Amazing profiterole with tsoureki

Start by making the syrup. Boil the water, sugar and cardamom seeds in a small pot for 4-5' minutes. Cut the tsoureki into thin slices.

Strain the syrup, sprinkle generously over the slices of tsoureki and spread them on an oblong baking tray so that they cover the bottom. You can also use small bowls, in that case, cut the tsoureki into bite-sized pieces.

Proceed by making the custard. Boil the 1 l milk, butter, sugar, vanilla and zest in a pot over low heat.

You need the rest of the milk cold in order to dissolve the corn starch and flour in it. When the mixture that you have over heat boils, add the milk with the dissolved corn starch. Stir constantly over low heat using a whisk or a wooden spoon until the custard thickens. Then remove from heat and when it cools a bit, add the egg yolks. Using a ladle pour the custard over the tsoureki.

Melt the chocolate couverture in a bain-marie and pour on top.

Place the whipping cream in the fridge an hour before you start making the dessert.

Empty it on a bowl with the milk, icing sugar, brandy, and whip in the mixer at high speed for 5-6'. Use a pastry bag to decorate your dessert and place it in the fridge for 2-3 hours before serving.