karpatka

A slice of creamy Karpatka for dessert is one of the greatest gifts you can give to yourself.

It&#x27;s made of two choux pastry layers, hiding some velvety vanilla &amp; custard cream between them. Yum.

Karpatka: Carpathian Cake with Custard Cream

(250 ml) milk

(113 g) butter

(150 g) all-purpose flour

eggs (medium)

(750 ml) milk

tbsp (130 g) fine/caster sugar

vanilla

tbsp (40 g) potato starch / potato flour

2-2.5 tbsp (20 g) all-purpose flour

(340-350 g) butter, at room temp

tbsp (25 g) caster sugar

sugar

Place milk and butter in a saucepan. Heat...

Place milk and butter in a saucepan. Heat on a ‘medium-low’, letting the butter melt into the milk. 

Bring the mixture to a boil. Add in...

Bring the mixture to a boil. Add in 1 cup of flour and reduce the heat. 

Whisk together for a while until a thick,...

Whisk together for a while until a thick, lump-free mass forms. It should come off the sides of the pot relatively easily. Remove from the stove and leave to cool down.

Once completely cooled, beat in the eggs -...

Once completely cooled, beat in the eggs - one by one, mixing as you go. The dough should become smooth, a bit sticky and lump-free.  Divide the dough into two.

Grab a large rectangular cake tin (ideally 9...

Grab a large rectangular cake tin (ideally 9 by 13 in / 23 by 33 cm). Grease it generously with butter and sprinkle with flour. 

Spread one part of the dough on a...

Spread one part of the dough on a cake tin and even out the surface with a butter knife or spatula. If the dough is sticky - don’t worry, that’s a good thing.

Bake at 390°F (200ºC) for 25-30 minutes, until...

Bake at 390°F (200ºC) for 25-30 minutes, until the cake turns lightly golden. Do not open the oven while it bakes! 

Remove to cool and repeat with another portion...

Remove to cool and repeat with another portion of the dough. Leave to cool.

Boil two cups of milk (0.5 litre) together...

Boil two cups of milk (0.5 litre) together with fine sugar and a packet of vanilla sugar. 

Grab the remaining cup of cold milk (250...

Grab the remaining cup of cold milk (250 ml) and add an egg, 4 yolks, potato starch and regular all-purpose flour. 

Bring to boil and continue cooking for 3...

Bring to boil and continue cooking for 3 to 5 minutes - whisking continuously, until a lump-free custard forms. Once you’re happy with the texture, take it off the heat. Cover with cling film and leave to cool completely.

Place 3 sticks (340-350 g) of butter and...

Place 3 sticks (340-350 g) of butter and two tablespoons of caster sugar in the bowl of your mixer. Blend together to form a light & fluffy butter mass. Gradually start adding custard, a few spoonfuls at a time, blending continuously. 

Place one layer of baked choux pastry onto...

Place one layer of baked choux pastry onto a serving plate. Alternatively, keep it in the cake tin that we have used for baking.

Spread the custard cream on top, even out...

Spread the custard cream on top, even out the surface with a spatula or a butter knife. Cover with another layer of baked choux pastry. 

Chill in the fridge for a few hours...

Chill in the fridge for a few hours before serving, giving the cream some time to settle.

Before serving, sprinkle generously with icing sugar.

Cut into portions with a super-sharp knife.

When I first saw this Polish Cake I fell in love with it from the very beginning. All choux pastry lovers would feel the same when they will see that this cake is actually a giant cream puff, or éclair. Two layers of choux pastry that are filled with a generous amount of vanilla cream. It’s simply a decadent and irresistible dessert that all will adore and ask for more.

Eclair Cake - Karpatka - Polish Carpathian Mountain Cream Cake

(95 grams) bread flour

(80 milliliters) milk

(80 milliliters) water

tsp (10 grams) sugar

tsp (2 grams) salt

oz (60 grams) unsalted butter

eggs

(500 milliliters) milk

(135 grams) sugar

(30 grams) cornstarch

tbsp (10 grams) flour

tsp (10 grams) vanilla extract

(170 grams) butter (, room temperature)

First prepare the vanilla pastry cream to have time to cool. Place milk in a medium saucepan and bring to a boil.

Meanwhile whisk the eggs with sugar until well combined. Add flour and cornstarch and mix to combine.

Gradually add milk into the egg mixture and return to heat. Cook stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

Prepare choux pastry layers. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

Transfer batter to a large bowl and allow to cool slightly.

Meanwhile preheat the oven to 375 F (190C). Grease two 8 inch (20cm) pans and line with parchment paper.

Add the eggs one at a time, carefully incorporating each into the batter, using a wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape.

Divide choux pastry evenly and spread on the bottom of the pans.

Bake for 25-30 minutes until nicely puffed and golden brown.

Let cool.

Prepare the vanilla filling. Place butter into a large bowl and mix until creamy. Gradually add spoons of pastry cream and mix to incorporate. Add another spoon only when the other spon is fully incorporated. Repeat until all the pastry cream is fully incorporated.

Assembly. Add a bit of vanilla cream on a serving platter. Add the first layer of choux pastry. Place a ring and line with an acetate sheet for easier removal. Add vanilla cream on top of the pastry layer. Fill the gaps from the second layer of pastry and place on top of the vanilla cream. Cover and refrigerate for 4-6 hours or better overnight.

Before serving, dust with powdered sugar. Serve as is or with a berry coulis or chocolate sauce. Enjoy!

https://www.youtube.com/watch?v=D234ueXX1zU

All choux pastry lovers will fall in love with this Karpatka dessert (Polish Carpathian Mountain Cream Cake_, when they will see that this cake is actually a giant cream puff, or eclair. This Eclair Cake consists of two layers of choux pastry that are filled with a generous amount of vanilla cream. It’s simply a decadent and irresistible dessert that everybody  will adore and ask for more. 

#eclaircake  #karpatka #creampuffcake #vanillaeclaircake

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/eclair-cake-karpatka-polish-carpathian-mountain-cream-cake


Eclair Cake - Karpatka
Ingredients

Choux pastry layers
¾ cup (95g) bread flour
⅓ cup (80ml) milk
⅓ cup (80ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
2 oz (60g) unsalted butter
3 eggs

Vanilla Filling
2 cups (500 ml) milk
⅔ cup (135g) sugar
¼ cup (30g) cornstarch
1 tbsp (10g) flour
2 eggs
2 tsp (10g) vanilla extract
3/4 cup (170g) butter, room temperature

For Decorating
Powdered sugar

Background music: 
Follow me:
FACEBOOK: https://www.facebook.com/homecookingadventure
INSTAGRAM: http://instagram.com/homecookingadventure
PINTEREST: http://www.pinterest.com/homecookingadv/
WEBSITE:http://www.homecookingadventure.com/

This mountain-shaped cake with a layer of custard in between is popular all over Poland. Named after the Carpathian mountains, it&#x27;s a must-have Polish dessert!

Polish Carpathian Cake Karpatka Recipe

butter

all-purpose flour

water

tsps of potato starch (flour)

vanilla extract

milk

powdered sugar

cocoa

In a pot, melt the butter/margarine with water.

Bring to boil, then reduce the heat.

Start adding the flour, gradually, 1 tbsp at...

Start adding the flour, gradually, 1 tbsp at a time, stirring all the time.

Cool down.

When the mixture is cold, mix it with...

When the mixture is cold, mix it with eggs until you get the smooth dough with no lumps.

Preheat the oven to 392°F (200°C).

Line 2 baking sheets (14''x17'') with parchment paper.

Using a spoon, spread the dough onto the...

Using a spoon, spread the dough onto the parchment paper. It doesn't have to be smooth. Make it look like a rugged mountain.

Bake for about 30 minutes, one baking pan...

Bake for about 30 minutes, one baking pan at a time.

Pour 2 cups of milk into the pot.

Add egg yolks, sugar, and whip it together...

Add egg yolks, sugar, and whip it together until you will get a smooth, yellow color.

Pour 1 cup of milk into the small...

Add flour, potato flour, and vanilla extract. Mix...

Add flour, potato flour, and vanilla extract. Mix until dissolved.

Place a pot on the stove, cook slowly,...

Place a pot on the stove, cook slowly, stirring all the time.

When it nearly boils, add milk with flour...

When it nearly boils, add milk with flour and stir until you will get the consistency of pudding.

When the pudding is cold, blend it with...

When the pudding is cold, blend it with butter until you get the smooth and creamy custard.

Top 3 karpatka recipes from across the web

The most viewed karpatka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Karpatka: Carpathian Cake with Cust...

Eclair Cake - Karpatka - Polish Car...