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