It’s my 100th post today so I thought I’d celebrate with a crazy-delicious Momofuku Milk Bar Volcano! Also, I created a Facebook page for Momofuku for 2. Click here to join my Facebook Fan Page
The Momofuku Milk Bar Volcano is scalloped potatoes, bacon, caramelized onions, and Gruyere all wrapped up in a mountainous bun overflowing with calorie-laden Mornay magma.
The Volcano sounds all wrong, but it’s oh-so-right. Too heavy, too rich, too much is the general blogosphere consensus; the Volcano is carb overload, for sure, but for me, Atkins is a four letter word and instead of the Volcano conjuring up visions of lava, fire, and fear, I looked upon the Volcano covetingly, with desire and relish. It had to be mine.
Luckily, Serious Eats did a Making of the Momofuku Milk Bar Volcano article. The article explores the Volcano’s creation and evolution. There aren’t any recipes, but the step-by-step instructions and photos were more than enough for me to figure out a Volcano for 2.
The first step in my Volcano making journey was the scalloped potatoes. Milk Bar does a traditional scalloped potato with pancetta while I went with Thomas Keller’s Ad Hoc potato pavé sans pork products. Leaving out the extra pork might have been a loss, but the crisped up pavé was bonus texture inside the bun.
The other ingredients were pretty straight forward: shredded Gruyere, crispy bacon bits and caramalized onions Momofuku-style. The Mornay lava sauce is a basic béchamel with shredded Gruyere mixed in. It’s creamy, calorific and delicious.
The Volcano is excellent breakfast or snack fare; it keeps and heats up well, making it excellent hand held grab-and-go food. The crispy, cheesy bread goes surprisingly well with the potatoes, the caramelized onions are sweet, and the bacon bits are salty bits of goodness. Now that the four Volcanoes I made are gone, I’m kind of craving more. Is it wrong to be so in love with bread stuffed with potatoes, bacon and cheese?
Mornay Sauce Recipe
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
1 cup shredded Gruyere
1. Melt the butter in a sauce pan over medium-low heat.
2. Whisk in the flour and cook for about a minute.
3. Gradually whisk in the milk.
4. Stir constantly until sauce thickens.
5. Stir in Gruyere until melted.
Bread Dough for Volcanoes Recipe
350 grams flour
228 grams warm water
7 grams salt
5 grams yeast
1. Sprinkle yeast on warm water.
2. Stir together salt and flour.
3. Make a well in the flour and pour in yeast and water mixture.
4. Stir flour and water together into a shaggy ball.
5. Knead by hand or in stand mixer until smooth and elastic.
6. Put dough in an oiled bowl and cover with saran wrap.
7. Place in a warm, draft-free spot and let rise for 5 hours.
8. Form four 4 oz balls of dough and cover, let rise for another hour.
Note: you will have a bit of dough left over which you can bake into a tiny loaf.
Milk Bar Volcano for 2 Recipe
Yields 4 Volcanoes
4 2 inch squares of Ad Hoc Potato Pavé
4 4 ounce balls of bread dough
1 cup shredded Gruyere
4 slices of bacon cut into 1 cm strips and pan-fried until crisp
half a caramelized onion
Mornay Sauce (cooled and put in a squeeze bottle)
Heat oven to 350˚F
1. Hand form the four ounce balls of dough into flat, circular disks.
2. Top each disk with about 1/8 cup of shredded Gruyere.
3. Evenly distribute the caramelized onions and bacon bits on the four disks.
4. Place a square of potato pavé on each disk.
5. Pull the dough up and around the potato cube in four points and pinch to seal shut.
6. Roll dough into a ball form and turn so that the cheese, onion and bacon are on top and place on baking tray.
7. Whisk egg and brush egg onto Volcanoes.
8. Cut an X into the top of each Volcano as a vent.
9. Top each Volcano with the remaining Gruyere.
10. Bake for 45 minutes or until the Volcanoes are a deep golden brown.
11. Pipe Mornay sauce into the Volcanoes via the X vent.