Okay friends I am going to keep this short!
This Monday is the first of many very exciting Monday’s to come. I have joined forces with a group of 6 lovely ladies to make a recipes from Christina Tosi’s Momofuku Milk Bar cookbook.
Every few weeks we all are going to pick a recipe, make and post it together! Feel free to bake a long with us. We want to hear your success, failures and everything in between.
Audra rallied us all to come together to make the Carrot Cake Truffles this week.
I have to admit, I was pretty nervous to jump into this book. It’s very different than anything I’ve attempted before.
First of all she does everything in weight. Which is a good thing, if you have a scale!
Luckily I invested in one a while ago. If you don’t own one yet, pick it up here really quick! It makes measuring much easier and more consistent. (Stella of BraveTart recently wrote a post about this!)
Secondly, Christina has a series of “mother recipes” she uses to create everything in the book. So once you have the mother recipes down, you can make anything in the book.
This recipe called for the milk crumbs and liquid cheesecake to transform her delicious carrot cake into ball form.
Despite the long process, the truffles were amazing. So don’t be afraid! Pick up your own copy of the book and join in on the fun!
Don’t forget to stop by the other Milk Bar Monday girls to see how amazing their truffles turned out!
Audra from The Baker Chick
Krissy from Krissy’s Creations
Meagan from Scarletta Bakes
Cassie from Bake Your Day
Nicole from Sweet Peony
And Jaqueline from Dusty Baker (our gluten & dairy free baker!)
You can also follow our group on Twitter!
Carrot Cake Truffles
- 300 grams carrot cake scraps
- 25-50 grams liquid cheesecake
- 1/2 recipe Milk Crumb, finely groud
- 90 grams white chocolate
To Make the Truffles:
- Combine the cake scraps and 25 grams liquid cheesecake in a bowl and mix until until moist enough to knead into a ball. Note: I needed to use the full amount of liquid cheesecake called for, plus a little extra. (My cake was a little bit dry.)
- Portion out the 12 equal balls, and roll them into smooth spheres. (They were very large if you make 12, which isn’t a bad thing. Next time I think I’m going to make them smaller.)
- Put milk crumbs in a bowl.
- With food grade gloves on and a spoon in hand, glob a bit of white chocolate on your palm. Roll a ball in the white chocolate and quickly dunk and roll the ball in the milk crumbs. (You might want a buddy to help with this step, and definitely make sure the crumbs are finely ground!)
- Refrigerate for 5 minutes before serving – or up to 1 week covered.
- 115 grams butter at room temperature (1 stick)
- 120 grams light brown sugar (1/2 cups tightly packed)
- 100 grams granulated sugar
- 2 eggs
- 40 grams grape seed oil (1/4 cup)
- 200 grams flour
- 4 grams baking powder (1 tsp)
- 1/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 1 1/4 tsp salt
- 225 grams peeled & shredded carrots (2 1/2 cups)
- Nonstick spray
To make the Carrot Cake:
- Preheat the oven to 350 degrees fahrenheit.
- Combine the butter and sugar in a stand mixer bowl with the paddle attachment, cream on medium high for 2-3 minutes.
- Scrape down the sides of the bowl, add the eggs and mix on medium high for 2-3 more minutes. Scrape down the sides again.
- On low speed stream in the oil. Increase the mixer speed to medium high and paddle for 4-6 minutes, until it is light, fluffy and nearly doubled in size. Scrape down the sides of the bowl.
- On low speed add the flour, baking powder, baking soda, cinnamon and salt. Mix 45-60 seconds. Scrape down the sides of the bowl and fold in the shredded carrots with a spatula.
- Spray a 9×9 or 8×8 pan with nonstick spray, pour in the cake batter and smooth into 1 even layer. Bake 25-30 minutes or until no longer jiggly in the middle and it passes the toothpick test. Allow to cool to room temperature.
- 1 – 8 oz block cream cheese
- 150 grams sugar
- 1/2 tsp salt
- 25 grams milk
- 1 egg
To make the Liquid Cheesecake:
- Heat oven to 300 degrees fahrenheit.
- In a large mixing bowl, mix the cream cheese for 2 minutes. Scrape down the sides and add the sugar. Mix for 2 more minutes. Scrape down the sides again.
- In a small bowl whisk together the cornstarch and salt. The slowly whisk in the milk and egg until it is 1 uniform mixture.
- Mix the cream cheese mix on low while slowly pouring in the egg mixture. Mix for 3-4 minutes total.
- Scrape down the sides and pour the whole thing in to a nonstick sprayed round cake pan. Bake for 15 minutes – it should be firmer on the edges and jiggly in the middle. (Keep in the fridge for 1 week, covered).
- 40 grams milk powder
- 40 grams flour
- 12 gram cornstarch (2 tbsp)
- 25 grams sugar (2 tbsp)
- 2 grams salt (1/2 tsp)
- 55 grams butter, melted (4 tbsp)
- 20 grams milk powder
- 90 grams white chocolate, melted
To make the Milk Crumbs:
- Heat the oven to 250 degrees fahrenheit.
- Combine the 40 grams milk powder, flour, cornstarch, sugar and salt in a medium bowl, toss to mix.
- Add the melted butter and toss with a spatula to form clusters. Spread over a lined cookie sheet and bake 20 minutes. The crumbs should look sandy when they are done.
- Crumble any large crumbs and put everything in a medium bowl. Add 20 grams milk powder and toss until evenly mixed. pour the white chocolate over the crumbs and toss. Keep in an airtight container in the fridge.