Yesterday, we shared baking tips from Christina Tosi. The famed pastry chef of Momofuku and Milk Bar was in town this weekend for the Austin Food & Wine Festival to explain her off-the-cusp pastry style and give some tips on how to make better cookies, cakes, and pastries. We had a few requests to share her recipes for Cereal Milk and famous Cornflake Chocolate Chip Marshmallow Cookies. See below for instructions on how to replicate the sweets. Cereal Milk 2 ¾ cups (100 grams) cornflakes 3 ¾ cups (825 grams) cold milk 2 tablespoons (30 grams) light brown sugar, tightly packed ¼ teaspoon (1 gram) kosher salt

Heat the oven to 300°F. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to one week. Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don’t be shy; add a little more brown sugar. If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt. Cornflake Chocolate Chip Marshmallow Cookies 16 tbsp. (2 sticks) room-temperature butter 1¼ c. granulated sugar 2/3 c. light brown sugar, tightly packed 1 egg ½ tsp. vanilla extract 1½ c. flour ½ tsp. baking powder ½ tsp. baking soda 1½ tsp. kosher salt 3 c. Cornflake Crunch (see book for recipe) 2/3 c. mini chocolate chips 1¼ c. mini marshmallows In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least one hour or up to one week. (Do not bake room-temperature disks — they will not hold their shape.) Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for one month.