KARPATKA. A very popular custard dessert is simply super!
Ingredients:
For the test:
250 ml of water
125 g of butter
a whisper of salt
pinch of sugar180 g flour
125 g of butter
a whisper of salt
pinch of sugar180 g flour
5 eggs (I have eggs C-B – especially large – so there are only 4 in the photo)
For cream:
500 ml of milk
50 g of flour
50 g of potato or cornstarch
150 g of sugar
1 tbsp. vanilla essence or vanilla sugar (with the use of vanilla sugar, the amount of usual reduce by 1 tablespoon)
50 g of flour
50 g of potato or cornstarch
150 g of sugar
1 tbsp. vanilla essence or vanilla sugar (with the use of vanilla sugar, the amount of usual reduce by 1 tablespoon)
200 grams of butter at room temperature
powdered sugar for topping
1. Prepare the dough. We pour water into a saucepan, put salt, sugar and cut into pieces butter.
2. We put on an average fire and cook until the butter melts. We remove from the fire and we intervene the flour. We return to the plate and cook, constantly stirring, until the dough rolls into the bowl, and at the bottom the crust begins to form, about 2-3 minutes.
3. Remove the pan from the fire, transfer the dough into a bowl.
4. Add eggs one by one, stirring after each until complete homogeneity with a spatula. If you use a stationary mixer, stir at the lowest speeds. the usual mixer with coronets is not suitable. Constantly watch for a consistency – the dough should not become too liquid. To hedge, the last egg is better to whip with a fork and add parts. The dough should be smooth and shiny.
5. Transfer the dough to a baking sheet covered with parchment and spread it into a rectangle approximately 25 * 40.
6. We send the baking tray with the dough in a preheated oven to 200 degrees and bake until ready, about 30-35 minutes.. Prepare the cream. Pour the sauté pan 100 ml of milk. Add flour and starch, stir thoroughly until smooth.
8. Add the remaining milk, sugar and vanilla. We put on the stove and on medium heat, stirring constantly, cook until thick.
9. Remove from heat and transfer to a bowl. We cover the surface of the cream with a food film, so that it does not get weaker, and let it cool completely.
10. In the bowl of the mixer, beat the butter to a creamy state. In portions add the custard pudding, whisking well after each addition.
11. Cut the cured cold custard cut in half. We put one half on the plate, spread the cream on top.
12. Cream on the cake
13. Cover the second half. Sprinkle with powdered sugar and send to the refrigerator for 40-60 minutes.
14. Cut and serve.