Karpatka

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.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 687
• Protein: 10 g
• Carbs: 42 g
• Fat: 53 g

Ingredients

• 125 ml Mineral water ( for the dough )
• 225 g Minimum butter sweet ( divided between dough and cream )
• 75 g Wheat flour ( sifted )
• 3.5 piece Egg ( at room temperature )
• 250 ml Whole milk ( for the cream )
• 75 g White sugar ( granulated )
• 25 g Corn starch ( for thickening )
• 0.5 piece Vanilla bean ( scraped )
• 0.5 pinch Fleur de sel ( for the panade )

Instructions

1. Preparing the panade

   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. Incorporating the eggs

   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. Baking the 'mountains'

   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. Making the vanilla cream

   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. Whipping with butter

   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. Final assembly

   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.

Chef's tips

• For high peaks, do not smooth the dough on the baking sheet.
• The butter for the cream must be at the same temperature as the custard to prevent the mixture from splitting.

Storage

Store in the refrigerator for 48 hours. Cover with a dome to keep the pastry crispy.