Place the first layer (the one that is less puffed up) inside. Press slightly to make it flatter.
Place all cream on top and even it out.
Cover with the top layer and press a little bit to attach it. Then, refrigerate for 2-3 hours or until the cream has set. Remove from the ring, peal the parchment paper if used, dust with powdered sugar, and serve.
INGREDIENTS AND SUBSTITUTES
Flour – I use all-purpose flour but you can use pastry flour if you like to make this cream puff cake.
Cornstarch – Cornstarch has no aftertaste and it doesn’t affect the texture or the color of the cream. However, some people prefer to use a blend of flour and starch, while others replace it with potato starch.
Eggs – We need three whole eggs at room temperature to make choux pastry for Polish Carpathian cake and 4 egg yolks to make the cream. If you don’t know where to use egg whites, check my Meringue cookies recipe.
Milk and water – For the choux pastry, we need whole milk and water. However, you can use only water if you like. As for the pastry cream, we need whole milk which you can’t replace with anything else.
Vanilla extract and salt – I add these to the pastry and cream to make the flavors more interesting.
Butter – We need unsalted butter for the dough as well as for the cream. Although the temperature of the butter for the dough doesn’t really matter because you’re going to melt it together with the milk and water, the cream calls for room temperature butter.
Sugar – I use granulated sugar for the dough and cream and powdered sugar to decorate the cake
