Freakshake, vanilla and coffee

Instructions

FIRST DAY

Make Belgian waffles dough.

1. In KitchenAid bowl, or in a large bowl if you want to mix it by hand, add the milk, water, egg, vanilla, honey, sugar, yeast and salt.
2. Mix with the help of a whisk to homogenise the ingredients.
3. Add the flour and knead with the aid of the dough hook on speed 1 until a uniform dough with a developed gluten is obtained. If you do it by hand, work the dough little by little, using the French kneading method, until you obtain a homogeneous dough.
4. We will begin to integrate the butter little by little, we will not add more until the first part has been completely absorbed. As we add the butter, we will increase the speed progressively, from 1 to 3.
5. Once all the butter has been added, knead until the dough is soft, smooth and perfectly developed.
6. Grease a bowl or container, make a ball with the dough and place it in it. Cover and leave to rise until it almost doubles in volume. It will take about 2-3 hours, depending on the outside temperature. In my case it was 2 and 1/2 hours at 70ºF/21ºC.
7. Refrigerate the dough until the next day.

Prepare Buckeye brownie cookies.

1. Add the peanut butter in a bowl along with the icing sugar. Mix with an electric hand mixer until homogeneous.
2. Make 12 balls of about 15 g each. Set aside.
3. Preheat the oven to 350ºF/175ºC with heat up and down.
4. In a heat-resistant bowl, add the 70% chocolate and the butter. Place in a bain-marie and melt, stirring to achieve a uniform and homogeneous consistency. Set aside.
5. In a separate bowl, add the egg, vanilla and sugar. Whisk until homogenised.
6. In a separate bowl, mix the flour with baking powder and salt.
7. Pour the melted chocolate into the egg mixture, stir with the help of a whisk until all the elements are perfectly combined.
8. Gradually start to add the dry ingredients mixture while stirring to integrate them.
9. It is quite possible that the mixture will have a somewhat fluid consistency, in which case keep the bowl in the freezer for 15 minutes. During this time, the dough will become harder and will allow us to handle it better.
10. Divide the biscuit dough into 12 equal portions, about 25 g each. We can help ourselves with spoons or even handle them with our hands if the consistency allows us to do so.
11. Place on a perforated tray lined with a silpat.
12. Bake for 11-12 minutes.
13. Remove from the oven and then place a ball of peanut butter on top of each one. Flatten slightly.
14. Leave to stand for 5 minutes on the tray, then remove and leave to cool completely on a wire rack.
15. Once they have cooled completely, decorate the surface of the cookiess (only the peanut butter part) with the melted milk chocolate.
16. Leave to harden at room temperature.
17. Once they have cooled completely, we can store them in an airtight container. If possible, do not overlap one on top of the other.

Prepare  hot milk chocolate cake.

1. Line 2 moulds of 12 cm in diameter, set aside.
2. Add the milk and butter to a saucepan. Place over medium heat and leave alone until the butter melts.
3. Remove from the heat and add the vanilla extract. Set aside.
4. Sieve the flour together with the cocoa powder, baking powder and salt. Set aside.
5. In a bowl, add the eggs along with sugar. Whisk until they get volume.
6. With the help of a spatula, begin to gradually integrate dry ingredients into the egg mixture. We will do it with smooth and enveloping movements, not beating or stirring.
7. Finally, add the milk mixture and gently fold in.
8. Divide the mixture between the two moulds. Tap gently to help the mixture settle.
9. Bake for 35 minutes. Before taking it out, check that it is done by inserting a toothpick in the centre, which should come out clean.
10. Remove and place the moulds on a wire rack, leave to stand for 5 minutes.
11. Remove from the moulds and leave to cool completely on a wire rack.
12. Once they have cooled, wrap in plastic film and refrigerate until the next day.

SECON DAY

Make buttercream.

1. In the KitchenAid bowl add the butter. Wwhisk on medium-high speed, until it starts to whiten and has a creamy, airy consistency.
2. Add the icing sugar, in my case I do it in 2-3 batches and beat on medium speed until it is completely integrated.
3. Add the cocoa powder together with the vanilla and the cream. Beat again, using the whisk, at medium-high speed until it is completely integrated and the mixture has a very airy and creamy consistency.
4. Set aside.

Assemble chocolate cake.

1. With the help of a cake cutter, cut off the convex part of each of the sponge cakes.
2. Place one of them on a rotating stand and place a generous layer of buttercream. Smooth it out, making sure it is even.
3. Place the other sponge cake on top of the buttercream with the cut side facing down.
4. Place a layer of buttercream on the surface and, lightly, on the sides. With the help of a smoother, remove the excess from the sides while giving a smooth finish. My intention was to leave a look like the Naked Cakes.
5. On the top I made a spiral finish. You can see this step better in the video.
6. Refrigerate until serving time.

Make Belgian waffles.

1. Heat the waffle iron. In my case, I find that they work well on power setting 4, but you will have to adjust this to your waffle iron.
2. Divide the waffle dough. For the shake I made 4 waffles of 30 g each. The rest of the waffles are 60 g. Feel free to give them the size you prefer and always taking into account the capacity of your waffle iron. But, in general, waffles of 100-120 g usually tolerate well.
3. Roll the waffles in the pearl sugar, making sure that they also remain on the inside of the waffle. To do this, we can "knead" each piece slightly to encourage some of the sugar to remain inside the waffle. Be careful not to handle the waffle batter too much because, as they lose temperature, the batter will become stickier and more difficult to handle.
4. Place the waffles, slightly flattened, in the waffle iron and cook them. We will do it according to the instructions of our waffle maker, in my case they are ready in 4-5 minutes.
5. Remove with the help of skewers/forks and place on a wire rack to cool slightly.

Decorate the jug for the shake.

1. Melt the chocolate in a bowl.
2. Turn the mouth of the jug upside down and dip into the melted chocolate. Make sure the entire mouth of it is well covered.
3. Sprinkle with chocolate sprinkles.
4. If desired, add a little chocolate, chocolate syrup or liquid caramel inside.
5. Refrigerate until needed.

Make the shake.

1. In a glass mixer or with our blender, add the ice cream together with the milk.
2. Blend very well so that both elements are integrated and acquire the right texture.
3. Pour the ice cream shake into the jug.
4. Decorate with a small piece of chocolate cake, 3-4 waffles on a skewer and a Buckeye chocolate brownie cookie.
5. Finish decorating with some whipped cream, chocolate sprinkle, wafers, chocolate syrup and a straw.
6. Serve immediately and enjoy. Better in company!
   

Notes

• The peanut butter we use must be natural, not sweetened. If we want, we can make it homemade. It will be enough to process natural roasted peanuts, not fried, until a very creamy consistency is achieved.
• To handle the cookie dough well, it is advisable to refrigerate it or keep it in the freezer for 15 minutes. This will make it much easier to shape and divide the pieces.
• Do not overbake the cookies, otherwise they will be dry. The consistency should be crispy on the outside, but very tender andgooey in the middle.
• They will keep in perfect condition if stored in an airtight or biscuit-safe container for several days. I don't think they will last long, though, because they are so good.
• The waffle dough can be kept refrigerated for 24-36 hours maximum. After that, it is advisable to freeze it, already divided into portions, and tightly wrapped in plastic wrap.
• To cook the frozen waffles, we only need to take them out of the freezer 1-2 hours beforehand (depending on the outside temperature) so that they acquire the right consistency.
• Pearl sugar should be added just as the waffles are cooking, if you do it before, it will dissolve and integrate into the dough.
• If we cook all the waffles beforehand, we can warm them before eating them. However, given the short cooking time they require, I advise you to cook them at the moment of eatingn.
• The cake can be filled with any filling you like.
• The amount of milk in the milkshake will be according to the desired consistency. In my case, I adjusted it as I went along so that I could observe it.
• In my case I have mixed coffee and vanilla ice cream, which fascinates me, but you can use chocolate, vanilla, caramel ice cream... For this combination of sweets that accompany it. If we make other sweets, you can use the ice cream that you like or prefer and that combines well with the rest.
• If you don't have a 12 cm diameter cake mold, you can bake the cake in a larger tin and, once baked, cut it with a biscuit cutter to make individual portions. In fact, you can even make them into attractive shapes!
• Other cookies that go well with this milkshake: Banana caramel cookie, Milano cookie, Mexican hot chocolate cookie and chocolate spiral cookie.
• The inside of the glass can be decorated with chocolate and/or caramel syrup.
• Do not hesitate to add other elements that you like and are in accordance with the smoothie you have made.
  

Archivado en

• Black Chocolate
• Coffee
• Peanut butter
• Vanilla
• Whipped Cream