugar

¼ teaspoon salt

80g butter, melted Cornflake Cookies: 225g butter, softened

200g white sugar

150g light brown sugar

1 egg

1 teaspoon vanilla extract

240g all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 portion cornflake crunch

100g mini chocolate chips

50g mini marshmallows Directions: Cornflake crunch: Crush the cornflakes slightly. Mix the dry ingredients in a bowl. Drizzle in the melted butter and mix well. Spread the mixture in a baking tray lined with parchment paper and bake in the preheated oven at 350F for 15-20 minutes or until fragrant, slightly golden brown and crunchy. Allow to cool completely. Cornflake cookies: Combine the butter and sugars in a bowl and mix with an electric mixer for 2 mintues until pale and creamy. Add the egg and vanilla and mix well for 7-8 minutes on high speed until fluffy and pale. Add the flour, baking powder, baking soda and salt and mix just until combined then, using a spatula, fold in the cornflake crunch, chocolate chips and marshmallows. Using an ice cream scoop, drop spoonfuls of batter on a baking tray lined with baking paper. Allow enough space between the cookies as they will spread quite a lot. Wrap the baking pan in plastic wrap and place in the freezer for 1 hour, up to 1 week. Remove from the freezer when ready and bake in the preheated oven at 350F for 10-15 minutes or until they're thin, golden brown on the edges and center and the edges are crisp. Allow them to cool in the pan before serving. While hot, they are soft and might not hold their shape, but once cooled, they can easily be handled. Store them in an airtight container for up to 5 days or freeze them for up to 1 month. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

ROMANIAN

Noua mea dragoste se numeste Momofuku Milk Bar – e un mic butic (de fapt intre timp a devenit o intreaga industrie) din New York a carui inspiratie este, sa spunem asa, gustul laptelui, cel mai bine vandut produs al lor fiind laptele cu cereale (e o tehnica interesanta pe care poate o voi incerca cat de curand). Retetele Momofuku sunt create de Christina Tosi, cea mai noua membra a juriului Masterchef SUA, cunoscut pastry chef si creierul din spatele a ceea ce a pornit nebunia Momofuku Milk Bar, parte a grupului de restaurante Momofuku apartinand lui David Chang. Christina declara ca papilele ei gustative sunt usor iesite din comun, motiv pentru care nici retetele create de ea nu se incadreaza in niciun standard intalnit pana acum.

Prima mea intalnire cu retetele Momofuku a fost cu ocazia Tortului cu zmeura si lamaie, un adevarat regal de gust si prospetime, un tort pe care nu ai cum sa nu-l tii minte, impresionant atat prin design cat si prin gust. Mi-am promis atunci ca voi reveni la retetele Christinei si le voi incerca, una cate una, in masura in care gasesc ingredientele de care am nevoie la noi. Asa ca astazi va propun aceste fursecuri cu fulgi de porumb – crocante, caramelizate, usor gumate, aproape ca o bomboana, destul de dulci (nu sunt pentru cei slabi de inger ori cei aflati la dieta), incredibil de interesante ca textura si gust.

Ingrediente:

Crocant de fulgi de porumb:

120g fulgi de porumb

25g lapte praf

25g zahar alb

1/4 lingurita sare

80g unt, topit

Fursecuri cu fulgi de porumb:

225g unt, temperatura camerei

200g zahar alb

150g zahar brun

1 ou

1 lingurita extract de vanilie

240g faina alba

1/2 lingurita praf de copt

1/2 lingurita bicarbonat de sodiu

1/2 lingurita sare

1 portie crocant de fulgi de porumb

100g fulgi de ciocolata neagra

50g marshmallows in miniatura

Mod de preparare:

Crocant de fulgi de porumb:

Sfaramitati fulgii de porumb in bucati mai mici, dar aveti grija sa nu devina pudra. Combinati ingredientele uscate intr-un bol. Adaugati untul si amestecati bine. Intindeti amestecul intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 15-20 minute sau pana devin aurii, aromate, usor crocante. Lasati sa se raceasca in tava.

Fursecuri cu fulgi de porumb: