Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top helps the rustic pâte à choux resemble the snow-capped Carpathian Mountains in Poland.
EQUIPMENT
2 9-inch Round Springform Pan see Notes
INGREDIENTS
Crème Mousseline:
▢5 large egg yolks
▢⅔ cup granulated white sugar divided into ⅓ cup + ⅓ cup
▢7 tablespoons potato starch
▢2 ½ cups whole milk
▢¼ teaspoon salt
▢2 teaspoons pure vanilla extract
▢2 teaspoons vanilla bean paste or more vanilla extract
▢200 grams unsalted butter at room temperature (this is about 14 tablespoons + 1 teaspoon of butter)
▢2 tablespoons granulated white sugar
Choux Pastry:
▢¾ cup water
▢6 tablespoons unsalted butter
▢⅛ teaspoon salt
▢¾ cup all-purpose flour
▢3 large eggs
▢1 large egg yolk
Other:
▢Butter to grease the pans
▢Powdered sugar for dusting on top
INSTRUCTIONS
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