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In a bowl, whisk the egg yolks with the sugar until the mixture whitens.
Add the cornstarch and mix well.
Thicken the cream:
When the milk is hot (but not boiling), remove the vanilla pod. Slowly pour the milk over the egg mixture while whisking.
Pour everything back into the saucepan, then heat over medium heat while stirring constantly until the cream thickens and becomes creamy.
Incorporate the butter:
Remove the cream from the heat and stir in the butter cut into small pieces. Mix until completely melted and the cream is smooth. Let cool to room temperature.
Step 3: Assembling the cake
Assemble the Karpatka:
Take one of the cooled choux pastry rectangles and place it on a serving dish.
Spread the pastry cream evenly over this first rectangle.
Add the second rectangle:
Carefully place the second rectangle of choux pastry on the cream, taking care not to crush it.
Decoration (optional):
Continue the recipe on the next page
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