The original Emilian recipe is with buttercream and coffee syrup, but I have childish tastes, so I like it with custard and sweet chocolate!
I could eat a pan this size all by myself, but then I’d cry crocodile tears.
My grandchildren don’t like custard, what a shame… so I usually make it for myself and friends who have no regrets or remorse in the pre-summer months…
Sweet brick
- Preparation time: 30 minutes + 3 hours
- ngredients for a 25 cm x 16 cm baking pan (serves about 4)
- Difficulty: Easy recipe
- Ingredients
- 24 rich tea biscuits
- For the custard:
- 2 eggs
- 100 grams of sugar
- 15 grams of cornstarch
- 15 grams of rice starch
- 400 grams of whole milk
- Grated zest of ½ lemon
- Seeds of ½ vanilla bean
- For the ganache:
- 70 grams of chocolate (1/2 milk and ½ dark)
- 70 grams of cream (fresh cream)
- 1 teaspoon of butter
- Instructions
- Prepare the custard. In a small saucepan, bring the milk to a boil with the lemon zest and vanilla seeds.
- Meanwhile, in a bowl, mix the eggs, sugar, and starches. Add the mixture to the boiling milk and cook it, stirring constantly with a whisk. Remove from the heat.
- Prepare the ganache. Chop the chocolate with a knife and place it in a bowl. In a small saucepan, bring the cream to a boil. Pour it over the chocolate and let it melt. Add a knob of butter and mix again, preferably with an immersion blender.
- Arrange a layer of biscuits on the baking sheet, pour 1/3 of the still-warm cream over it.
- Ask for a second layer of biscuits and pour the other 1/3 of the cream over it.
- Finish with the last layer of biscuits and the cream.
- Pour the ganache over the top and refrigerate for at least 3 hours.
Tips to ensure the success of the dish:
- The cream (35% fat) and the fresh whipping cream are the same thing.
- The custard must not boil, otherwise it will taste like egg, although in this case, since it also contains egg whites, it is very difficult to go wrong.
