Ingredients for the base
- 1 sweet bread, approximately 500 g
Ingredients for the syrup
- 300 ml water
- 500 g granulated sugar
- 4-5 orange or lemon peels (optionally)
Ingredients for the cream
- 500 ml milk
- 80 g granulated sugar
- 2 medium eggs
- 50 g cornstarch
- 50 g ION PATISSERIE white chocolate
- zest of 1 orange or lemon (optionally)
- 1 vanilla vial
Ingredients to assemble
- 500 ml whipped cream 35% fat
- 50 g icing sugar
- 1 vanilla vial
Method for the base
Cut the sweet bread in slices (about 2cm thick) and lay them into a 25×35 cm baking pan. Bake in a preheated oven on the middle oven rack and on heating elements, at 180 C for about 15 minutes.
Method for the syrup
Place a pot over the heat, add all the ingredients needed for the syrup, and heat until they come to a boil. When ready, remove from the stove.
When the sweet bread slices are baked, pour the syrup over them and set aside. Regardless of how warm or cool they are.
Method for the cream
Place the milk, icing sugar, vanilla, and zest, and then heat until they come to a boil.
Then, place the eggs and cornstarch into a bowl and stir well with a hand whisk. Right after, gradually pour the warm milk, without ever stopping stirring the mixture. Next, transfer the mixture back into the pot, place over medium heat, and stir constantly until it forms into a firm cream.
Remove the pot from the stove and add the white chocolate couverture, stirring until completely melted.
Afterwards, spread the cream over the syrupy sweet bread and cover it with plastic wrap. Make sure the plastic wrap comes in contact with the surface of the cream. Refrigerate until chill.
To assemble
In the mixer’s bowl, using the whisk attachment, place the whipped cream, icing sugar, and vanilla and beat at medium speed until created a nice and form whipped cream.
When the ekmek is ready, remove it from the fridge and spread the whipped cream with a spoon, a palette knife, or even a pastry bag, and optionally sprinkle with ground pistachios or cinnamon.
