Sunday, April 29, 2012
Crack (Pie) is not Whack
Earlier this month, I decided to be ambitious and continue making non-cupcake desserts. I know, weird right? I just got a recipe book for Momofuku Milk Bar, which is based in New York City. It's owned by famed chef David Chang but run by Christina Tosi. In March, Christina taught a two-hour lesson at the Biltmore on the making of chocolate chip layer cake. But I opted for my first solo foray to make their signature Crack Pie. Supposedly it's so yummy and addictive that that is the name Milk went with. The recipe calls for something like 8 egg yolks. Fortunately, my co-worker gave me 24 eggs recently from his urban chicken coop. Score! It also calls for this brand of European butter called Plugra because it contains 82 percent butter fat, as opposed to 80 percent in grocery store brand butter. Not to sound "political," but it's all about that 1 percent! I have to confess, I misread the amount of butter and added twice as much. Gulp...guess you could call it the "Paula Deen" technique.