Baklava with olives, pistachio & ice cream + Cretanthos ”Bio Early Harvest Bon Bon”
Executive Chef Dimitris Papadimitriou suggests Baklava with olives and pistachio from Aegina accompanied by ice cream and Bon Bon with Bio Early Harvest Olive Oil from Cretanthos.
Olive oil ice cream
Materials
3185 gr. full-fat milk
350 gr. egg yolks
800 gr. sugar
300 gr. glucose
50 gr. powder milk
350 gr. cow butter
350 ml Cretanthos bio early harvest olive oil
Implementation
In a saucepan, heat the milk with the yolks, stirring with foie gras up to 60 degrees Celsius. I withdraw from the fire.
Heat the butter at a temperature of 40 degrees Celsius, place it in a basin and add together the remaining ingredients, mix (sugar, glucose, milk powder).
I add this mixture to the milk with the yolks, stirring with fue and together I raise it to 83 degrees Celsius. Then place it in the refrigerator for 12 hours. Then add the olive oil, stirring to homogenize the mixture. I can put my mixture in an ice cream machine or if I do not have it I put it in the freezer and stir it every half an hour so that no crystals form.
Olives in syrup
Materials
400 gr. Kalamata Olives
200 gr. sugar
200 ml of water
20 gr. Glucose
Implementation
I remove the seeds from inside of the olives with the special tool or I cut fillets with a knife. Place the olives in a saucepan and cover with cold water. Put on the fire and heat to boiling point. Drain and repeat this process a total of 4 times to remove the salt and peel the olives. Then I put them in a saucepan with the sugar, glucose and water. Simmer on low heat for 10 minutes. Then I drain the very syrup from the olives in a colander and they are ready to use.
Baklava with olive and pistachio
Materials for baklava
2 packs of crust sheets
500 gr. Crushed pistachio
350 gr. melted butter
120 gr. granulated sugar
16 gr. cinnamon powder
¼ κ.γ. clove powder
¼ κ.γ. salt
Carnations for serving
For the syrup
400 ml of water
600 gr. sugar
60 gr. glucose
1 cinnamon stick
3 carnations
Juice and peels of an orange
Implementation
For the syrup, place all the ingredients in a saucepan and let them boil over medium heat. When the syrup starts to boil, I count 5 minutes and withdraw it.
For the baklava I put in a basin the pistachio, the cinnamon, the carnation, the salt and the sugar. I mix them and set them aside.
Then I get a rectangular oven tray measuring 40x25cm. and I butter it very well. I place a crust sheet in the center of the pan, I butter it without resting the brush on the sheet, but I drip the butter from above. Sprinkle with a little of the mixture with the pistachio and add a few of the olives. Then I place another buttered leaf on top and I follow the same procedure for 10 more leaves, alternating between a leaf with pistachio and olives until the mixture is finished.
Then I cover it with a sheet, butter it and follow the same procedure for the remaining leaves.
Finally, I close the remaining leaves that protrude inwards and put the baklava in the refrigerator for 30 minutes to freeze just before cutting it. Cut into a diamond shape with a straight knife and nail to each piece of 1 clove stick. Bake in a preheated oven at 160 ° C for 1 hour and 30 minutes.
When it is ready, remove the pan from the oven and pour the cold syrup over the hot baklava.
Bon Bon stuffed with Olive Oil
Materials
100 gr. Isomaltose
Cretanthos Bio Early Harvest raw Olive Oil
Implementation
Put the isomaltose in a saucepan and heat on low heat until it melts and is clear. Remove from the heat and allow the temperature to drop. I place the stainless steel cylinder or cup if I have it in the isomaltose in order to create a thin and transparent film. With quick but not hurried movements I pour the Cretanthos bio early harvest olive oil, from the upper side of the cylinder, which will be trapped inside a caramel bubble! Good luck!!!
YOU CAN SEE THE PROCESS OF TRAPPING THE OLIVE OIL INSIDE THE CARAMEL BUBBLES HERE:
Ο Σεφ Δημήτρης Παπαδημητρίου φτιάχνει Bon Bon Ελαιόλαδο με Αγουρέλαιο Cretanthos – YouTube
Executive Chef
Dimitris Papadimitriou
Papadimitriou Dimitris is the executive chef of Royal Paradise Resort in Thassos as well as well as in the Egnatia City Hotel in the city of Kavala.
He was born in Athens and grew up in Kavala. He is married to Maria and has 2 daughters.
His relationship with cooking began through his uncle’s restaurant in Halkidiki. He decided to enroll in S.T.E. but his father was opposed to the profession of cook. He was finally convinced when he saw the development that Dimitris had in the field.
For the last 14 years he has been working as a chef in renowned and award-winning hotels and restaurants in Greece and abroad. At the same time he is a teacher at the University of Kavala where he teaches culinary art, ethics, perseverance and patience to his students.
He is a lover of seafood and sweets. He likes to find his own raw materials in nature such as coastal plants, mushrooms, wild grasses etc. and to work with local producers.
His dream is for Greek cuisine to make its revolution and take the place it deserves in the world gastronomic map.
