Recipe information
Yield
Makes about 150 g (1/3 cup)
Ingredients
1/2 recipe Graham Crust (page 112)
85 g milk (1/3 cup)
2 g kosher salt (1/2 teaspoon)
Preparation
Combine the graham crust, milk, and salt in a blender and puree on medium speed until smooth and homogenousāit will take 1 to 3 minutes (depending on the awesomeness of your blender). If the mixture does not catch on your blender blade, turn it off, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again. Use the ganache right away, or store in an airtight container in the fridge for up to 5 days.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright Ā© 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon AppĆØtit. As founder of the desserts programs at Momofuku, including Noodle Bar, SsƤat;m Bar, Ko and MĆ” PĆŖche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
