Cherry Karpatka

Serves 1
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Directions

  1. 1Cut the pitted cherries in half.
  2. 2Cut the pitted cherries in half.
  3. 3Cut the pitted cherries in half.
  4. 4Put the pitted cherries in a pan.
  5. 5Put the pitted cherries in a pan.
  6. 6Put the pitted cherries in a pan.
  7. 7Add sugar to the cherries.
  8. 8Add sugar to the cherries.
  9. 9Add sugar to the cherries.
  10. 10Add water to the cherries.
  11. 11Add water to the cherries.
  12. 12Add water to the cherries.
  13. 13Stir the cherries with a spatula.
  14. 14Stir the cherries with a spatula.
  15. 15Stir the cherries with a spatula.
  16. 16Cover the pan with a lid.
  17. 17Cover the pan with a lid.
  18. 18Cover the pan with a lid.
  19. 19Bring the cherries to a boil.
  20. 20Bring the cherries to a boil.
  21. 21Bring the cherries to a boil.
  22. 22In a small bowl, add cornstarch.
  23. 23In a small bowl, add cornstarch.
  24. 24In a small bowl, add cornstarch.
  25. 25Squeeze lemon juice into the cornstarch.
  26. 26Squeeze lemon juice into the cornstarch.
  27. 27Squeeze lemon juice into the cornstarch.
  28. 28Mix the cornstarch and lemon juice until it forms a slurry.
  29. 29Mix the cornstarch and lemon juice until it forms a slurry.
  30. 30Mix the cornstarch and lemon juice until it forms a slurry.
  31. 31Pour the slurry into the boiling cherries.
  32. 32Pour the slurry into the boiling cherries.
  33. 33Pour the slurry into the boiling cherries.
  34. 34Stir until the cherry mixture thickens.
  35. 35Stir until the cherry mixture thickens.
  36. 36Stir until the cherry mixture thickens.
  37. 37Add water, sugar and salt to a pan.
  38. 38Add water, sugar and salt to a pan.
  39. 39Add water, sugar and salt to a pan.
  40. 40Add butter to the pan.
  41. 41Add butter to the pan.
  42. 42Add butter to the pan.
  43. 43Bring the mixture to a boil.
  44. 44Bring the mixture to a boil.
  45. 45Bring the mixture to a boil.
  46. 46Add flour to the pan.
  47. 47Add flour to the pan.
  48. 48Add flour to the pan.
  49. 49Stir until it forms a smooth, thick ball.
  50. 50Stir until it forms a smooth, thick ball.
  51. 51Stir until it forms a smooth, thick ball.
  52. 52Transfer the mixture to a bowl.
  53. 53Transfer the mixture to a bowl.
  54. 54Transfer the mixture to a bowl.
  55. 55Add eggs one at a time to the mixture.
  56. 56Add eggs one at a time to the mixture.
  57. 57Add eggs one at a time to the mixture.
  58. 58Mix until smooth and glossy.
  59. 59Mix until smooth and glossy.
  60. 60Mix until smooth and glossy.
  61. 61Spread the choux pastry into a tin.
  62. 62Spread the choux pastry into a tin.
  63. 63Spread the choux pastry into a tin.
  64. 64Mess it up a little bit and let it go wild in the oven.
  65. 65Mess it up a little bit and let it go wild in the oven.
  66. 66Mess it up a little bit and let it go wild in the oven.
  67. 67Take out the choux pastry from the oven.
  68. 68Take out the choux pastry from the oven.
  69. 69Take out the choux pastry from the oven.
  70. 70Put the base or the top of your Karpatka in a bowl.
  71. 71Put the base or the top of your Karpatka in a bowl.
  72. 72Put the base or the top of your Karpatka in a bowl.
  73. 73In a bowl, add the custard and milk.
  74. 74In a bowl, add the custard and milk.
  75. 75In a bowl, add the custard and milk.
  76. 76Add sugar to the mixture.
  77. 77Add sugar to the mixture.
  78. 78Add sugar to the mixture.
  79. 79Add butter and milk to the mixture.
  80. 80Add butter and milk to the mixture.
  81. 81Add butter and milk to the mixture.
  82. 82Whisk the mixture until it becomes a rich cream.
  83. 83Whisk the mixture until it becomes a rich cream.
  84. 84Whisk the mixture until it becomes a rich cream.
  85. 85Pour the cream onto a baking sheet and cover with plastic wrap.
  86. 86Pour the cream onto a baking sheet and cover with plastic wrap.
  87. 87Pour the cream onto a baking sheet and cover with plastic wrap.
  88. 88Chill the cream in the fridge.
  89. 89Chill the cream in the fridge.
  90. 90Chill the cream in the fridge.
  91. 91Once set, beat the cream until smooth and glossy.
  92. 92Once set, beat the cream until smooth and glossy.
  93. 93Once set, beat the cream until smooth and glossy.
  94. 94Add whipped cream to the rich cream.
  95. 95Add whipped cream to the rich cream.
  96. 96Add whipped cream to the rich cream.
  97. 97Mix it until it gives it structure.
  98. 98Mix it until it gives it structure.
  99. 99Mix it until it gives it structure.
  100. 100Pile in the rich cream onto the baked choux pastry in the tin.
  101. 101Pile in the rich cream onto the baked choux pastry in the tin.
  102. 102Pile in the rich cream onto the baked choux pastry in the tin.
  103. 103Add the glossy cherries on top of the cream.
  104. 104Add the glossy cherries on top of the cream.
  105. 105Add the glossy cherries on top of the cream.
  106. 106Add another layer of rich cream on top of the cherries.
  107. 107Add another layer of rich cream on top of the cherries.
  108. 108Add another layer of rich cream on top of the cherries.
  109. 109Turn the choux lid right side up then place it on top of the cream.
  110. 110Turn the choux lid right side up then place it on top of the cream.
  111. 111Turn the choux lid right side up then place it on top of the cream.
  112. 112Press it down gently to adhere.
  113. 113Press it down gently to adhere.
  114. 114Press it down gently to adhere.
  115. 115Dust with powdered sugar.
  116. 116Dust with powdered sugar.
  117. 117Dust with powdered sugar.

Ingredients

  • pitted cherries
  • pitted cherries
  • pitted cherries
  • sugar
  • sugar
  • sugar
  • lemon juice
  • lemon juice
  • lemon juice
  • cornstarch
  • cornstarch
  • cornstarch
  • butter
  • butter
  • butter
  • water
  • water
  • water
  • salt
  • salt
  • salt
  • eggs
  • eggs
  • eggs
  • whipped cream
  • whipped cream
  • whipped cream
  • powdered sugar
  • powdered sugar
  • 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
Cherry Karpatka | Clip Recipe