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You cannot freeze fully assembled Karpatka. You can, however, freeze the baked choux pastry layers wrapped in plastic wrap and foil for up to 1 month. Thaw them overnight in the fridge and then refresh them in a 350°F (180°C) oven for about 8 to 10 minutes. Make the filling from scratch and assemble as directed.
Although some people insist on whole milk for making pastry cream, I’ve been making pastry cream for over 20 years using whatever milk I have on hand (which is often low-fat). Use whatever milk you normally have in your fridge.
If you don’t have a stand mixer or a hand mixer, you still can make Karpatka. For the pâte à choux, use a wooden spoon to vigorously mix the eggs into the dough. For the crème mousseline, whisk very vigorously by hand.
Note that if your springform pans have a dark nonstick finish like mine, the edges of your choux pastry layers will brown more.
Nutrition
Calories: 334kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 163mg | Sodium: 161mg | Potassium: 114mg | Sugar: 17g
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