Servings: 24 pieces
Equipment
- Stand mixer
- 9x13-inch pan
- 18x13-inch pan (optional)
- Silicone spatula
Ingredients
Choux Pastry:
- 1/2 cup water ~120 ml
- 1/2 cup milk ~120 ml
- 6 tbsp unsalted butter ~90 g
- 5 oz all-purpose flour ~140 g
- 1/2 tsp salt
- 2 1/2 tsp sugar
- 5 large eggs ~235g after cracking
Vanilla Pastry Cream:
- 2 cups milk ~480 g
- 4 egg yolks medium or large (about 60-70 g)
- 4 tablespoons cornstarch ~40 g
- 7 tablespoons sugar ~87 g
- 2 teaspoons vanilla extract
- 2 tbsp unsalted butter ~28 g
- 4 tsp gelatin ~12g
- 4 tbsp water 60g
Diplomat Cream:
- 2 cups heavy cream ~480 ml
- 2 teaspoons vanilla extract
- 5 tablespoons powdered sugar ~40 g
Instructions
Pastry Cream
- Bloom Gelatin: In a small bowl, whisk gelatin with water and let it sit until needed.
- Heat Milk: Pour milk into a pot, add vanilla extract and half of the sugar, then heat until it's just about to boil.
- Prepare Yolks: Whisk the egg yolks in a large bowl, then mix in cornstarch and the remaining sugar.
- Temper Eggs: Slowly pour some of the hot milk into the yolk mixture while continuously whisking to prevent the yolks from cooking.
- Cook Cream: Combine the yolk mixture with the remaining milk in the pot, and cook over medium heat, stirring constantly, until the cream thickens and begins to bubble.
- Finish Cream: Remove from heat, continue whisking for a minute, then stir in butter until melted. Add bloomed gelatin and whisk until dissolved. Cover with plastic wrap, touching the cream to prevent a skin from forming, and let it cool to room temperature.
Karpatka Layers
- Preheat Oven: Heat your oven to 390°F (200°C).
- Cook Dough: In a pot, melt butter with milk, water, salt, and sugar. Once boiling, remove from heat, add all the flour and stir vigorously until combined. Return to low heat and keep stirring for 2 to 3 minutes until the dough forms a film on the bottom of thepot.
- Cool Dough: Transfer the dough to a mixing bowl and spread out to cool slightly, about 10 minutes.
- Incorporate Eggs: Whisk the eggs in a separate bowl. Gradually add them to the cooled dough while mixing at medium speed, until the dough is smooth.
- Bake: If you’re using a 9x13-inch pan, divide the dough into two even portions and bake each separately. For an 18x13-inch pan, bake all the dough at once. Line a baking tray with parchment, spread the dough evenly, and bake at 356°F (180°C) for 20 to 22 minutes. Open the oven door slightly to let steam escape, and bake for 5 more minutes.
Prepare Diplomat Cream
- Whip Cream: Whip cream with vanilla and sugar until stiff.
- Combine with Pastry Cream: Fold whipped cream into cooled and whisked pastry cream in stages to keep it light.
Assembly
- First Layer: Place one choux pastry layer in a 9x13-inch pan (cut the sheet in half if you baked the choux in 18x13-inch pan).
- Add Cream: Evenly spread the diplomat cream.
- Top Layer: Add the second layer of choux pastry, pressing lightly.
- Chill: Refrigerate for at least three hours to set.
- Finish: Dust with powdered sugar before serving.
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