Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, amazing profiterole with tsoureki. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Great recipe for Amazing profiterole with tsoureki. 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. Serve it when you have guests and and they will be thoroughly impressed.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have amazing profiterole with tsoureki using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Amazing profiterole with tsoureki:
- Prepare 400 g chocolate couverture
- Make ready 600 g tsoureki
- Prepare For the custard
- Get 1 l and 200 ml fresh milk
- Prepare 2 egg yolks
- Make ready 6 tbsp corn starch
- Prepare 2 tbsp sifted flour
- Take 1 tsp vanilla
- Take zest of one lemon
- Prepare 1 cup sugar
- Prepare 2 tbsp butter
- Prepare For the syrup
- Get 1 1/2 cup sugar
- Take 1 1/2 cup water
- Get A few cardamom seeds
- Get For the whipping cream
- Prepare 1 package vegetable whipping cream
- Prepare 4 tbsp icing sugar
- Make ready 1/4 cup brandy
- Get 100 ml milk
So happy to have yummy tsoureki for Greek Easter! Tsoureki / lampropsomo bread is specialty of Cypriot cuisine, and is super rich brioche type bread with red dyed egg which symbolizes Christ's resurrection. The red represents life, victory and the blood of Jesus Christ. This braided bread can be shaped either into a circle or into two large braids and sprinkled with nuts, usually slivered.
Instructions to make Amazing profiterole with tsoureki:
- 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.
- 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.
- Proceed by making the custard. Boil the 1 l milk, butter, sugar, vanilla and zest in a pot over low heat.
- 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.
- Melt the chocolate couverture in a bain-marie and pour on top.
- Place the whipping cream in the fridge an hour before you start making the dessert.
- 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.
The red represents life, victory and the blood of Jesus Christ. This braided bread can be shaped either into a circle or into two large braids and sprinkled with nuts, usually slivered. Tsoureki is a sweet Greek Easter bread, which has a three-strand braid to represent the Holy Trinity. It is traditionally made today, Holy Thursday (along with the dyeing of the Easter eggs) and eaten after midnight mass and on Easter Sunday. Tsoureki (τσουρέκι in Greek) is the traditional sweet bread Greeks make every year on Holy Thursday and eat it on Easter Sunday.
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