Baklava with crème patisserie: a tasty dessert to impress everyone
published on 9 January, 2019 at 17:46
For the syrup
400 g water
600 g granulated sugar
60 g glucose
1 orange
3 cloves
1 cinnamon stick
600 g granulated sugar
60 g glucose
1 orange
3 cloves
1 cinnamon stick
For the filling
400 g walnuts
1 tablespoon cinnamon
1 level teaspoon ground clove
50 g breadcrumbs
400 g butter, melted
450 g phyllo dough
For the crème patisserie
1 tablespoon cinnamon
1 level teaspoon ground clove
50 g breadcrumbs
400 g butter, melted
450 g phyllo dough
For the crème patisserie
6 yolks from medium eggs
270 g sugar
1 teaspoon vanilla extract
1 liter milk
100 g corn flour
100 g butter
zest from 1 lemon
270 g sugar
1 teaspoon vanilla extract
1 liter milk
100 g corn flour
100 g butter
zest from 1 lemon
To serve
100 g chocolate couverture, melted
100 g pistachios
100 g pistachios
Directions:
In a pot, add the water, sugar, glucose, the orange cut in half, the cloves, and the cinnamon. Let it come to a boil. Remove from the heat and set aside to cool.
For the filling:
Mix walnuts, cinnamon, clove, breadcrumbs, and beat well until broken down. Set aside.
Drizzle baking pan with butter and add three more sheets by drizzling with the butter. Add the ¼ of the filling, cover with a sheet and drizzle with butter. Follow the same process more times. Bake for 2 ½ hours. Remove from the oven, pour the syrup over using a ladle, and set aside for 1 hour so that it absorbs the syrup and cools down.
For the crème patisserie
In a pot, add the rest of the milk, the remaining sugar, and place it over medium heat. Let it come to a boil. Mix the rest of ingredients. Then, pour the mixture with the milk slowly into the bowl with the yolks, by continuously stirring. Transfer the whole mixture into the pot again, place it over medium heat, and stir. Let it boil, turn off the heat and add the butter and lemon zest. Stir well until the butter melts. Transfer the cream into a bowl, cover with plastic wrap, and put it in the refrigerator for 1 hour. Spread the crème patisserie on top of the filling. Cover with the sheets and cut into pieces. Serve with the melted couverture and pistachios.
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