Description
Polish cream puffs cake Karpatka weaves delicate layers of choux pastry with silky custard cream, creating a heavenly dessert reminiscent of mountain landscapes. Pastry chefs and home bakers will discover pure delight in this elegant Polish culinary treasure.
Ingredients
Scale
Cake Ingredients:
- 1 cup (240 ml) all-purpose flour
- 2 eggs
- 1/2 cup (113 g) butter
- 1/2 cup (120 ml) water
- 1 tablespoon sugar
- 1/4 teaspoon salt
Custard Ingredients:
- 1 cup (240 ml) milk
- 1/2 cup (100 g) sugar
- 3 tablespoons cornstarch
- 1 tablespoon (14 g) butter
- 1 teaspoon vanilla extract
Garnish Ingredients:
(none specified in original recipe)
Instructions
- Craft a smooth, elastic dough by melting butter in water over medium heat, then incorporating flour until fully combined. Allow mixture to cool slightly.
- Vigorously integrate beaten eggs into the dough, creating a uniform, glossy texture.
- Spread the prepared dough evenly onto a parchment-lined baking tray, ensuring consistent thickness and smooth surface.
- Bake at 350°F for approximately 20 minutes, watching for a delicate golden hue that indicates perfect doneness.
- Simultaneously prepare the custard by whisking milk, sugar, cornstarch, and salt in a saucepan over medium heat, stirring continuously until the mixture thickens and becomes silky.
- Remove custard from heat, then fold in vanilla extract and butter, blending until achieving a luxurious, creamy consistency.
- Once pastry layers have completely cooled, carefully divide the sheet into two equal sections.
- Generously spread the prepared custard across the bottom layer, ensuring an even, smooth surface.
- Gently position the second pastry layer atop the custard, creating a delicate sandwich.
- Refrigerate the assembled dessert for 3-4 hours, allowing the custard to set and flavors to meld.
- Before serving, dust the top with a delicate layer of powdered sugar for an elegant finish.
- Slice and present chilled for optimal taste and texture.
Notes
- Chilling the custard before spreading helps prevent sogginess and ensures a clean, structured layer.
- For a gluten-free version, substitute regular flour with almond or coconut flour in the pastry base.
- Use room temperature eggs to create a smoother, more consistent pastry dough that rises evenly.
- Add a sprinkle of ground cinnamon or lemon zest to the custard for an extra flavor dimension.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg