Chocolate and Cocoa Cream Laz Böreği
Ingredients
For main layers
- 1/2 package phyllo dough
- 75 grams butter
- 2 tablespoons olive oil
For syrup
- 1 cup granulated sugar
- 2 cups water
- 1 slice lemon
- 1 tablespoon fresh lemon juice
For cocoa cream
- 250 ml milk
- 3 egg yolks
- 40 grams granulated sugar
- 2 tablespoons cocoa
- 15 grams butter
- 25 grams cornstarch
- 100 grams dark chocolate
- 50 grams milk chocolate
Preparation
Syrup
Put water, granulated sugar, and lemon slice into a pot.
Stir over medium heat until sugar dissolves.
Cover and boil until it thickens.
When thickened, add lemon juice, stir, and boil for another 12 minutes.
Turn off the heat and let the syrup cool.
Cocoa cream
Separate the egg yolks from the whites.
Put all ingredients except chocolate and butter into a pot.
Cook over medium-low heat, stirring constantly.
Turn off the heat, add butter and chocolates, and stir until melted.
After cooling, refrigerate for 3 hours to set.
Assembly and baking
Melt butter with olive oil and strain to remove solids.
Cut the phyllo dough to fit the baking dish.
Grease the dish, then layer phyllo and oil alternately up to half.
Add the cooled cream and spread evenly.
Complete the top with more phyllo and oil layers.
Bake in a preheated 170°C oven: first 10 minutes near the bottom, then move to middle rack until golden.
Let it cool on a wire rack for 5 minutes.
Pour cold syrup over it and let it absorb for 15 minutes.
Sprinkle with pistachios.
Serving suggestions
Serve and enjoy the crunch and flowing chocolate.
