Karpatka

Method

A choux pastry forming golden, crispy mountain peaks, contrasting with a firm and silky vanilla cream. The brown butter notes provide depth that balances the sweetness.

1. 1

   In a saucepan, heat 250ml of mineral water with 125g of butter and a pinch of fleur de sel. At the boil, pour in 150g of wheat flour all at once. Mix vigorously over heat until the dough pulls away from the sides and forms a smooth ball.

2. 2

   Let the dough cool slightly. Add 5 eggs one by one. The dough should be glossy and form a ribbon when the spatula is lifted. Divide into two equal parts.

3. 3

   Spread each portion of dough irregularly on a baking sheet. Bake at 200°C for 25 minutes. The crust must be well browned with sharp peaks. Do not open the oven to prevent the waves from collapsing.

4. 4

   Heat 500ml of whole milk with the seeds of a vanilla bean. Whisk 2 eggs with 150g of white sugar, then add 50g of cornstarch. Pour the hot milk over, then return to heat. Whisk until the cream thickens and coats the spoon.

5. 5

   Once the cream is cooled, whisk 200g of softened butter. Incorporate the cream spoon by spoon into the butter. The mixture should become frothy, light, and hold its shape perfectly.

6. 6

   Spread the cream over the first sheet of baked pastry. Cover with the second sheet, pressing lightly. Refrigerate for at least 3 hours so it cuts cleanly with a fork.