Amazing profiterole with tsoureki

Name: Amazing profiterole with tsoureki
Yield: 12 servings
Cuisine: British
Ingredients: 400 g chocolate couverture; 600 g tsoureki; 1 l and 200 ml fresh milk; 2 egg yolks; 6 tbsp corn starch; 2 tbsp sifted flour; 1 tsp vanilla; zest of one lemon; 1 cup sugar; 2 tbsp butter; 1 1/2 cup sugar; 1 1/2 cup water; A few cardamom seeds; 1 package vegetable whipping cream; 4 tbsp icing sugar; 1/4 cup brandy; 100 ml milk

Cookpad Greece @cook_8238176

Greece

The variation of this dessert that has tsouraki as the base is perfect and a much faster process than making choux which require a lot of time. Serve it when you have guests and and they will be thoroughly impressed. Of course, I don't recommend it for people who are on a diet!

Recipe by KATERINAL

Cookpad Greece @cook_8238176

Greece

Recipe by KATERINAL

Saved

Ingredients

12 servings

400 gchocolate couverture
600 gtsoureki
For the custard
1 land 200 ml fresh milk
2egg yolks
6 tbspcorn starch
2 tbspsifted flour
1 tspvanilla
zest of one lemon
1 cupsugar
2 tbspbutter
For the syrup
1 1/2 cupsugar
1 1/2 cupwater
A fewcardamom seeds
For the whipping cream
1 packagevegetable whipping cream
4 tbspicing sugar
1/4 cupbrandy
100 mlmilk

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Steps

1

Start by making the syrup. Boil the water, sugar and cardamom seeds in a small pot for 4-5' minutes. Cut the tsoureki into thin slices.
2

Strain the syrup, sprinkle generously over the slices of tsoureki and spread them on an oblong baking tray so that they cover the bottom. You can also use small bowls, in that case, cut the tsoureki into bite-sized pieces.
3

Proceed by making the custard. Boil the 1 l milk, butter, sugar, vanilla and zest in a pot over low heat.
4

You need the rest of the milk cold in order to dissolve the corn starch and flour in it. When the mixture that you have over heat boils, add the milk with the dissolved corn starch. Stir constantly over low heat using a whisk or a wooden spoon until the custard thickens. Then remove from heat and when it cools a bit, add the egg yolks. Using a ladle pour the custard over the tsoureki.
5

Melt the chocolate couverture in a bain-marie and pour on top.
6

Place the whipping cream in the fridge an hour before you start making the dessert.
7

Empty it on a bowl with the milk, icing sugar, brandy, and whip in the mixer at high speed for 5-6'. Use a pastry bag to decorate your dessert and place it in the fridge for 2-3 hours before serving.