INGREDIENTS
For the pastry:
200 ml (⅔ cup + 1 tablespoon) milk;
80 g (⅓ cup) butter;
½ teaspoon of salt;
1 teaspoon of sugar;
4 eggs;
140 g (1 cup) all-purpose flour.
For the cream:
500 ml (2 cups) of milk;
3 egg yolks;
150 g (3/4 cup) sugar;
50 g (⅓ cup) cornstarch;
a pinch of salt;
1 teaspoon of vanilla extract.
METHOD
Preheat the oven to 200°C/400°F.
Boil the water with the salt, sugar and butter until the butter melts. Work in the flour until a thick paste forms.
Start adding the eggs, one at a time, mixing the batter until smooth.
Spread the dough evenly on a baking sheet lined with parchment paper, then bake for 25 to 30 minutes.
Let the base cool.
Meanwhile, bring the milk (reserve ⅓ cup) to a boil.
Whisk ⅓ cup milk with egg yolks, sugar, vanilla, salt and cornstarch.
Slowly pour in the hot milk, whisking constantly. Reduce heat to low and cook, whisking, until thick and smooth (about 5-7 minutes).
Set the cream aside to cool completely.
Beat the butter until it whitens. Add the chilled cream by tablespoon. When the cream becomes smooth, spread it evenly over the base coat.
Roll the roll of karpatka with the help of parchment. Wrap in a sheet of parchment paper and leave to rest for 4 hours. Slice both ends before serving
