Cherry Karpatka
Serves 1
Directions
- 1Let the pitted cherries bubble with a bit of sugar.
- 2Make a slurry with the lemon juice and corn starch, and as soon as it thickens, you're done with the cherry filling.
- 3Beat together the butter, water, sugar, and a bit of salt.
- 4Stir until it forms a smooth, thick ball (your roux).
- 5Add the eggs in one at a time to the roux.
- 6Spread the pastry into your tin and bake in the oven.
- 7Melt butter directly into the cream.
- 8Once the cream has set like a jelly, beat it until it's smooth and glossy.
- 9Add a little bit of whipped cream at the end to the cream for structure.
- 10Pile in the rich cream and sandwich in the glossy cherries.
- 11Turn the choux lid right side up and place on top of the cream.
- 12Press the lid down gently to adhere.
Ingredients
- pitted cherries
- sugar
- lemon juice
- corn starch
- butter
- water
- sugar
- salt
- eggs
- cream
- whipped cream
Equipment
tinoven
Tips
- If you've ever been scared of choux pastry, this is the perfect place to start.
- The butter melted directly into the cream keeps it soft and luscious even straight from the fridge.
- Beat the cream until it's smooth and glossy once it's set like a jelly.
- A little bit of whipped cream at the end gives the cream structure.
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