czwartek, 9 lipca 2015

Karpatka with strawberries

As for first time, I think it was extremly delicious. Sweet cream, fresh strawberries and choux pastry. Can any combination be simpler and better?

Choux pastry:
• 1 cup water
• 150 g margarine
• 1 cup flour
• 1 teaspoon baking powder
• pinch of salt
• 5 eggs

Melt margarine into the water by bringing it to boiling. Reduce the heat to minimum (or switch it off) and sieve flour with a baking powder. Mix ingredients with a wooden spoon. Return to stove and stir oven a low heat for 2 or 3 minutes until the dough leaves easily from the sides of the pan and forms a ball. Remove from the heat and cool it down slightly.

Beat the eggs, one by one, to the dough,  mixing it constantly with an electric mixer. Add salt and mix well until the dough is smooth, thick and shiny. Make sure each egg is completely dissolved before adding the next one. Dough should be smooth and glossy.

Spread the dough equally on the baking form. Either use large one and cut baked pastry into two halves, or divide the dough and bake two pieces separately.

Bake at 180 about 30 mins, until pastry is golden brown. Do not open the oven door while it is baking, it will destroy the folding.

Vanilla pudding cream:
• 3.5 cups milk
• 3/4 cup sugar
• 3 egg yolks
• 1 tablespoon vanilla sugar
• 4 tablespoons plain flour
• 5 tablespoons potato starch
• 200 g unsalted butter

In a saucepan, boil sugar and 2.5 cups of milk altogether. In a mixing bowl combine rest of milk, flour, starch, yolks and vanilla together.
Once the milk and sugar are boiling, reduce the heat to minimum,  pour the mixture into the pot and whisk well. Continue to cook and stir until thickened like pudding for few minutes continously mixing. Be careful not to sear the pudding. Cool it down completely afterwards.

Beat the soft butter until creamy. Partially add pudding, mixing it constantly until cream is smooth.

Put half of the cream on one piece of the pastry. Place sliced into halves strawberries, cut side up. Spread evenly rest of the cream. Top with the other piece of choux pastry and press down.

Refrigerate for few hours.

Bon apetit!

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