Any sort of cracker will work here if you adjust the sugar and salt slightly (like for the cereal crunch recipes), but Ritz crackers are the epitome of rich and amazing in my cracker repertoire.
Recipe information
Yield
Makes about 275 g (2 cups)
Ingredients
110 g Ritz crackers (1 sleeve)
100 g sugar (1/2 cup)
20 g milk powder (1/4 cup)
2 g kosher salt (1/2 teaspoon)
100 g butter, melted (7 tablespoons)
Preparation
Step 1
Follow the procedure for the cornflake crunch, substituting the crackers for the cornflakes.
Elsewhere in this book
Step 2
Ritz crunch is used in the Celery Root Ganache dessert (page 214).
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.
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