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Designer Milkshakes

02/04/2014 02:37pm ET | Updated December 6, 2017
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A milkshake competition between award winning pastry chefs -- I'm in! The first episode of the Chicago Restaurant Pastry Competition was just released online. If you weren't craving a milkshake before watching the video, you will surely be making an impromptu trip to Ronnybrook Milk Bar in Chelsea Market shortly after. This Emmy-winning competition is not to be messed with. This challenge may be milkshakes but as you can see below, these are some seriously styled glasses of milk and ice cream. They must include: PreGel gelato ingredients, Nielsen-Massey Vanilla, Wholesome Sweeteners organic sugars, and Belgian chocolate from deZaan Gourmet. The creativity is up to the masters of sweets. Who will go down in milkshake-making history? You'll have to watch the video to find out.

Michaela Hapak of Splendido Restaurant in Toronto, Ontario, Bedrock Pop Milkshake, "The milkshake needs to be kind of like a plated dessert with technical and flavor components. It has to be interesting and different. I used layers of lemon curd, lemon arabeschi and thyme streusel," said Hapak.

Meg Galus of NoMi Restaurant at Park Hyatt Chicago in Chicago, Illinois, The Mountain of All Milkshakes, "We're using really, really fine ingredients. I wanted to show a milkshake really can be a dessert while elevating it. I wanted to stay a little bit true to a classic milkshake, because what I want is a chocolate malt. It's based on a traditional French dessert called Mont Blanc with chestnuts, vanilla and rum," said Galus.

Jim Hutchison of Winvian Relais & Chateaux in Morris, Connecticut, Forrest Berry Milkshake: "It was a surprise when I found out we had to make a milkshake. My desserts are not sweet but rather are delicate, so I wanted to keep that. I included olive oil sponge cake and crispy milk Japonaise," said Hutchison.

Sean Pera of The Umstead Hotel & Spa in Cary, North Carolina, White Chocolate Yogurt Gelato: "When I think of a milkshake, I think of eating a burger and fries, and I wanted to take that away. You have to build layers and textures. I used lemongrass, sour cherries, shiso and mascarpone foam," said Pera.