Cherry Karpatka

Serves 1
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Directions

  1. 1Let the pitted cherries bubble with a bit of sugar.
  2. 2Make a slurry with the lemon juice and corn starch, and as soon as it thickens, you're done with the cherry filling.
  3. 3Beat together the butter, water, sugar, and a bit of salt.
  4. 4Stir until it forms a smooth, thick ball (your roux).
  5. 5Add the eggs in one at a time to the roux.
  6. 6Spread the pastry into your tin and bake in the oven.
  7. 7Melt butter directly into the cream.
  8. 8Once the cream has set like a jelly, beat it until it's smooth and glossy.
  9. 9Add a little bit of whipped cream at the end to the cream for structure.
  10. 10Pile in the rich cream and sandwich in the glossy cherries.
  11. 11Turn the choux lid right side up and place on top of the cream.
  12. 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.