Tuesday, December 15, 2009

Crack Pie » Crack Pie Recipe, momofuku, milk bakery nyc


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It’s not what you think! This incredibly rich, delicious dessert takes some work but with quality ingredients and decadent home-made taste it’s worth it. The pastry is from David Chang’s Milk Bar In NYC. Mr. Chang is the owner of the world famous Momofuku restaurant. It’s interesting as it uses an oat cookie that you make as part of the crust for the actual pie.

Makes two 10-inch pies

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup light-brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 1/3 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 tablespoon light-brown sugar
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 1/4 teaspoon salt
• 2 tablespoons milk powder
• 1 cup (2 sticks) unsalted butter, melted
• 3/4 cup heavy cream
• 1/8 teaspoon pure vanilla extract
• 8 large egg yolks
• Confectioners’ sugar, for dusting
Directions :

  1. Make the oat cookie: Preheat oven to 350 degrees; line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together all oat cookie ingredients until well combined. Spread cookie mixture in an even layer on prepared baking sheet. Transfer to oven and bake until golden brown, about 15 minutes. Remove from oven and let cool slightly on a wire rack.
  3. the crust: Using your hands, crumble oat cookie into a large bowl. Add butter, brown sugar, and salt; using your hands, toss until crumbly and well combined.
  4. Divide mixture evenly between two 10-inch pie plates; pat into bottom and up sides. Set aside.
  5. Make the filling: Reduce oven temperature to 325 degrees. In a large bowl, whisk together sugars, salt, and milk powder, breaking up any lumps. Whisk in butter, heavy cream, and vanilla until well combined. Whisk in yolks until just combined.
  6. Pour filling into prepared pie crusts. Transfer pies to oven and bake until filling is set, about 15 minutes. Reduce oven temperature to 315 degrees and continue baking until top of pie is golden brown. Remove from oven and let cool slightly. Transfer to refrigerator and refrigerate until cool. Dust with confectioners’ sugar just before serving.

taken from: http://thebostonfoodie.blogspot.com/2009/02/crack-pie.html

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