Ekmek with tsoureki EN

 

Delicious Greek sweet that is usually made of kataifi.

In this case it's made of tsoureki a sweet brioche we make for Easter

Ingredients:

For the base:

8-10 slices Tsoureki (1 1 / 2cm)

2 tablespoons butter

For the syrup:

250g sugar

270gr water

2 - 3 lemon peels

For the pastry cream:

1litre of milk

3 large eggs

1 egg yolk

200gr sugar

100gr corn flour

100gr butter

2 teaspoons vanilla extract

1 pinch of salt

500gr whipped cream with some sugar

120gr raw pistachios coarsely chopped

Cut the tsoureki into as many slices as needed to layer a Pyrex of  24x32cm.

Saute them with the butter to get some color and spread them on the Pyrex.

Put the syrup ingredients in a small saucepan over medium heat and simmer for 2-3 '.

Pour the hot syrup over the tsoureki slices with a ladle and put the Pyrex in the fridge to cool.

In a saucepan, mix the eggs, yolk, sugar, corn flour and a cup of milk to dissolve the corn flour well.

Heat the remaining milk in a saucepan until boiling.

Slowly add (for not cook the eggs) the hot milk to the egg mixture, beating with a whisk. Transfer the pot to a medium heat and stir until the cream boils and thickens well.

Remove the pan from the heat and add the salt, vanilla and butter to the cream in pieces and mix.

Transfer the cream to a bowl and cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. Put the cream in the fridge for at least 2 hours, to cool well.

Put the cold cream in the mixer and beat until fluffy.

Spread the fluffy cream over the tsoureki slices and the whipped cream on top.

Sprinkle with peanuts.

Put the dessert in the fridge for at least 3 hours.

Serve cold.