Freakshake

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Sometimes you just need a subtle treat, am I right?? I made this chocolate milkshake with a splash of Irish cream liqueur, topped with creampuffs filled with custard and covered in glaze! Sooo Good, and I haven’t even mentioned the whipped cream, caramel, chocolate rim or sprinkles!!

Making the creampuffs might seem intimidating but the dough, called choux, is super easy and versatile!

A Few Tips and Tricks

• If your choux looks a bit uneven or raggedy, don’t worry! Brushing with an egg wash will fix everything. You can also wet your finger and smooth/ press down areas that need attention.
• You can make the choux puffs a day or two ahead and store them in an air-tight container until ready to fill.
• Using whipped cream or a mascarpone whipped cream frosting to fill the cream puffs is a great shortcut. Just fill them right before serving so the puffs don’t get soggy.
• You can add, bourbon, rum, or whiskey to spike the custard and milkshake. For a non alcoholic version sub in a bit of vanilla.

Steps to Make This Shake

1. In a medium saucepan, heat the milk to a boil over medium heat. Immediately turn off the heat and set aside. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called diplomat Cream. 
2. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated. Using a pastry bag fitted with a large plain tip, pipe donut and dollops shapes. Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.
3. Bake for 15 minutes. Reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 15 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Using a pastry bag fitted with a 230 tip, gently pipe custard into each pastry, using only just enough to fill the inside (don’t stuff them full). Add confectioner’s sugar to a medium bowl. Drizzle in Baileys Original Irish Cream and whisk until desired consistency is reached. You might have to add a bit more liquid depending on how packed the sugar was in the bag. 
4. Add milk and coffee liqueur if desired. 
5. Add ice cream to a blender. Blend until smooth. 
6. Coat the edge of a glass in melted chocolate. Sprinkle with chopped walnuts and sprinkles. Fill with milkshake. Top with donuts and creampuffs. (You can use a skewer to hold them together) Top with whipped cream, caramel, sprinkles and walnuts. Dip donuts and puffs in glaze and sprinkle with chopped chocolate. 

If you’ve tried this shake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 1 vote

Freakshake

A decadent chocolate milkshake topped with a tower of creampuffs, caramel and whipped cream.

Course Dessert

Cuisine American, Irish

Prep Time 2 hours

Cook Time 15 minutes

Total Time 1 hour 10 minutes

Servings 2

Calories 950kcal

Author John Kanell

Ingredients

INGREDIENTS:

For the Filling:

• 2 tablespoons Irish cream liqueur optional
• 2 cups whole milk 480ml
• 6 egg yolks
• 2/3 cup granulated sugar 136g
• 1/4 cup corn starch 30g
• 1 tbs butter cold, unsalted

For the Pastry:

• 1 cup water
• 1 stick butter unsalted
• 1/2 tsp kosher salt
• 1 1/2 tsp granulated sugar
• 1 cup all-purpose flour
• 3 eggs 1 extra if needed

For the Egg Wash:

• 1 egg
• 1 1/2 tsp water

For the Glaze:

• 2 cups confectioner's sugar 220g, sifted
• 2-3 tablespoons Irish cream liqueur

For the Milkshake:

• 1 pint chocolate ice cream
• 1/2 cup whole milk 120ml
• 1/2 cup Irish cream liqueur 120ml, plus more, if desired

Instructions

INSTRUCTIONS:

• Preheat oven to 425 degrees.

For the Filling:

• In a medium saucepan, heat the milk to a boil over medium heat. Immediately turn off the heat and set aside. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. 
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. 
• Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream.

For the Pastry:

• Preheat the oven to 425F. Line a sheet pan with parchment paper. 
• In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. 
• Stirring with a wooden spoon, add all the flour at once and stir hard until incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds.
• Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe donut and dollops shapes. 
• Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.
• Bake for 15 minutes. Reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 15 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• Using a pastry bag fitted with a 230 tip, gently pipe custard into each pastry, using only just enough to fill the inside (don't stuff them full).

For the Glaze:

• Add confectioner's sugar to a medium bowl. Drizzle in Baileys Original Irish Cream and whisk until desired consistency is reached. You might have to add a bit more liquid depending on how packed the sugar was in the bag. 

For the Milkshake:

• Add Baileys, milk and ice cream to a blender. Blend until smooth. 

For the Milkshake Assembly:

• Coat the edge of a glass in melted chocolate. Sprinkle with chopped walnuts and sprinkles.
• Fill with milkshake. Top with donuts and creampuffs. (You can use a skewer to hold them together) 
• Top with whipped cream, caramel, sprinkles and walnuts. 

For the Eclair Assembly:

• Dip donuts and puffs in glaze and sprinkle with chopped chocolate. 

Video

Notes

If your choux looks a bit uneven or raggedy, don't worry! Brushing with an egg wash will fix everything. You can also wet your finger and smooth/ press down areas that need attention.

You can make the choux puffs a day or two ahead and store them in an air-tight container until ready to fill. 

Using whipped cream or a mascarpone whipped cream frosting to fill the cream puffs is a great shortcut. Just fill them right before serving so the puffs don't get soggy.

You can add, bourbon, rum, or whiskey to spike the custard and milkshake. For a non alcoholic version sub in a bit of vanilla.

Nutrition

Serving: 1shake | Calories: 950kcal | Carbohydrates: 125g | Protein: 22g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 140mg | Sodium: 240mg | Potassium: 45mg | Fiber: 6g | Sugar: 78g | Vitamin A: 1750IU | Vitamin C: 5mg | Calcium: 700mg | Iron: 4.5mg

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