Karpatka | Polish Cream Puff Cake | Traditional Polish Dessert

Karpatka cake - an amazing Polish dessert that features a choux pastry base, dusted with powdered sugar. The uneven puffing of the pastry mirrors the rugged terrain of the Carpathian Mountains. Each baked choux pastry has its own distinctive pattern, making each cake so unique! What you’ll need: For the crème pâtissière / pastry cream 2 large egg yolk 35g (2 3/4tbsp) Sugar 35g (2 3/4tbsp) Sugar 20g/2tbsp/ Corn Starch 410g/410ml Milk Salt 10g/2tsp Vanilla Paste/extract For the Creme Mouselline / Enriched Pastry Cream *Cooled Pastry Cream (the above) 120g/8tbsp unsalted butter 20g (4 3/4tsp) sugar For the Choux Pastry: 110g (1/2cup)water 50g (3 1/2tbsp) unsalted butter 56g(4tbsp) All purpose flour 3 eggs 10g (3/4tbsp) sugar Note: * You may just use the crème pâtissière as the filling, or may add in the butter for an enriched cream * Also feel free to customise this recipe by reducing the amount of cream for a thinner cake or by making a larger choux pastry for a more traditional size * I always weighing my ingredients using a scale for accuracy, while I have included measurement in cups as well, hope that helps. (slight variation may occur) #karpatkacake #howtomakeacake #creampuff