This Karpatka recipe is an amazing Polish Carpathian mountain cream cake that consists of two layers of choux pastry and delicious pastry cream in between. Dusted with powdered sugar, the choux pastry that puffs up unevenly in the oven represents the Carpathian mountains. It’s so delicious and decadent, with just the perfect sweetness.
Ingredients
For the dough
- 75 ml whole milk
- 75 ml water
- 75 g unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon vanilla extract
- 100 g all-purpose flour sifted
- 170 g 3 large eggs at room temperature, the eggs should be weighed without shells
For the cream
- 600 ml whole milk
- 160 g granulated sugar
- ½ teaspoon salt
- 50 g cornstarch sifted
- 1 teaspoon vanilla extract
- 4 egg yolks of large eggs at room temperature
- 200 g unsalted butter at room temperature
- 15 g granulated sugar to beat with the butter
- Powdered sugar for decoration
Instructions
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