Sweet Childhood Memories: Karpatka with Peas Puffs – Creamy Delight with a Crunchy Accent

Preparation:

Preparing the Butter: Remove the butter from the refrigerator 2 hours before making the frosting to allow it to soften. Cut it into cubes to speed up the process.
Cooking the Pudding: In a pot, boil 2.5 cups of milk with sugar and vanilla sugar.
Egg Yolk Mixture: In the remaining 0.5 cup of milk, mix the egg yolks, wheat flour and potato flour.
Making the Custard: Pour the egg yolk mixture into the boiling milk, stirring vigorously. Cook until the custard thickens. Set aside to cool completely, covering with plastic wrap to prevent a skin from forming.
Beating Butter: Beat softened butter with a mixer for 5-7 minutes until light and fluffy.
Assembling the Cream: Add the cooled pudding to the whipped butter, spoon by spoon, mixing after each addition. Stir briefly until the cream is smooth.
Assembling the Cake: Line a 24cm springform pan with baking paper. Sprinkle half of the puff pastry (approx. 80g) on the bottom, spreading evenly.
Filling the Pan: Spread all the custard cream over the peas, smoothing the surface. Then, scatter the remaining peas (approx. 80g) on top, pressing down lightly.
Cooling: Cover the dough with cling film or a plate and chill in the refrigerator for several hours (preferably overnight).
Serving: The next day, loosen the cake from the edges of the pan and remove the ring. Dust the top with powdered sugar, slice, and serve.

Preparation time: