KARPATKA SWEET ROLL
INGREDIENTS:
For the pastry:
200ml (⅔ cup+1 tbsp) milk;
80g (⅓ cup) butter;
½ tsp salt;
1 tsp sugar;
4 eggs;
140g (1 cup) all-purpose flour.
For the cream:
500ml (2 cups) milk;
3 egg yolks;
150g (3/4 cup) sugar;
50g (⅓ cup) cornstarch;
a pinch of salt;
1 tsp vanilla extract.
METHOD:
Preheat the oven to 200°C/400°F.
Boil water with salt, sugar and butter until butter melts.
Work in flour until thick dough forms.
Start adding eggs, one at a time, mixing the dough until
smooth.
Spread the dough on a parchment-covered baking sheet
evenly, then bake for 25-30 minutes.
Let the base cool down.
Meanwhile, bring up milk (set ⅓ cup aside) to the
boiling point.
Whisk ⅓ cup of milk with egg yolks, sugar, vanilla, salt
and cornstarch.
Slowly pour in hot milk, while constantly whisking.
Bring back over the low heat and cook, whisking, until
thick and smooth (around 5-7 minutes).
Set the cream aside to cool down completely.