6-Inch Polish Cream Puff Cake (Karpatka)
From the MolalaCook kitchen · 烘焙手記
6-Inch Polish Cream Puff Cake (Karpatka)
波蘭喀爾巴阡泡芙蛋糕
Two craggy rounds of choux enclose a thick layer of custard lightened with whipped cream.
▶ Watch the recipe
Before you begin
Chill this 6-inch Karpatka at least four hours before slicing. Both the pastry and custard should be cold before assembly so the whipped filling stays in place.
Method 做法
Cook the choux paste
Gently bring the sugar, salt, butter, milk and water just to the boil. Take off the heat and stir in all the sifted flour. Return to the heat and stir until a thin film forms on the pan. Transfer to a bowl and cool slightly.
See this stage at 0:50 →
Bake two choux rounds
Beat in the egg in small portions. Stop when the paste falls from a spatula in a thick triangle; you may not need all the egg. Pipe in circles into two 6-inch moulds and smooth lightly. Bake at 180°C (356°F) for about 30 minutes and cool.
Cook the custard
Whisk the yolks, 35 g sugar, cornstarch and flour together. Add the milk gradually, then heat gently, stirring until thick. Stir in the butter. Cover the surface directly and chill until completely cold.
See this stage at 2:03 →
Lighten and assemble
Whip the 100 ml cream with 10 g sugar. Loosen the cold custard, then fold in the whipped cream in batches. Put one choux round in a 6-inch mould, spread the filling evenly over it and add the second round. Chill at least four hours, preferably overnight. Unmould and finish with icing sugar.
See this stage at 4:03 →
Watch & bake along
6-Inch Polish Cream Puff Cake (Karpatka)
✦How do I judge how much egg the choux needs?+
Tools for this recipe
TIGERCROWN Non-Stick Springform Cake Pan – Made in Japan
The removable ring makes it easier to release the finished cake. Choose a size that matches your tin.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Éclair & Cream Puff Piping Tips · Round Tip Set
Pipe cream into the opening using a round filling tip.
