Karpatka pie

Right, I should probably have called this pie Paris- Carpathian Lass, or Karpatka-Brest. The story goes like this: I quickly saved a few recipes for Karpatka (Polish pie) and Paris Brest (French pie) to the same text file, with a though, that I will sort it out later. Later of course came about 2 years too late, when I could neither remember, nor trace back where and what came from; nor to which recipe the random parts of the text belonged. I still wanted to try it though, so I mixed what seemed to be a logical part of each recipe. In the end, after trial and error, there was one version of pastry and 2 versions of cream that were nice. I make the first version of cream most of the time, but some people who tasted it, preferred the second one.

Need:
Pastry:
250 ml of water (can be half water, half milk)
50 g butter
50g sugar
200 g flour
1 tea spoon baking powder
5 large eggs

Cream I:
1 l of milk
3 egg yolks
150 g sugar
1 cup of starch
1 satchel of vanilla sugar
150g butter
400 ml whipped cream

Cream II:
300 g curd cream, without any flavors
100 ml of condensed milk
100 g of butter
1 satchel of vanilla sugar

Pie part:
Boil 250 ml of water, melt butter and sugar in it. Fetch a whisk. Quickly pour all flour into boiling water and whisk like hell! The pastry thing in the pan should turn into one consistency without lumps. Boil it for about 2-3 minutes, stirring with a wooden spoon, then take of the fire and cool off till it is hand warm. It is important to cool it off properly, because if you are not patient enough and start adding eggs too soon, they will basically cook in the pastry and the pie won't fluff out in the oven. So.... WAIT!

Turn oven on for 220C. Start adding eggs to the pastry, one by one (so the pastry can absorb them) and mix well. Now you can either split pastry into two separate sheets, or bake it at once, but then the layer on the oven plate should be a bit thicker. Put it in the preheated oven when it reaches max heat, bake for about 30-40 min. Can turn heat a bit down in the last 10 min.

Take it out, cool off. If it was one sheet approach, cut it in half (aka layers). Add cream in between, sprinkle with the sugar powder on top, or glaze with chocolate/white icing.

Cream I:

Beat egg yolks with sugar.
Slowly bring 800 ml of milk to boil, stirring occasionally as it is inclined to burn at the bottom. Add butter, melt it, add vanilla sugar. Whisk remaining 200 ml of cold milk with starch, add it to the boiling milk, mix it well until it boils again. Add eggs, mix well, boil it for another 2-3 min on slow fire.

Beat cold whipped cream. When the boiled cream cools off a bit, mix it with the cream, gradually.

From this amount there is a lot of cream, proportions can be a bit adjusted according to the own preferences. It is also very good cream for other sorts of pies.

Cream II:
Beat the room temperature butter, until white and fluffy with the mixer (about 10 min). Add condensed milk, beat some more. Add curd, mix it well in (if curd is very wet, get a tea towel and let the water dribble out a bit).
After combined with the pie part, this version has to stay in a fridge to stiffen a bit.