Karpatka with Bavarian cream
Ingredients
Instructions
In a pot, heat the butter with water.
When the butter has melted, add the flour and stir vigorously until a uniform mass forms.
Set aside the dough to cool.
Once the dough is cool, add one egg at a time and mix thoroughly after each addition (if you have small eggs, use 4).
Line the bottom of two 22 cm diameter baking pans with parchment paper.
Spread about half of the dough into each pan and smooth the surface.
Preheat the oven to 210 degrees Celsius (fan-assisted mode).
Place the pans in the oven and bake the dough for about 16-18 minutes - until it is well risen and golden brown.
After baking, cool.
If you don't have two pans, first bake one dough, remove it from the pan, and then bake the second one.
Whisk the egg yolks with sugar until a thick, white, and fluffy mass forms - like kogel mogel (you can replace part of the sugar with vanilla sugar).
Meanwhile, heat the milk, but do not boil it - it should only be hot.
Pour the hot milk in a thin stream into the whisked egg yolks, mixing constantly.
Set aside the mixture to cool slightly.
Meanwhile, whisk the whipping cream until it is slightly stiff.
Cover the gelatin with water (just enough to cover it) and set aside to swell. Briefly heat the gelatin until it becomes liquid.
Add some of the milk and egg yolk mixture to the gelatin and mix thoroughly.
Pour the gelatin into the rest of the milk and mix.
Slowly pour the milk with egg yolks into the whisked cream and mix thoroughly.
Transfer the cream to the pan with one choux pastry layer and smooth the surface.
Refrigerate for about 2-4 hours to chill.
Before serving, top the cream with a jar of peaches with passion fruit from Stovit.
Cover with the second layer of dough and sprinkle the whole with powdered sugar.
You can also use other fruits in jelly :)
