INGREDIENTS
For the shortcrust pastry:
200 ml (⅔ cup + 1 tablespoon) milk;
80 g (⅓ cup) butter;
½ teaspoon of salt;
1 teaspoon of sugar;
4 eggs;
140 g (1 cup) all-purpose flour.

For the cream:
500 ml (2 cups) of milk;
3 egg yolks;
150 g (3/4 cup) sugar;
50 g (⅓ cup) corn starch;
a pinch of salt;
1 teaspoon vanilla extract.
METHOD
Preheat the oven to 200°C/400°F.
Boil water with salt, sugar and butter until the butter melts. Work in the flour until it forms a thick dough.
Begin adding the eggs, one at a time, mixing until you obtain a smooth dough.
Spread the dough evenly on a baking tray covered with baking paper, then bake for 25-30 minutes.
Let the base cool.
Meanwhile, bring milk (reserve ⅓ cup) to boiling point.
Whisk ⅓ cup milk with egg yolks, sugar, vanilla, salt and cornstarch.
Slowly pour in the hot milk, continuing to whisk. Return to low heat and cook, whisking, until thick and smooth (about 5-7 minutes).
Set the cream aside to cool completely.
Beat the butter until pale. Add the cooled cream by the spoonful. When the cream becomes smooth, distribute it evenly over the base layer.
Roll up the karpatka roll using the parchment. Wrap in parchment and set aside for 4 hours. Trim both ends before serving.