Cherry Karpatka – The New York Times

This classic Polish dessert is one of the coolest, most delicious and showstopping desserts you can make. The traditional version is stuffed with a thick layer of buttery cream, but we’ve added a layer of beautiful tart cherries that burst with every single bite. Just let the pitted cherries bubble with a bit of sugar, then make a slurry with the lemon juice and cornstarch, and as soon as it thickens, you’re done. If you’ve ever been scared of choux pastry, this is the perfect place to start. Start by heating together the butter, water, sugar and a bit of salt. Stir it until it forms a smooth, thick ball. This is called your roux. And then we’re going to add the eggs in one at a time. Just spread it into your tin, mess it up a little bit and let it go wild in the oven. You’re going to bring out this crazy-looking alien landscape. And this is the base or the top of your karpatka. This is not your typical mousseline cream. Yes, it’s rich with butter, but because the butter is melted directly into the cream, it stays soft and luscious even straight from the fridge. Once it’s set, it’s going to be like a jelly, so you need to beat it until it’s smooth and glossy. A little bit of whipped cream at the end just gives it structure. Pile in the rich cream and you sandwich in those glossy cherries. Turn the choux lid right side up, then place on top of the cream. Press it down gently to adhere, and voila. Look at your beautiful mountain range. And there you have it, a stunning karpatka.