Serves 1
Directions
- 1Cut the pitted cherries in half.
- 2Put the pitted cherries in a pan.
- 3Add sugar to the cherries.
- 4Add water to the cherries.
- 5Stir the cherries with a spatula.
- 6Cover the pan with a lid.
- 7Bring the cherries to a boil.
- 8In a small bowl, add cornstarch.
- 9Squeeze lemon juice into the cornstarch.
- 10Mix the cornstarch and lemon juice until it forms a slurry.
- 11Pour the slurry into the boiling cherries.
- 12Stir until the cherry mixture thickens.
- 13Add water, sugar and salt to a pan.
- 14Add butter to the pan.
- 15Bring the mixture to a boil.
- 16Add flour to the pan.
- 17Stir until it forms a smooth, thick ball.
- 18Transfer the mixture to a bowl.
- 19Add eggs one at a time to the mixture.
- 20Mix until smooth and glossy.
- 21Spread the choux pastry into a tin.
- 22Mess it up a little bit and let it go wild in the oven.
- 23Take out the choux pastry from the oven.
- 24Put the base or the top of your Karpatka in a bowl.
- 25In a bowl, add the custard and milk.
- 26Add sugar to the mixture.
- 27Add butter and milk to the mixture.
- 28Whisk the mixture until it becomes a rich cream.
- 29Pour the cream onto a baking sheet and cover with plastic wrap.
- 30Chill the cream in the fridge.
- 31Once set, beat the cream until smooth and glossy.
- 32Add whipped cream to the rich cream.
- 33Mix it until it gives it structure.
- 34Pile in the rich cream onto the baked choux pastry in the tin.
- 35Add the glossy cherries on top of the cream.
- 36Add another layer of rich cream on top of the cherries.
- 37Turn the choux lid right side up then place it on top of the cream.
- 38Press it down gently to adhere.
- 39Dust with powdered sugar.
Ingredients
- pitted cherries
- sugar
- lemon juice
- cornstarch
- butter
- water
- salt
- eggs
- whipped cream
- powdered sugar
Equipment
knifechopping boardsaucepanwhiskplatebowlspatulatinovencooling rack
Tips
- Just let the pitted cherries bubble with a bit of sugar
- Make a slurry with the lemon juice and cornstarch and as soon as it thickens, you're done
- Stir the roux until it forms a smooth, thick ball
- Add the eggs in one at a time to the roux
- Spread the choux pastry into your tin, mess it up a little bit and let it go wild in the oven
- Because the butter is melted directly into the cream, it stays soft and luscious even straight from the fridge
- Once it's set, it's going to be like a jelly so you need to beat it until it's smooth and glossy
- A little bit of whipped cream at the end just gives the cream structure
- Turn the choux lid right side up then place on top of the cream, press it down gently to adhere
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