Greek Custard Pie – Galaktoboureko & Greek-Style Chocolate Pie in 10’ | Baking With Akis | Episode 3

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🍰Baking With Akis: When baking becomes art and enjoyment!

Akis Petretzikis welcomes you to “Baking With Akis”, an original cooking show full of flavor! In each episode, the renowned Greek chef creates two delicious recipes that blend Greek and Mediterranean tradition with modern culinary artistry. From fluffy cakes and sweet treats to syrupy desserts and traditional breads, Akis guides you step by step, sharing secrets and tips that will transform your cooking into an experience. Discover the art of baking through authentic flavors in a journey that will fill your kitchen with aromas and tastes.

In Episode 3 , Akis Petretzikis prepares two rich and irresistible Greek-style desserts! :
– Greek custard pie – Galaktoboureko: A golden, syrup-soaked phyllo pie filled with creamy semolina custard. One of Greece’s most iconic traditional desserts!
– Greek-Style Chocolate Pie in 10’: Super quick, super chocolatey! This moist, fudgy pie comes together in just 10 minutes — no baking skills required!

Akis Petretzikis shares easy-to-follow steps and pro tips to help you master these crowd-pleasing Greek sweets.

“Bake, Taste, Enjoy!”

📌 Get the full recipes here:
Greek custard pie – Galaktoboureko: https://bit.ly/4lN1CdC
Greek-Style Chocolate Pie in 10’: https://bit.ly/3Uj3QFT
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Credits:
Presented by Chef: Akis Petretzikis
Directed by: Pavlos Kerasidis
Director of Photography: Pavlos Kerasidis
Production Organization: Diamantis Arakas
Program Manager: Mary-Rose Andrianopoulou
Sous Chefs: Lambros Karapatsias, Markos Papakostantinou, Anna Maria Mitropoulou
Featured Partners: Marianthi Manoli, Eleni Kallianioti, Giannis Borobokas, Tatiana Serefa, Natalia Kallinteri
Production Assistant: Christos Aloupis
Camera Operators: Lina Stamati, Petros Katsorchis, Pavlos Kerasidis
Sound Engineer: Thanasis Choutos
Editing: Anastasios Amarantidis, Pavlos Kerasidis
Electrician: Christos Aloupis
Technical Support: Pavlos Kerasidis
Graphic Designer: Anastasios Amarantidis
Music Supervisor(s): Pavlos Kerasidis, Anastasios Amarantidis
Audio Post-Production (Sound Engineering & Mixing): Petros Katsorchis
Color Grading: Petros Katsorchis
Production Execution: Akis Petretzikis Ltd.

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[Music] Hello guys and welcome to Baking with Akis. Today we are diving into the world of Greek desserts with two irresistible recipes. First we will prepare the ultimate Greek custard pie galactoco. A dessert that’s all about rich semolina custard and crisp pillow. Then we will whip up a Greekstyle chocolate pie in 10 minutes. A quick and decadent treat that’s perfect for when you need dessert in a flash. Let’s get started. [Music] Our first recipe is a showstopper. Galacto buro. The epitome of Greek desserts. With its velvety simolina custard and golden layers of buttery filo, this pie is soaked in aromatic syrup for a drool worthy result. So let’s see the ingredients. Greek custard pie galacto buro. Ingredients for the syrup. 800 g granulated sugar, 450 g of water, one cinnamon stick, the peel of one lemon, 75 g honey. For the custard, four eggs, 200 gram granulated sugar, 500 gram heavy cream, 500 gram whole milk, one pinch of salt, 1 teaspoon vanilla extract, 170 g fine seimolina, 100 g butter. To assemble, 220 g melted butter, 450 g filow dough seeds. Galacto buro. So, galacto buro actually is one of the desserts that shows in Greece if you’re a good pastry chef or not. If you want to become the best Greek dessert maker ever, please follow exactly my instructions. First, I have to prepare my syrup uh because it’s a syrupy dessert. So, I have a pot here. I will add my water, my cinnamon stick, the sugar, and some lemon peel. There it is. Good. Easy. Burrito is one of my favorite desserts, but it’s quite tricky. Now the syrup goes on heat and I will leave on the side my honey to add it uh when my syrup is ready. Now we have to prepare the cream for galactobico and the things here are quite easy. I need a pot and I will add my sugar along with the milk and the cream. At this point, please do not whisk because actually the sugar will make a film at the bottom of the pan and protect the milk uh from burning into the pot. Now be patient for about 1 to 2 minutes until the mixer start bubbling and then we will add the rest of the ingredients. After a few minutes, the syrup starts bubbling and the mixture with the milk, cream and sugar starts bubbling and we will add the seimolina in and we will start whisking. Actually the semolina will thicken up the whole mixture. This is a lovely custard that Greeks always making easier than the normal one because actually it has this lovely texture because of seimolina. It’s a little bit crunchy custard. I love it. Now the seimolina is in and we want again to see some bubbles, but the syrup is ready. I will turn off the heat and when the syrup is ready, I will add my honey in. Mix a little bit. And I will set my syrup aside to let it cool. Now the custard is ready. As you can see, there are bubbles on the custard. I will turn off the heat. And yes, again, I will add my butter and mix very well until the butter melts. And here I have to explain a few things. Now we’re adding the butter at the very last moment to keep this lovely creamy texture on the cassard. And we’re adding the honey at the very last moment to the syrup because we want the flavor of the honey. And we want to keep the syrup runny. Okay. Now the custard is ready and we have to cool down the custard. How easy it’s cheesy. I will take my mixer here. I will transfer my custard into my mixer. And I will start whisking the whole mixer until it becomes very very cool for about 3 to 4 minutes. When the mixer is cooled now, it’s almost ready as you can see. I will transfer it into a bowl and I will use again my mixer because I want to give some volume to my eggs. So, I will whisk my eggs with my sugar. But first, I’ll have to transfer my custard here. Easy. Now put again the bowl on the mixer. Add the sugar. Four eggs. and whisk them until they become fluffy and nice and they look like whipped cream. My eggs are ready. Look at that. It’s lovely, nice, sexy, foamy. I will add a little bit of vanilla extract, a pinch of salt, and the custard will go back again into the mixer because I want to incorporate those two mixers. [Music] And it has to be this way because if the custard wasn’t cooled then probably the mixer will split. Okay. Now mix for exactly 10 to 15 seconds. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 pito. Do not over mix because we will lose the volume of the mixer. We want to be fluffy and nice. Now 90% of the whole process done because the cream is ready. Fluffy, sexy, and nice. Oh my god, look at this. Nice and so fluffy. Absolutely stunning. Now I will set that on the side and it’s time to prepare the galactobico for the oven. I have a nice tray here 28 by 36. I have some melted butter and I need my filow. This is going for recycle and I will show you how you will make the best galacto burco ever. So those are my filow seeds and we want the half of them on the bottom and the half of them on top. In the middle will be the custard. So, I need some good quality butter melted. So, don’t be stingy because we want butter in this recipe. And I will start with the first one. This way. Drizzle with some butter. The next filler will go this way because we want to prepare a nice bed for our custard. And the third one will go this way as well. Again, butter. Do not touch the brush to the filow. We want just to drizzle the butter. The next one will go this way. As you can see, I’m leaving somewhere in between the filow seeds. And I will put two more. One this way and one that way. And again some butter. What do you think about the process? Easy. Even if the filow will break, you don’t have to worry because actually we have so many layers of filow that will keep the the filling in between. So now press a little bit the filow and pour over the cast. What do you think about this recipe? It’s something else, right? I know that you have to prepare a lot of things, but when you want to make something special, you have to give it some time, right? Yeah. Now again I will do the same process. Filo butter filow. Yeah. Two more seats on top. And I will turn the edges in this way. This way. This way. This way. This way. This way. This way. And guess what? The leftover butter will go on top. I know that probably you will think that it seems too much butter for this recipe, but trust me, you need the butter. We want the filo to become extremely crispy, and the butter will help a lot this process. Now it’s time to score that bad boy before it goes into the oven. And just score it on top. Don’t go all the way through. We don’t want to break the base of galacto buro. We just want to leave some air so it will not blow inside the oven. Okay. Now my oven is preheated to 160° C set to fan and I will bake for 1 and 1/2 hour. When galactobico is ready, the syrup will be cooled. Then I will pour the cold syrup over the hot galacto burico and the miracle will happen. [Music] And my galactobico is almost ready. I can smell the yumminess in this tray. But now my galacto burico is seeking for nice syrup and I will give it to it. And as you can see the syrup it is soaked immediately and you can hear that sound. That’s the sound of satisfaction. Oh my god. Oh my god, this is so mouthwatering. And I have to be patient for about an hour. Am I? I am not. So I have already prepared one for you guys. And you going on the side because in an hour I will need you. And I will start slicing this lovely garto buro. As you can see, it is perfect. The filows are still crispy because the syrup was right. And as you can see, this is something that nobody can resist. Can you? I cannot. And I need a spatula. And now a big question. A piece of the middle or a piece of the edges. I will go for the edges. Yeah. As well. And this is it. This is exactly what we want to see. Perfection. I know that is a lot of process to prepare this dessert, but it is worth every single second. This is something unique and you have to try it. [Music] [Music] Next, we are switching to something speedy, easy, and utterly delicious. A Greekstyle chocolate pie in 10 minutes. Yes, you heard that right. In just 10 minutes, you can have a soft, moist, ultra chocolatey pie that is perfect for any occasion. Let’s see our ingredients. Greekstyle chocolate pie in 10 minutes. Ingredients for the syrup. 300 g granulated sugar. 300 g water. 2 tablespoons ra. For the chocolate pie, 180 g allpurpose flour, 80 g cocoa powder plus extra for the baking dish. 225 g granulated sugar. 1 tbsp baking powder. One pinch of salt. 100 g melted butter plus extra for the baking dish. 50 g whole milk 1 teaspoon vanilla extract three eggs to assemble 200 g chocolate cover 65%. To serve mint leaves I love this recipe because actually in 10 minutes the chocolate pie will be ready and who can resist in a chocolate pie? Nobody. So first thing we have to do is to prepare our syrup. I need a pot on heat and I will add all my ingredients. Sugar, water, and a little bit of ram. If you don’t have ram, you have brandy, cognac, whatever you want. Even vodka if you want, you can add to this mixture. And let’s prepare the mixture for the chocolate pie. I need all my wet ingredients here. First, in my bowl, the butter goes in. Three eggs. One, two, three are in. A little bit of milk, some vanilla extract, and do I have any other wet ingredients? I don’t think so. Everything is in. Whisk a little bit. In this recipe, you don’t even need a mixer, okay? Just whisk everything together. And when you have a nice lovely mixer like this one, then add all the dry ingredients in. My flour, my cocoa powder, sugar, and baking powder. and a pinch of salt. Trinito. That’s it. Mix everything together. And this is the easiest recipe ever. Look at that. Absolutely stunning. Mix everything together. And at this point, maybe we need a spatula. So, the whisk goes into the sink. And the spatula comes in. Easy cheesy. And the mixture for the chocolate pie is ready. And probably now you will think that I’m crazy. I am not. This is the easiest recipe ever because we are not going to cook our mixer into the oven. We will cook the whole thing into the microwave. Now I have my baking dish here is 25 cm. I already butter and dust with cocoa powder and I will transfer my mixture here. Spread it evenly. What do you think about this recipe, Mariani? Lovely. Right. Right. Yes. And it’s time for the microwave. I need to microwave the whole thing for 7 minutes to 800 WS. So, in 7 minutes, it will be ready. My syrup is ready as well. And when it’s ready, I will syrup my chocolate pie and I will serve immediately. And the chocolate pie is ready. Look at that. This aroma of chocolate is amazing. Nobody can resist that. But it’s time to pour some lovely syrup over my chocolate pie. And as you can see, my syrup is cold. My chocolate pie is hot. And we have to make sure that it will absorb all this lovely syrup. We need some time. And while my chocolate pie is still hot, I will pour over some chocolate. And the hot chocolate pie will melt the chocolate on top. In few minutes, it will be ready. And after few minutes, the chocolate will melt. And this is exactly what we want. What do you think? And this is it. What do you think? Perfect. It is perfect. I need some mint on top to make this lovely contrast. Oh, and this is it. Should I try? Of course I will because I love chocolate pie and uh when you are making a chocolate pie in 10 minutes then you love more this dessert. Look at this cakey syrupy chocolatey in 10 minutes. This is heavenly good. I cannot describe the flavor because it is so chocolaty and if you start, you never stop. [Music] And that’s it for this sweet episode. We discovered the secrets to making the perfect galactobico and proved that dessert can be both quick and delicious with a Greekstyle chocolate pie in 10 minutes. Two amazing recipes that will bring a smile to every table. Just give them a try. See you next time and happy baking. [Music]