Karpatka

Method

• step 1

  For the custard, pour the milk into a large saucepan and bring to a simmer. Stir in the tea bags (being careful not to split them), then remove from the heat and cover with a lid. Leave to infuse for 20 mins before squeezing out, then discarding the tea bags. Gently reheat the milk.

• step 2

  Put the egg yolks, cornflour, caster sugar and a pinch of salt in a large, heatproof bowl and whisk until creamy. Gently stream the warm milk into the eggs, whisking continuously until completely incorporated. Return to the pan.

• step 3

  Turn the heat to medium and whisk the custard until it is very thick and smooth. Pass through a clean sieve into a clean bowl. Cover and chill until cold, about 1 hr.

• step 4

  Meanwhile, line the bases of two 20cm springform tins with baking parchment and oil the sides. Heat the oven to 200C/180C fan/gas 6. Put the plums, lemon zest and juice and the sugar into a small roasting tin and toss well to coat. Roast for 25-30 mins until softened but not completely mushy – a small paring knife should go through them with ease. Leave to cool in the tin, then cut into quarters.

• step 5

  Meanwhile, pour the milk and 80ml water into a medium saucepan and add the butter cubes, then set over a medium heat. Whisk the flour, sugar and a pinch of salt together in a small heatproof bowl.

• step 6

  Bring the milk to the boil – the butter should be totally melted and the mixture at a rolling boil. Pour in the flour and immediately stir well using a spatula until no lumps of flour remain. Continue to cook until you have a light, white film on the bottom of the pan, about 1-2 mins. Transfer to a plate to cool slightly.

• step 7

  Once the panade is warm but not hot, return it to the pan and pour in 1 tbsp of egg. Use a wooden spoon to vigorously beat it in. Once incorporated, repeat with more egg, adding a little more as you go until it is slow, shiny and V-shaped when falling.

• step 8

  Once enough of the egg is incorporated, transfer to a piping bag and pipe half of the pastry into the prepared tin bases. Use a lightly oiled spoon to smooth out the tops to an even thickness with a few decorative swirls.

• step 9

  Bake for 25-27 mins until deeply golden and risen. Leave to cool slightly in the tin before removing and cooling completely on a wire rack. Keep one of the tins nearby, and line the base and sides with baking parchment.

• step 10

  Once the custard is cold, beat it to loosen, then whip the cream to soft peaks in a small bowl. Fold the cream through the custard.

• step 11

  Put your least favourite choux pastry lid on the bottom of the tin. Spoon in half the custard, then arrange the plums on top. Smooth over the remaining custard and put the remaining choux pastry lid on top. Chill for 1 hr.

• step 12

  When you’re ready to serve, release the springform tin and transfer to a serving plate. Dust generously with icing sugar and slice into thick wedges to serve.