Karpatka | Polish Cream Puff Cake | Traditional Polish Dessert

Put 2 egg yolks into a large bowl

Add 35g sugar to the egg yolk

Whisk them well until thick and pale yellow

Whisk in the cornstarch until well combined

Add milk and 35g sugar and salt to a saucepan over medium low heat, bring to a gentle simmer

When bubbles appear around the edge of the saucepan, remove from heat

Gradually add approx ½ of the hot milk into the egg yolk mixture, whisking vigorously to temper the eggs

Then pour the egg yolk mixture into the pot

Add in the vanilla paste/extract, and return the pot to heat

Cook over low heat, whisking consistently until the mixture is thickened, becomes pudding-like in consistency

Remove from heat, and transfer the custard to a large and shallow dish

Cover with plastic wrap directly on top, and cool it to room temperature

Once the custard is cooled, cream together the butter (120g) and sugar (20g) together until pale and fluffy

Add the custard in few additions, beat until light and fluffy

Crack 3 eggs into a bowl, and whisk to combine, and set aside

Add water, butter and sugar to a saucepan

Cook over medium heat

Once butter is melted, remove from heat

Mix until no dry flour is left

Bring back over low heat

Cook until the bottom of the saucepan is covered with white residue

Remove from the heat, transfer the dough to a large bowl

Spread it around the bowl, cool down slightly until not too hot but still warm

Whisk in the egg mixture in few addition, whisk until fully incorporated

You might not be able to use up all 3 eggs, it depends on the final consistency of the dough

Divide the dough between 2 lined 6" pan, with removable bottom

Spread it unevenly, rough and wavy

Bake at preheated oven, 193c (380F) for 25-28min, or until golden brown

Once baked, remove from the pans and let it cool down completely

Line a 6" cake ring with acetate strip, place it on a serving plate

Place a piece of the choux pastry inside the cake ring

Place all cream on top and spread it evenly

Place the other choux pastry on top

It's better to refrigerate the cake for at least 4 hours until the cream has set

I opted to freeze my Karpatka cake to speed up the chilling process during filming

Equipment Needed

Allergens