Ekmek with Easterbread

 You have often some old cake, sweets or something at home and you don't want to throw it in the trash? I know that and I try to make new sweets. So if you made the Easterbread called Tsoureki (you can find the recipe on other post) and you have much Easterbred left so make a delicious "Ekmek Tsoureki". It is very simple and quick to make.

What you need is:

Ingredients for the base

- 450gr Easterbread
- 150gr sugar
- 100gr water
- 75gr chocolate couverture

Ingredients for the cream

- 1liter milk
- 6 egg yellow
- 200gr sugar
- 100gr corn flour
- 100gr butter
-1 teaspoon vanilla powder

- 500gr whipped cream
- pistachio for the garnish


 
Vibrate in food processor brioche that I cut into pieces to be crushed. I put them in a large bowl.
In a saucepan put the water with the sugar, put on the fire and when the sugar is melted remove from the eye and add the chocolate. Stir well with a whisk to melt chocolate when melted pour the mixture into the bowl with the trimmings trourekiou. Stir with a spoon to go everywhere syrup and then empty all this on a griddle 25x35 inches and spread well have the same thickness everywhere. Wring out well with my palm to make a good base as it freezes.



In a large bowl, beat with wire hand yolks with half the sugar until fluffy. Add 2 tablespoons milk, vanilla and cornflour and knock back the wire to mix well. Meanwhile, in a saucepan put the remaining milk, add the remaining sugar without the shuffle but I put the pot on the fire. When the mixture boil milk-sugar, pour some of it into the bowl with the eggs with a spoon and mix with whisk the eggs begin to be heated but not cooked as scrambled as if we kept everything inside.
Pour 3-4 tablespoons other than milk and stir constantly. Then pour over the egg mixture back into the saucepan with the milk and stir with whisk until cream thickens us. Wants and stirring over low heat for not'' catch'' the bottom of the pot and burn cream us. Scrutiny and testing if it is cooked and no smell alefrila. Remove from heat and add the butter and stir until melted. Pour the cream directly onto the base of the freshwater that we have in the pan. On top of the cream put membrane so that it rests on the cream to prevent a crust cream as our cool. Allow the cake to freeze.

 Beat the cream whipped in a mixer along with the sugar until fluffy and'' standing''. Beware not to parachtypisoume and'' cut''. The cream put this over the cream when it is frozen and of course removing the membrane. If we decorate the cake with crushed pistachio.