- Stergiou Family tsoureki with hazelnut praline 450g.
- 150ml milk.
- 80 ml cream.
- 2 eggs (room temperature).
- 170 g. bakering chocolate in total: 70 gr. grated and 100 gr. coarsely chopped.
- 30 g. sugar.
- ½ teaspoon salt.
- 2 tubes/sachets of vanilla powder (3 g. total).
- Banana ice cream to serve.
Ingredients
Steps
- In a pan, heat 150 ml. milk with 80ml. cream without boiling.
- Remove from heat when hot and add 70g of grated chocolate, stir to melt. Let stand to lightly cool.
- In a bowl, beat the 2 eggs, sugar, salt and vanilla.
- Slowly pour the mixture you have in the bowl into the chocolate mixture and stir vigorously with a whisk. Make sure the milk is not hot!
- Divide the mixture in the saucepan into two equal parts.
- In one part add the tsoureki. Stir well to soak.
- Add the 100 g of coarsely chopped baking chocolate to the brioche mixture.
- Place and spread the brioche mixture using a spatula in a greased oven proof dish.
- Once you have spread the mixture in the oven proof dish, pour the reserved chocolate mixture that you have set aside over the tsoureki mixture.
- Let the pudding sit for 30’ to absorb the liquids.
- Bake in the oven at 180°C for 45-50’. After the first 20’ cover the baking dish with aluminium foil.
- When ready, let sit for 20 minutes then serve. Serve pudding with banana ice cream.
