This is Nigella’s take on a delicious Polish Karpatka, so called because its undulating mounds of choux dusted with icing sugar resemble the snow-capped Karpaty mountain range. Crisp choux pastry filled with a silky rich vanilla custard filling, what could be better?
Nigella Lawson
Series 17
Difficulty:
Needs skill
Baking Time:
35 mins
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- Ingredients
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Method
Step 1
Heat the oven to 220°C/200°C fan/425°F/Gas 7 and line the base of two 32cm x 23cm rectangular baking tins with non-stick baking paper.
Step 2
For the custard filling, pour 600ml of the milk into a medium saucepan with the scraped vanilla seeds and bring to the boil, then remove from the heat.
Step 3
Tip the egg yolks into the bowl of a stand mixer with 100g of the caster sugar and whisk for 2–3 minutes until the mixture thickens and turns pale in colour. Add the remaining 200ml cold milk and then sift in the potato starch and plain flour and whisk until smooth.
Step 4
Gradually pour in the hot milk and whisk on low speed until the mixture is smooth with no lumps. Pour the mixture back into the pan and then return to the hob on a medium heat. Whisk with a balloon whisk until the mixture comes to a gentle boil. Reduce the heat and simmer for 3–4 minutes, whisking continuously to cook out the flour.
Step 5
Scrape the custard into a shallow tray, cover with clingfilm to prevent a skin forming, leave to cool, then chill until set.
Step 6
For the choux pastry, sieve the plain and strong white bread flour onto a plate. Heat the butter in a pan with 350ml of water over a medium heat. When the butter has melted and the mixture is starting to bubble, remove it from the heat and tip in the flour all at once. Beat with a wooden spoon, to a smooth ball that pulls away from the sides very easily.
Step 7
Return the pan to the heat and cook the dough over a medium heat for 3–5 minutes, stirring continuously, until the moisture has evaporated, and you are left with a thin film on the bottom of the pan.
Step 8
Transfer the mixture to the bowl of a stand mixer and mix on low speed for 5–10 minutes to cool. Gradually add the beaten eggs, one small spoonful at a time, mixing well between each addition until the mixture is thick, smooth and glossy. You may not need to use all of the egg; you’re aiming for a reluctant dropping consistency.
Step 9
Divide the mixture between the 2 lined trays, but don’t smooth it out as you are looking for an uneven layer to create the mountains. Create some ridges on the surface so that it isn’t smooth. The more ripples and ridges, the more it will resemble mountains as it bakes.
Step 10
Place in the oven and immediately reduce the oven temperature to 190°C/170°C fan/375°F/Gas 5. Bake for 30–35 minutes until well risen and golden brown. Turn off the oven, wedge the door open a bit with the handle of a wooden spoon and leave to sit for 10 minutes, then remove from the oven and transfer onto wire racks to cool.
Step 11
For the custard filling, place the butter and remaining 50g of caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk until pale and fluffy. Add spoonfuls of the set custard, continually whisking on medium speed, until all the custard is incorporated and the mixture is light and fluffy. Cover with a layer of cling film, and chill until required.
Step 12
To assemble, place one of the pastry layers onto a serving board and spoon over the custard filling in a rustic fashion. Place the second layer of choux pastry on top, then dust with icing sugar.
