Recipe information
Yield
Makes about 110 g (1/3 cup)
Ingredients
25 g butter, at room temperature (2 tablespoons)
65 g hazelnut paste (1/4 cup)
20 g confectioners’ sugar (2 tablespoons)
0.5 g kosher salt (1/8 teaspoon)
Preparation
Step 1
Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-high speed until it is completely smooth. Scrape down the sides of the bowl with a spatula. This is a small amount of ingredients so use your granny mixer now or take on the task by hand in a medium bowl.
Step 2
Add the hazelnut paste, confectioners’ sugar, and salt and mix on high speed until the frosting is fluffy and has no lumps in it, 3 to 4 minutes. Scrape down the sides of the bowl and mix for 15 seconds, just to be sure everything is nice and smooth. Use immediately, or store in an airtight container in the fridge for up to 1 month. Bring to room temperature before using.
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.
