Cherry Karpatka

Preparation

1. Step 1

   Make the cherry compote: Combine the cherries, sugar and 1 tablespoon water in a saucepan. Bring to a simmer, then cover and cook for 3 minutes on low. In a small bowl, mix together the cornstarch and lemon juice. Pour into the boiling cherry liquid, then cook, stirring occasionally, until thick and shiny, 1 to 2 minutes. Pour into a clean container then leave to cool completely.

2. Step 2

   Start the custard: Whisk together the egg, egg yolk, sugar, cornstarch, vanilla and salt in a small saucepan until well combined, then whisk in the milk. Take care to make sure it is smooth, paying extra attention to the edges of the saucepan.

3. Step 3

   Cook the custard over medium heat, whisking continuously, until thickened, about 5 minutes. Once boiling, turn the heat down to low and whisk for 30 seconds longer. Whisk in the cold butter pieces 1 at a time, waiting until each piece is almost completely melted before adding the next. Pour into a heatproof container and press plastic wrap or parchment paper directly against its surface to prevent a skin from forming. Once cool to the touch, refrigerate to cool completely.

4. Step 4

   While the custard chills, make the choux: Heat the oven to 425 degrees. Line the bottoms of two 8-inch round cake pans with parchment paper. If you only have one pan, fill and bake one at a time.

5. Step 5

   In a medium saucepan, combine the butter, sugar, salt and ½ cup/120 milliliters water. Heat over medium until all the butter has melted and the mixture is just simmering. Adjust the heat to low, then sift over the flour and baking powder. Immediately stir to form a very thick paste. Raise the heat to medium and continue stirring for 30 to 60 seconds. The mixture should be dry and leave a crusty film in the pan.

6. Step 6

   Transfer to the bowl of a stand mixer and leave to cool for 10 to 15 minutes, stirring every now and again to help the steam release. Using the paddle attachment, beat in the eggs one by one, mixing until completely smooth and combined each time. (Or, beat in the eggs by hand.)

7. Step 7

   Divide the mixture evenly between the prepared pans (200 to 225 grams per pan) and spread with an offset spatula or spoon, leaving the tops slightly rough and wavy.

8. Step 8

   Bake for 20 minutes, then turn the oven down to 400 degrees and bake until well peaked, golden and crisp, 15 to 20 minutes more. Leave to cool completely in the pans on a cooling rack.

9. Step 9

   Assemble the karpatka: Once cool, remove the less wiggly choux from the pan. If you have an 8-inch springform pan, use it for assembly to make removal easier later, lining the bottom and sides with parchment. Otherwise, use the pan from which you removed the choux. The bottom should still be lined; replace the bottom parchment if needed then line the sides with parchment so it extends an inch above the rim. Place the choux in the lined pan bottom side down. If it doesn’t have a flat bottom, gently press the choux down flat against the pan. This is your base and where you’ll build the karpatka.

10. Step 10

    Finish the custard: In a large bowl, beat the cooled custard with a spatula until smooth and shiny. In a separate bowl, whisk the cream until it forms soft peaks. When a spoonful of the whipped cream is picked up and flopped back down into the bowl, the cream should just about hold its own weight. It is important to not overwhip the cream before folding it into the custard or it will end up grainy. Fold the whipped cream into the custard in two batches by scraping around the sides of the bowl and then through the middle while rotating the bowl to maintain the airiness of the cream until evenly incorporated. The custard will be thick and shiny.

11. Step 11

    To build the karpatka: Spread about two-thirds of the custard onto the choux base, followed by all of the cooled cherry compote. Flip the second choux over so the bottom is facing up and fill any deep craters with cream. Spread any remaining cream on top of the cherries. Turn the top choux right side up and place it, flat side down, on top of the cream and cherries. Press it down gently to adhere then leave the karpatka to set in the refrigerator for at least 2 hours and up to 2 days.

12. Step 12

    Remove the karpatka from the tin and slide it onto a plate (removing the bottom paper) then dust with powdered sugar just before serving.