Postres
Pie de chocolate malteado estilo milkshake clásico
🧺 Ingredientes
Las cantidades se recalculan solas. La receta está escrita para 1.
- 22 regular Oreo cookies (not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
- 8 ounces (226g) semi-sweet chocolate, chopped
- 1 and 3/4 cups (420g/ml) heavy cream, cold and divided
- 1/3 cup (53g) malted milk powder
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1/8 teaspoon salt
- 2/3 cup (65g) malted milk balls, such as Whoppers (about 30)
- 1 cup (240g/ml) heavy cream, cold
- 3 Tablespoons (30g) malted milk powder, sifted
- 3 Tablespoons (23g) confectioners’ sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- for garnish: roughly chopped malted milk balls, such as Whoppers
👩🍳 Paso a paso
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Preheat the oven to 350°F (177°C). In a food processor or blender, pulse 22 Oreos (including the cream filling) into fine crumbs. Pour the crumbs into a medium bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes, and then place on a cooling rack to cool completely.
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Place chopped chocolate in a medium heat-proof bowl. Heat 3/4 cup (180g/ml) of the heavy cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. Stir slowly until melted and smooth. With a fine mesh sieve, sift in the malted milk powder, then add the vanilla and salt. Whisk until smooth. Let the chocolate mixture cool to room temperature and thicken slightly, about 30–45 minutes. You can refrigerate it briefly to speed up cooling. It should still be soft when you need it in the next step.
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Using a handheld or stand mixer fitted with a whisk attachment, whip 1 cup (240g/ml) cold heavy cream on medium-high speed until medium-to-stiff peaks form, about 3–4 minutes. Gently fold the whipped cream into the cooled chocolate mixture. It will take quite a few turns of the spatula, but just keep folding and it will eventually come together.
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Place malted milk balls in the food processor you used for the Oreos (no need to clean it first) and pulse until coarsely ground. A mix of some larger and smaller bits is OK. Instead of using a food processor, you could seal the milk balls in a large zipped-top bag and crush them with a rolling pin.
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Using a small offset spatula, spread half of the filling in the cooled pie crust. Sprinkle the ground malted milk balls evenly over the top. Top with the remaining filling and smooth the surface. Cover the pie and refrigerate it for at least 6 hours or up to 2 days.
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Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sifted malted milk powder, confectioners’ sugar, and vanilla on medium-high speed until medium peaks form, about 3 minutes.
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Remove the pie from the refrigerator and spread the whipped cream on top. Serve immediately or refrigerate for up to a few hours (uncovered). Top with malted milk balls just before slicing and serving.
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Store leftover pie, covered, in the refrigerator for up to 4 days.
Este pie combina base de galletas Oreo, mousse de chocolate malteado y crema batida con vainilla.
Por qué importa
- Puedes recrear el sabor nostálgico de un malteado de chocolate en un postre elegante y fácil de hacer.
- Es perfecto para celebraciones o reuniones familiares donde quieras sorprender con algo diferente y delicioso.
Contexto
Ingredientes: Base: galletas Oreo trituradas (cantidad suficiente para molde). Relleno: chocolate para fundir, polvo de malta (malted milk powder), crema para batir, bolitas de leche malteada trituradas. Cobertura: crema para batir, esencia de vainilla, polvo de malta, bolitas de leche malteadas para decorar. Preparación: Tritura las galletas Oreo y presiónalas en un molde para pie formando la base. Refrigera. Prepara una mousse mezclando chocolate fundido con polvo de malta y crema batida hasta obtener textura ligera. Coloca una capa de bolitas de leche malteada trituradas sobre la base, luego vierte la mousse. Refrigera hasta que cuaje. Bate la crema con esencia de vainilla y polvo de malta, cubre el pie generosamente. Decora con bolitas de leche malteada trituradas antes de servir.
Lo que sigue
Refrigera al menos 4 horas antes de servir para mejor consistencia.
Tazas → gramos
Equivalencias de cocina, redondeadas. Para repostería fina, pesá.
El vino sin complicarte
Espumoso dulce, bien frío
Con un postre, el vino tiene que ser al menos tan dulce como el plato. Si es más seco, al lado del azúcar sale agrio y parece un vino malo sin serlo. Servilo a 6 grados.
Sin alcohol: un café negro sin azúcar también funciona, porque hace el trabajo contrario y corta el dulce en vez de seguirlo.
Recomendación editorial, sin marcas ni puntuaciones. Consumo responsable. Prohibida la venta de alcohol a menores de edad.
Basada en Sally's Baking Addiction, con receta y texto propios.
