Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη White & Black

White & Black

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  • 3 packages of Papadopoulo brand or any other Petit Beurre cookies
  • approx. 1 cup of room temp. milk (for dunking cookies in)
  • 4 cups whole (or 2%) milk
  • 4 egg yolks
  • 5 Tbsp. corn starch
  • 3 Tbsp. cocoa powder
  • 3 Tbsp. all-purpose flour
  • 3/4 cup sugar
  • splash of vanilla extract
  • 11 oz. of bitter-sweet chocolate pieces (about 1 1/2 cups)
  • 2 cups whole (or 2%) milk
  • 2 egg yolks
  • 2 1/2 Tbsp. corn starch
  • 1 1/2 Tbsp. flour
  • 1 tsp. vanilla extract
  • 1/3 cup sugar
  • approx. 8″ x 13″ baking/casserole dish (deep)
  • approx. 8oz. block of white chocolate
  1. To make your chocolate cream, add the egg yolks, corn starch, sugar , cocoa powder and flour into a bowl and whisk until creamed. Add the milk and vanilla into a pot and place on your stove-top over medium heat until the milk is just scalded. While whisking the creamed egg mixture, slowly add the scalded milk into the bowl then return the whole mixture back into the pot and stir over medium heat. Add the bitter-sweet chocolate in increments while stirring until the chocolate has melted and the cream has thickened (at least coat the back of a spoon). Remove from the heat, cover with plastic wrap and allow to cool to warm temp.
  2. To make the vanilla cream, add the egg yolks, corn starch, sugar and flour into a bowl and whisk until creamed. Add the milk and vanilla into a pot and place on your stove-top over medium heat until the milk is just scalded. While whisking the creamed egg mixture, slowly add the scalded milk into a bowl and then return the whole mixture back into the pot and stir over medium heat until thick and creamy (enough to coat the back of wooden spoon). Remove from the heat and cover with plastic wrap and allow to cool to warm temp.
  3. Dip your petit beurre cookies into some milk and layer the bottom of your baking dish with the cookies (don’t be afraid to trim some cookies to fit into the pan). Cover and evenly spread the cookies with half of your chocolate cream. An offset spatula is handy for spreading the cream evenly.
  4. Now top with another layer of milk-dipped petit beurre cookies and now cover with all the vanilla cream and spread evenly over the cookies.
  5. Dip the last batch of cookies into milk and arrange your final layer of petit beurre and then cover with your remaining chocolate cream and spread evenly. Allow to cool before placing in the fridge then cover with plastic wrap (ensure the plastic does not touch your top layer of chocolate cream). Place in the fridge overnight.
  6. To make your garnish of white chocolate curls, the chocolate must soften a bit. Place your block of white chocolate in the microwave for 10-second intervals until it is just soft. Shave off the curls from the top with a vegetable peeler (with a plate underneath to catch the curls). Place your white chocolate back in the microwave if you’ve shaved off all the warmed chocolate. Repeat until you have enough chocolate curls to cover your dessert.
  7. Take the Aspro/Mavro out of the fridge and spread your white chocolate curls over the surface of the dessert. Cut into desired portion sizes and serve cool.

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