bake - May 2019 - 20

ICONIC AND WHIMSICAL

interview with bake. "I went away to college to pacify
my parents and studied mathematics (her mother
worked as an accountant, while her father was an

Milk Bar's Christina Tosi loves to have fun
in the kitchen. This celebrated pastry chef
invented Cereal Milk, which became a widely
popular dessert, by mixing corn flakes with
cold milk, light brown sugar and kosher
salt. She makes her famous Milk Bar Pie
with a toasted oat crust. The filling contains
plenty of egg yolks, sugars, heavy cream,
butter, milk powder and corn powder.

agricultural economist for the USDA), but I'd stay up
late each night after I was done with homework and
papers, baking away. Upon graduation, I realized I
didn't want a real job. I wanted to move to New York
City to attend culinary school and make my passion a
profession."
Upon graduation from the French Culinary Institute
(now the International Culinary Center), Tosi flour-

Milk Bar's fun and flavorful B'Day Truffles
are spawned entirely from leftover bits and
pieces of cake. Milk Bar makes them with
Birthday Cake, Vanilla Milk (milk and clear
vanilla extract), and Birthday Sand (granulated sugar, light brown sugar, cake flour,
baking powder, kosher salt, rainbow sprinkles, grapeseed oil and clear vanilla extract).

ished in her restaurant career, first with Chef Wylie
Dufresne's wd-50 and then Chef David Chang's

Assembly goes as follows:

Momofuku.
"While working at wd-50, Wylie Dufresne taught me
how to think about food, how to be critical, how to
create, how to improve. At Momofuku, David Chang
taught me commitment, empathy, balance and how
to connect yet remain an individual voice."
As fortunate as those experiences proved to be, Tosi
hungered for more than what the fine dining sector
could offer. She dreamed of opening her own bakery,
so that her creative desserts could be accessible to
many more people. Milk Bar opened in November
2008, and the rest is history - with many more
chapters to be written.
Tosi founded the desserts program at Momofuku
and created the concept for Milk Bar, a credit to her
formal culinary training and her informal obsession
with home baking, grocery store staples and classic
American sweets.
The James Beard Outstanding Pastry Chef winner
was named one of Fortune's 40 Under 40 and was
profiled on "Chef's Table," the Emmy-nominated
docu-series on Netflix. She's authored three cookbooks and has been a judge on Fox's "Masterchef"
and "Masterchef Junior."
She is often seen sporting her signature bandana,
searching for new ways to turn familiar flavors and
textures upside down. "The flavors we create at
Milk Bar aren't necessarily new. They are flavors you

20 < MAY 2019 | bakemag.com

STEP 1
Combine the cake scraps and vanilla milk
in a medium sized bowl and toss with your
hands until moist enough to knead into a
ball. If it is not moist enough to do so, add
up to 2 tablespoons more vanilla milk and
knead it in.
 
STEP 2
Using a small ice cream scoop, portion out
12 even balls, each half the size of a pingpong ball. Roll each one between the palms
of your hands to shape and smooth it into a
round sphere.
 
STEP 3
With latex gloves on, put 2 tablespoons of
the white chocolate in the palm of your
hand and roll each ball between your
palms, coating it in a thin layer of melted
chocolate; add more chocolate as needed.
 
STEP 4
Put 3 or 4 chocolate-covered balls at a time
into the bowl of birthday cake sand. Immediately toss them with the crumbs to coat,
before the chocolate shell sets and no longer
acts as a glue (if this happens, just coat the
ball in another thin layer of melted chocolate).
 
STEP 5
Refrigerate for at least 5 minutes to fully
set the chocolate shells. 


http://www.bakemag.com

bake - May 2019

Table of Contents for the Digital Edition of bake - May 2019

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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