Recipe information
Yield
Makes about 540 g (2 1/4 cups)
Ingredients
160 g white chocolate (5 1/2 ounces)
55 g butter [4 tablespoons (1/2 stick)]
2 egg yolks
40 g sugar (3 tablespoons)
105 g heavy cream (1/2 cup)
52 g flour (1/3 cup)
1/2 recipe Cashew Brittle (page 170)
4 g kosher salt (1 teaspoon)
Preparation
Step 1
Combine the white chocolate and butter in a microwave-safe bowl and gently melt them on medium, in 30-second increments, stirring between blasts. Once melted, whisk the mixture until smooth.
Step 2
Put the egg yolks and sugar in a medium bowl and whisk together until smooth. Pour in the white chocolate mixture and whisk to combine. Slowly drizzle in the heavy cream and whisk to combine.
Step 3
Stir the flour, cashew brittle, and salt together in a small bowl, then carefully fold them into the filling. Use immediately, or store in an airtight container in the fridge for up to 2 weeks.
Elsewhere in this book
Step 4
Blondie pie is great as a fall pie when garnished with Pumpkin Ganache (page 208).
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 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 Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, 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.
