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Divide the dough between the prepared pans (or if you plan to reuse the same pan twice, add half the batter to the pan and set aside the remaining half until later–I had 420 grams of batter and put 210 grams into each pan). Spread the tops of the dough unevenly using the back of a spoon to create some peaks and divots. The look is meant to represent the Carpathian Mountains.
Bake for about 24 to 28 minutes until it’s puffed and evenly golden brown across the top. Remove from the oven and cool for 10 minutes in the pans. Then remove from the pans and cool completely on a wire rack. Repeat the process if using only one springform.
Crème Mousseline (To Finish Custard Filling):
Note: Make sure your butter and pastry cream are about the same temperature before starting. You can even use a digital thermometer to check. They should both be at room temperature (around 70 to 75°F).
In the bowl of a stand mixer fitted with the whisk attachment, beat together the soft room temperature butter and sugar until pale and fluffy, a couple minutes.
Beat the crème pâtissière in its own bowl just to loosen it up and make sure it’s nice and smooth without any lumps. Then, with the mixer running on medium-low speed, gradually add the crème pâtissière to the butter mixture a couple of spoonfuls at a time. Keep mixing in the pastry cream a little at a time until it’s all incorporated. Continue beating until the mixture is light and fluffy, about 5 minutes.
If the cakes haven’t finished cooling at this point, press a piece of plastic wrap against the surface of the crème mousseline and set it aside at room temperature until you’re ready to assemble.
Assembly:
Place the clean ring from your springform pan onto a serving plate. If desired, line the inside edges of the springform pan with a wide strip of parchment paper (it will make it easier to remove the pan after assembling and chilling).
Place one of the two choux pastry layers (ideally the one that is less puffed up) inside the ring. Spread the vanilla custard over the top evenly, and then top with the remaining layer of choux pastry.
Refrigerate for at least 1 hour but up to 3 hours to allow the filling to set. Remove the ring, peel off the parchment paper, and dust the top with powdered sugar before serving.
Notes
As always, I recommend using a digital scale instead of measuring in volume with cups for the most accurate results, especially when baking.
Store leftover Karpatka in the fridge for up to 3 days. Note that the longer you store it, the softer it will become so it’s best to eat it as fresh as possible.
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