Raspberry Karpatka

A creamy vanilla custard, sandwiched with layers of choux pastry, dusted in icing sugar, resembling the mountains of Carpathia!

Serves 8-10

Ingredients

Custard Filling:

• 575ml whole milk

• 150g caster sugar

• 4 large egg yolks

• 40g cornflour

• Pinch of salt

• 100g unsalted butter

• 1 tsp vanilla extract

• 150ml double cream

• 50g raspberry jam

• Handful fresh raspberries

Choux Pastry:

• 90ml whole milk

• 90ml water

• 85g butter

• Pinch of salt

• 120g plain flour

• 3-4 large eggs, beaten

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Method

Custard Filling:

1. Heat the milk in a saucepan and bring it to a simmer.

2. Mix the sugar, egg yolks, cornflour and salt until smooth, and then to temper the eggs, pour about 1/3 of the hot milk into this mixture.

3. Pour this back into the rest of the milk, and stir continuously on a medium heat until it’s thickened.

4. Sieve to remove any lumps, then add the vanilla, and mix in the butter until melted.

5. Wrap in clingfilm, with the clingfilm touching the custard to prevent it from forming a skin, and leave it to cool fully.

6. Once cool, whisk the double cream to a soft peak, and fold this into the custard until smooth.

Choux Pastry:

1. Heat the milk and water in a saucepan with the butter and salt, until it melts, then bring to the boil.

2. Turn down the heat and add the flour all at once, stirring continuously until it comes together into a smooth paste.

3. Remove from the heat and leave to cool for 5 minutes, then add the egg a little at a time, until you have a glossy batter that drops reluctantly from a spoon.

4. Grease and line 2 8-inch cake tins, and pre-heat the oven to 200C (fan).

5. Divide the batter evenly between the tins, spreading it out, but don’t worry about it being flat, as this helps add texture to the choux as it rises!

6. Bake for 25-30 minute until golden. Allow to cool in the tins for 10 minutes, then remove from the tins and allow to cool fully.

To Assemble:

1. Line a loose bottomed or springform 8 inch tin with baking paper (or preferably acetate) around the outside.

2. Place one of your choux round on the bottom, and top with half the custard.

3. Dollop the raspberry jam and swirl it in, followed by a handful of fresh raspberries, and then top with the remaining custard.

4. Top with the other choux pastry round.

5. Leave to set in the fridge for at least 4 hours, but preferably overnight.

6. Carefully remove from the tin and take off the paper or acetate from the outside.

7. If necessary use a palette knife to smooth the custard around the outside to neaten it up.

8. Finish with a dusting of icing sugar.

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