Bougatsan is the first Greek food viral, which caused unprecedented feedback on social media, with the customers’ interest immediate and intense. Bougatsan made its first appearance on Instagram and a couple of days later in Estrella coffee shop in Thessaloniki. It’s a dessert based on hybrid/ mash-up desserts, a top trend all over the world, that at the same time constitutes a social comment on people’s pomposity, as Thessaloniki chef and bougatsan maker Dimitris Koparanis explains. Exclusive to Estrella, bougatsan is served every day with hot cream. There are also some special Sunday editions, like bougatsan with ice cream and bougatsan with Turkish delight cream and kumquat.
Ingredients:
Croissants – homemade or from the bakery
For rosewater Turkish delight cream:
1 litre milk, full fat
200g Turkish delight rosewater, if possible Papadopoulos brand
100g semolina
2 drops rosewater fragrance
kumquat for serving
Method:
1. Finely chop Turkish delight and put in a saucepan with a little milk. Mash on low heat, until you have a cream.
2. Add the remaining milk, semolina and rose fragrance and cook over low heat until you have a good, thick cream.
3. Serve with warm croissants, filled or topped with Turkish delight cream. Sprinkle with juice from the kumquat.
Source: Estrella