Bake for about 24 to 28 minutes until it’s puffed and evenly golden brown across the top. Remove from the oven and cool for 10 minutes in the pans.
Then remove from the pans and cool completely on a wire rack. Repeat the process if using only one springform.
HOW TO MAKE CRÈME MOUSSELINE (TO FINISH THE CUSTARD FILLING)
Note: Make sure your butter and pastry cream are about the same temperature before starting. You can even use a digital thermometer to check. They should both be at room temperature (around 70 to 75°F).
In the bowl of a stand mixer fitted with the whisk attachment, beat together soft room temperature butter and sugar until pale and fluffy.
Beat the crème pâtissière in its own bowl just to loosen it up and smooth out any lumps. Then, with the mixer running on medium-low speed, gradually add the crème pâtissière to the butter mixture a couple of spoonfuls at a time.
Keep mixing in the pastry cream a little at a time until it’s all incorporated. Continue beating until the mixture is light and fluffy, about 5 minutes.
HOW TO ASSEMBLE THE KARPATKA
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