Galaktoboureko croissant bake
Greek cuisine · Dimitra's Dishes · ♥ 362 likes · 6.5K views · 6 min video
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Read about bread and rice puddings in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 cup whole milk
- ¾ cup sugar
- salt
Pour the milk into a saucepan with most of the sugar and a little pinch of salt; the sugar keeps the milk from sticking. Warm over medium heat until scalding hot.
- 2 whole whole eggs
- 2 whole egg yolks
- ½ cup finely ground semolina flour
Whisk the whole eggs, egg yolks, remaining sugar, finely ground semolina flour and cornstarch until smooth.
- 3 tbsp cornstarch
Pour the scalding milk carefully into the egg mixture while whisking to temper the eggs, then pour it all back into the saucepan with the lemon zest.
- 1 whole zest of a lemon
Cook over medium heat, whisking constantly and never leaving the stove or it will burn; as soon as it starts to bubble, turn the heat off, since it thickens quickly.
- 2 tsp pure vanilla extract
Stir in two teaspoons of vanilla extract and set the custard aside; it thickens more as it sits.
- 1½ cup sugar
- 1 cup water
- citrus juice
- 1 whole cinnamon stick
In a small saucepan combine the sugar, water, citrus juice and cinnamon stick; bring to a boil and stir until the sugar melts. Off the heat, stir in two teaspoons of vanilla and cool completely.
- 2 tsp pure vanilla extract
Spray a nine by 13 inch baking tray with olive oil baking spray.
- olive oil baking spray
- 6 whole store-bought croissants
Slice the croissants in half lengthwise, fill generously with the custard and arrange them in the pan, squeezed together.
- ground pistachios
Pour all the syrup over as soon as it comes out, sprinkle with ground pistachios, and let sit 30 minutes to an hour until the croissants absorb the syrup.
To serve warm and recrisp the tops, return to the oven five to ten minutes. Optionally serve with ice cream, whipped cream or fresh berries.
Soggy or crisp, and serving