karpatka




karpatka


choux pastry
makes two pieces in 20x20 pan

125 ml milk
125 ml water
100 butter 
1/2 tsp salt
1 tsp sugar
150g flour
4 medium eggs

bring the milk and water to boil, add butter, mix until it melts, add sugar and salt
keeping the pan on the stove (low heat) add the flour and mix vigorously so that a thick smooth paste is created - mix it very well, cooking the dough for about 2 minutes
add eggs, one at a time, mixing very thoroughly after each addition
spread half the dough onto the pan - it will be sticky to keep dunking the spatula in water
bake in 200C for about 2-5 minutes until the edges are nicely golden - do not open the oven in the meantime to check!
repeat to bake the other half


creamy filling

750 ml milk
100 g sugar
2 tbsp vanilla extract
4 egg yolks
30 g cornstarch (of potato starch)
30 g flour
250 g butter, softened

heat up 600 ml of the milk, almost to boil
mix the sugar, flours, egg yolks and remaining milk very well (you can blend it if you wish)
add the mix into the almost-boiling milk, stirring vigorously as it quickly thickens
cook, still mixing (to prevent burning at the bottom), until the mixture starts bubbling
remove from heat, stir in vanilla extract
cool down to room temperature
cream the butter until it's pale and fluffy, then mix in the milk mixture a few tablespoons at a time


sauce

i used a simple raspberry sauce made with blended and strained raspberry compote here!



assembly

all the above + icing sugar
place one layer of cake in the pan, spread all the filling onto it, press the other layer of cake onto the cream
leave to rest, preferably overnight
dust with icing sugar before cutting into portions
serve with tart raspberry sauce


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