The perfect ekmek! A super recipe with a brioche base and velvety cream!
Ingredients for 12 pieces
Ingredients for the base
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- 1 brioche 450 gr.
- 150 gr. sugar
- 100 gr. water
- 75 gr. couverture chocolate, chopped
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Ingredients for the cream
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- 1 liter of milk
- 6 egg yolks
- 200 gr. sugar
- 100 gr. cornflour
- 100 gr. butter
- 2 vanillas
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Ingredients for the cream
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- 500 ml cream
- 50-100 gr. caster sugar
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Directions
For the base
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- Cut the brioche in large chunks and work it in the food processor.
- Transfer in a large bowl.
- In a saucepan put the water with the sugar, put on fire and remove it when the sugar starts to melt.
- Add the chocolate.
- Stir well with a whisk to get the chocolate melted.
- When melted pour the mixture into the bowl with the brioche trimmings.
- Stir with a spoon so that the syrup goes everywhere.
- Empty all this mixture in a hoop and spread well so that is the same thick everywhere.
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For the cream
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- Beat well the egg yolks with half the sugar in a large bowl, until fluffy.
- Add 2 tablespoons milk, vanilla and cornflour and mix well.
- Put the remaining milk in a pot, add the remaining sugar and put the pot on the fire. Don’t mix the sugar with the milk.
- When the mixture reaches the boiling point, pour some of it into the bowl with the eggs with a spoon and mix with whisk so that the eggs get heated but they are not cooked as scrambled.
- Pour 3-4 more tablespoons of the hot milk and stir constantly.
- Pour the egg mixture back into the saucepan with the milk and stir with whisk until cream thickens.
- It needs to be stirred in low heat so that the cream does not get burned. This also helps so that the flour is cooked and does not give a bad smell.
- Remove from heat, add the butter and stir until melted.
- Pour the cream directly onto the brioche base. On top of the cream put a membrane so that it rests on the cream to prevent a crust.
- Allow the cake to freeze for at least a couple of hours.
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For the whipped cream
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- Beat the cream whipped in a mixer along with the sugar until fluffy.
- Beware not to over beat it.
- Add the cream on top of the dessert when it’s cold, after you have removed the membrane of course.
- You may decorate the dessert with berries.Directions
For the base
-
,
- Cut the brioche in large chunks and work it in the food processor.
- Transfer in a large bowl.
- In a saucepan put the water with the sugar, put on fire and remove it when the sugar starts to melt.
- Add the chocolate.
- Stir well with a whisk to get the chocolate melted.
- When melted pour the mixture into the bowl with the brioche trimmings.
- Stir with a spoon so that the syrup goes everywhere.
- Empty all this mixture in a hoop and spread well so that is the same thick everywhere.
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,
,
,
,
,
,
For the cream
-
,
- Beat well the egg yolks with half the sugar in a large bowl, until fluffy.
- Add 2 tablespoons milk, vanilla and cornflour and mix well.
- Put the remaining milk in a pot, add the remaining sugar and put the pot on the fire. Don’t mix the sugar with the milk.
- When the mixture reaches the boiling point, pour some of it into the bowl with the eggs with a spoon and mix with whisk so that the eggs get heated but they are not cooked as scrambled.
- Pour 3-4 more tablespoons of the hot milk and stir constantly.
- Pour the egg mixture back into the saucepan with the milk and stir with whisk until cream thickens.
- It needs to be stirred in low heat so that the cream does not get burned. This also helps so that the flour is cooked and does not give a bad smell.
- Remove from heat, add the butter and stir until melted.
- Pour the cream directly onto the brioche base. On top of the cream put a membrane so that it rests on the cream to prevent a crust.
- Allow the cake to freeze for at least a couple of hours.
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For the whipped cream
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- Beat the cream whipped in a mixer along with the sugar until fluffy.
- Beware not to over beat it.
- Add the cream on top of the dessert when it’s cold, after you have removed the membrane of course.
- You may decorate the dessert with berries.
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Recipe via Akis Petretzikis
Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
