From the MolalaCook kitchen · 烘焙手記
Polish Cream Puff Cake
Light choux-style cake filled with smooth custard cream — crisp, airy and best served chilled.
Watch the video
Active prep30 min
Rest & chill1 hr
Bake35–40 min
Makes1 cake
DifficultyIntermediate
Method 做法
01
Preparing the Cake Batter
In a saucepan, combine 40g of unsalted butter, 40g of water, 60ml of milk, a pinch of salt, and 8g of sugar.
02
Incorporating the Eggs
Crack 2 room temperature eggs (100-110g each) into a mixing bowl.
03
Piping the Cream Puffs
Fill a piping bag with the cake batter.
04
Making the Custard Filling
In a saucepan, whisk together 2 egg yolks, 25g of sugar, 6g of corn starch, 5g of cake flour, and 170ml of milk.
05
Whipping the Cream
In a separate bowl, whip 70ml of whipping cream until it forms distinct patterns.
06
Assembling the Cream Puffs
Place another cream puff layer on top, forming a tower.
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Tools used in this recipe
Watch & bake along
Follow along as MolalaCook makes Polish Cream Puff Cake step by step.
Bake · Share · Smile✦Baker’s notes · 烘焙提示+
Read the full method before starting and measure everything first. Oven performance varies, so use the visual doneness cues as well as the stated time.
▣Storage · 保存方法+
Cool completely, cover and refrigerate. Bring to the recommended serving temperature before enjoying.
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