FOR THE CREAM
700 gr. DODONI fresh whole milk
300 gr. cream fresh with 35% fat
zest of two oranges
180 gr. sugar
50 gr. corn flour
6 egg yolks
180 gr. chocolate couverture, chopped
FOR THE PHYLLO DOUGH
500 gr. phyllo dough cut to the dimension of the pan (30x24 cm)
250 g DODONI melted butter, at room temperature
FOR THE SYRUP
1 kg of sugar
700 grams of water
For the syrup, in a saucepan, boil the sugar with the water (for four minutes from the moment the boiling starts). Set aside to cool completely. It must be completely cold when we add it the dessert. You may prepare it from the previous day. For the cream, put the milk, sour cream and orange zest in a saucepan and place them on fire. In a bowl, mix the sugar with the corn flour, the whole eggs and the six yolks with an egg beater. Just before boiling, add one third of the cream mixture to the egg mixture, mix well and pour it back into the pot. Continue to stir quickly over the heat until the cream sets and starts to boil Remove from the heat, add the chopped couverture and mix well to melt and get a nice chocolate color.
Cover a 30 x 24 cm baking tray with butter using a brush and place half of the leaves one by one. Grease each one with butter and let it protrude from different sides of the pan. Pour the hot cream in the pan and add the remaining leaves on top after we have previously cut them so that they have the same size as the pan. Bake in a preheated oven at 170°C for one hour until it gets a nice golden color on the surface. Remove the dessert from the oven and pour the cold syrup over it little by little. Leave aside for several hours or overnight until the syrup is well absorbed.