Photo: Christopher Griffith for Bon Appetit |
Leave it to a pastry chef to create a dessert so complicated, recreating it requires a tutorial, an Inception-like recipe-within-a-recipe and 20 hours of your time start to finish. (And a blowtorch, but that's not so unusual.)
Meet Christina Tosi, pastry chef/owner at Momofuku Milk Bar and creator of the Chocolate-Malt Cake pictured above.
Photo: Christopher Griffith for Bon Appetit |
I've long been intrigued by all things Momofuku (I'm still bummed we didn't make it there for the fried chicken dinner the last time we were in NYC), so I was delighted to open the latest issue of Bon Appetit and find a feature on Ms. Tosi with recipes for three of her signature treats. (The other two are Crack Pie -- oh yeah -- and Blueberry and Cream Cookies.)
[How 'bout them hyperlinks so far.]
I don’t often make super involved recipes with ingredients like dry milk powder and Ovaltine Chocolate Malt Mix, but I can't resist the lure of a "Dr. Seuss-like" cake developed by someone whose creations Bon Appetit describes as "insane," "mind-blowing" and "delicious madness."
Nor can I resist a recipe that taunts me. It's as if it's whispering from the page, I dare you."
So to that I reply, It's on.
I don’t often make super involved recipes with ingredients like dry milk powder and Ovaltine Chocolate Malt Mix, but I can't resist the lure of a "Dr. Seuss-like" cake developed by someone whose creations Bon Appetit describes as "insane," "mind-blowing" and "delicious madness."
Nor can I resist a recipe that taunts me. It's as if it's whispering from the page, I dare you."
So to that I reply, It's on.
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