Roll “Karpatka” from Choux Pastry
by Editorial Staff
Eclair roll based on the Karpatka pie. Incredibly delicious choux pastry roll, inside which is the most delicate milk custard with butter, which tastes like ice cream.
Servings: 8
Cook: 2 hours
Ingredients
For the dough:
- Butter – 80 g
- Eggs (large) – 3-4 pcs.
- Flour – 140 g
- Salt – ½ teaspoon
- Sugar – 1 teaspoon
- Water – 200 ml
For the cream:
- Milk – 500 ml
- Eggs (large) – 2 pcs.
- Butter (softened) – 150 g
- Sugar – 150 g
- Corn starch – 50 g
- Salt – 1 pinch
- Vanillin – 1 pinch
To lubricate parchment:
- Vegetable oil – 1 teaspoon
For decoration:
- Powdered sugar – to taste
- Berries (cherries or others) – to taste
Directions
- Remove the butter for the cream from the refrigerator in advance – it should be soft.
Sift flour. - Prepare the custard base for the cream.
Pour milk into a saucepan and bring to a boil. - In a separate bowl, combine salt, sugar and starch.
- Add eggs.
- Stir everything until smooth.
- While continuing to stir the egg base, pour in about a third of the hot milk in a thin stream.
- Return the container with the remaining milk to the stove.
Stir the milk vigorously and pour the milk-egg mixture into it. - Stirring all the time over low heat, cook the base for the cream until it thickens.
When the custard base boils, remove from heat.
Add vanillin, stir. - Cover the custard base with cling film in contact (i.e. so that the film is close to the surface of the cream mass).
Leave the custard base until it cools completely.
- Prepare the dough.
Pour water into a saucepan, add butter, salt and sugar. - Bring the mixture to a boil.
- Pour in all the flour at once.
- Stir the dough vigorously, without removing from the heat, until a smooth lump is formed.
- Remove the dough from the heat, let it stand for just a minute.
Turn on the oven so that it warms up to 200 degrees.
Add three eggs to the hot dough one by one. - Stir the dough vigorously after adding each egg.
Loose the fourth egg in a separate bowl. While stirring the dough and gradually adding the egg mass to it, adjust the thickness of the dough. Not everything may be needed. - Make sure that the dough is not too runny. It should drain smoothly from the scapula.
- Grease the parchment with vegetable oil.
- Spread the dough on the parchment with a spatula – you should get a rectangle measuring 30 by 40 cm.
Make the surface of the dough a little embossed.
Bake at 200 degrees for 25-30 minutes. - The crust will be crispy after baking, but will fall off and become softer as it cools.
- Finish the preparation of the cream.
Beat soft butter in a bowl for 4 minutes, until whitened and fluffy. - Add the cooled custard base for the cream to the oil in 3-4 passes, whisking with a mixer each time.
- The butter custard is fluffy and stable.
- Turn the cooled cake over. put the cream on it.
- Spread the cream evenly over the surface of the cake.
- Roll up the roll gently.
- If the cake is too tough, leave it with the cream for 15-30 minutes, and only then roll it into a roll.
- Wrap the “Karpatka” roll in parchment. Leave in the refrigerator for 4-8 hours.
- Sprinkle the finished custard roll with icing sugar.
- Decorate as desired (I used cherries).
Serve the “Karpatka” roll made of choux pastry, cutting it into portions.
Bon Appetit!
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