This Karpatka recipe is an amazing Polish Carpathian mountain cream cake that consists of two layers of choux pastry and delicious pastry cream in between. Dusted with powdered sugar, the choux pastry that puffs up unevenly in the oven represents the Carpathian mountains. It’s so delicious and decadent, with just the perfect sweetness.
Ingredients
For the dough
75 ml whole milk
75 ml water
75 g unsalted butter
1 tablespoon sugar
1 teaspoon salt
½ teaspoon vanilla extract
100 g all-purpose flour sifted
170 g 3 large eggs at room temperature, the eggs should be weighed without shells
For the cream
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600 ml whole milk
160 g granulated sugar
½ teaspoon salt
50 g cornstarch sifted
1 teaspoon vanilla extract
4 egg yolks of large eggs at room temperature
200 g unsalted butter at room temperature
15 g granulated sugar to beat with the butter
Powdered sugar for decoration
Instructions
