3 refrigerator desserts from our favorite chefs

Monday, 05 September 2016.

3 refrigerator desserts from our favorite chefs

How do three of our favorite chefs make our favorite homemade desserts?

Easy chocolate dessert with petit beurre Stelios Parliaros




1 packet of biscuits petit beurre (225gr.)

1 liter of fresh milk, full + 300 ml extra for the biscuits 

250 g. sugar

100 g. all purpose flour

200 g. hazelnut praline (chocolate spread type or nutella)

4 eggs

icing sugar and cocoa for sprinkling




Heat 1 liter of milk in a saucepan. At the same time, place in a bowl the sugar, flour and eggs and mix well with a whisk. Shortly before boiling milk, remove it and pour 1/3 the egg mixture, stirring. Pour the mixture into the pot with the remaining milk and continue stirring over the fire until it becomes a thick cream to boil. Remove from heat, add the praline and stir well until all the cream to make chocolate. Put 300 g. milk in a bowl. Place a square hoop dimensions 20 × 20 cm. On a flat platter or use a griddle respective dimensionally, we first cover film. Dip petit beurre one by one in the milk and poured into the hoop or the pan, so as to cover around the bottom. With a spoon sprinkle half cream, which is still warm. The spread and put on another layer of petit beurre, we dive into milk. Continue with the remaining cream and finish with petit beurre dipped in milk. Allow the cake in the refrigerator for at least 2 hours in order to shake the cream. Xeformaroume, sprinkle with icing and cocoa and serve in square pieces.



SOURCE: www.steliosparliaros.gr

Refrigerator dessert with biscuits by Akis Petretzikis




1 can evaporated milk (380 ml)

390 ml water

5 tbsp corn flour

5 tbsp sugar

50 g. dessicated coconut

170 g. milk chocolate, chopped

100 g. butter

1 packet of petit beurre biscuits (225 g.)

1 tsp vanilla extract

1 can condensed milk (300 ml)

1 can vegetable cream (250 g.)




Place a saucepan over medium heat and add the evaporated milk and water. Once you boil the mixture, add sugar, coconut and mix well. Mix the cornflour with 3 tablespoons water and add this to the pan, stirring constantly. Continue stirring now and testing to see that the flour residue, which may be in the cream, is gone. When the cream has thickened and tastes "done", remove the pot from the heat and add the chocolate and butter. Mix well until the mixture is homogeneous. Breaking in the cream biscuits, lightly mix this and pour into an ovenproof dish (20CH30 m.). Take care to spread the mixture well. Beat in vanilla extract with vegetable cream and condensed milk in a blender. Beat until the mixture has a texture like a light yoghurt cream. Spread the cream over the dessert and leave in the refrigerator for at least 2 hours until it thickens.


SOURCE: www.akispetretzikis.com


Refigerator dessert for all occasions, by Argiro Barbarigou




For the chocolate cream:

1 liter of fresh milk

3/4 cup. sugar

4 tablespoons cornflour

1 tbsp cocoa

1/2 cup. grated chocolate

For the vanilla cream:

1 liter of fresh milk

3/4 cup. sugar

4 tablespoons cornflour

1 vanilla pod

For setup:

1½ package petit beurre biscuits

1 cup. fresh milk

2 tablespoons cognac

1/2 cup. grated chocolate


Prepare the chocolate cream: Set aside 1 cup milk. Put the rest in a saucepan over medium heat with the sugar. Dissolve the cornflour and cocoa in the  milk set aside earlier. Once the milk in the pot is warm, add, stirring well with a wire, the dissolved cornstarch. Allow a few minutes for the cream to thicken. Just bring to a boil, then remove from the heat. Then add the grated chocolate and stir.

Prepare the vanilla cream: We keep 1 cup milk. The rest put on the fire with the sugar. Score the vanilla pod along with the knife blade to remove seeds. Put them in the milk. Let it warm up. Dissolve the cornstarch in cold milk and keep stirring the pot. Once thickened remove from heat.

To assemble the dessert: Put cold milk and brandy in a bowl. Dip biscuits one by one and poured in transparent square ovenproof dish. Pour in a layer of chocolate cream. Repeat a layer of cookies dipped in milk-brandy. Press the cookies slightly, sticking to the cream. Pour over the vanilla cream. Crush a few biscuits and sprinkle the cake. Finally, sprinkle with grated chocolate. Allow to cool well and store in the refrigerator.




SOURCE: www.argiro.gr