Karpatka – Polish cream pie for your dessert.
Karpatka is a traditional Polish dessert that has been enjoyed for generations. This delicious pastry is made of layers of light and puffed dough, filled with pastry cream and covered with a generous layer of powdered sugar. A sweet loved by many, the popularity of karpatka is only increasing.
Component :
For the Choux Pastry:
- 200 grams flour
- 4 eggs
- 13 cl milk
- 12 cl water
- 100 grams butter
- Salt
For Cream:
- 75 cl milk
- 160 g sugar
- 75 grams cornstarch
- 3 eggs
- 1 sachet of vanilla sugar
- 200 grams butter
Preparation :
Preparation of choux pastry:
First of all preheat your oven at 180°C.
After this, mix water and milk in a vessel and heat it on medium flame.
Add butter in pieces with 2 pinches of salt and leave to heat till the butter melts well and the mixture comes to a boil.
Take the pan off the heat then add the flour, mix with the marise until a paste is formed and put your pan back on medium heat.
Mix for 30 seconds until the dough pulls away from the sides of the pan.
Pour your dough into a bowl and let it cool at room temperature for 5 to 10 minutes.
Add eggs – 1 to 1 – Beat with a whisk after each addition to obtain a homogeneous batter.
Line a cake tin with parchment paper and spread half your dough in an even layer, put in the oven to cook for 20 minutes.
Unroll your first dough, set it aside and spread the rest of the dough in an even layer on parchment paper and pop it in the oven for 20 minutes.
At the end of cooking, unfold the second dough and keep both the cooked doughs aside.
Preparation of Cream:
First pour the milk into a saucepan, add vanilla sugar and bring to a boil.
Then beat the egg whites with sugar in a bowl with the help of a beater.
Then add cornstarch and continue whisking to get a uniform mixture.
Pour 1/3 of your milk into the bowl while stirring constantly, then pour the contents of the bowl into a saucepan and return to medium heat.
Continue whisking constantly until the first bubbles appear, remove the pan from the heat, cover the surface with cling film to avoid exposure to air, and then leave to cool at room temperature for 30 minutes.
Meanwhile, in another bowl, beat butter with a whisk until creamy.
After 30 minutes, whip your cream again, adding butter – whipping after each addition of butter.
Assembling the Cake:
Place your first dough in a springform pan, spread your cream on top and then place your second dough on top.
Then put your mold in the fridge for at least 4 hours.
Finally unwrap your cake, sprinkle with icing sugar, cut and serve, bon appetit everyone.
