Karpatka Cake: Another Way to Enjoy Choux

Hi bloggers and food lovers, have a great weekend. Do you like sweet treats? Today I’m sharing a dessert called Karpatka Cake, it’s coux pastry shaped into a cake. This recipe is my entry for Qurator's Hive Top Chef! by @qurator, which has a “pastry” theme this week. I absolutely love pastries. You can use this recipe as an alternative way to enjoy sus or even as inspiration for a birthday cake, it tastes just like ice cream. Okay, let’s get right to it.

Ingredients:

Choux ingredients:

• 70 ml whole milk
• 70 ml water
• 3 tbsp granulated sugar
• 50 grams butter
• 70 grams all-purpose flour
• 3 eggs
• 1 tbsp granulated sugar
• a pinch of salt

Cream ingredients:

• 300 ml milk
• 3 tbsp cornstarch
• 1 tbsp sugar
• 2 egg yolks
• 1 packet vanilla powder
• 150 grams butter

Instructions:

Choux:

• Pour the milk and water into a saucepan

• Add the salted butter and sugar

• Turn on the heat and cook the mixture until it begins to boil

• Stir the milk and butter until well combined

• Reduce the heat, then add the medium-protein all-purpose flour

• Stir until well combined and the dough comes together

• Turn off the heat and let the dough cool in a bowl

• Once cool, crack the eggs and add them to the bowl containing the dough

• Add the eggs one at a time until the dough becomes smooth

• Transfer the dough to a piping bag to easily pipe the choux pastry into the baking pan

• Place the cake batter in a preheated oven

• Bake for 30 minutes at 190°C

• Once the cake has risen and is done, do not remove it immediately; let it cool in the oven until it has cooled down

Cream:

• Place 2 egg yolks in a bowl

• Add sugar and cornstarch to the bowl

• Whisk until well combined and the mixture turns pale

• Heat the milk in a saucepan until it starts to simmer around the edges

• Pour a small amount of hot milk into the egg yolk mixture

• Stir until well combined

• Gradually add the hot milk to the bowl and stir again until well combined

• Once well combined, pour the milk and egg yolk mixture back into the saucepan

• Turn the heat to the lowest setting, then cook the cream and stirring constantly until it boils and thickens like custard

• Transfer to a plate and cover with plastic wrap, making sure no air is trapped underneath

• Set aside and let cool

• Place the butter in a mixing bowl

• Beat the butter until pale, like buttercream

• Add the vanilla powder, then beat again

• Add the previously cooled custard cream mixture

• Mix until well combined and thickened to the consistency of buttercream

• Split the choux cake into 2 layers

• Spread the cream on top of one layer

• Top with the other Choux

• Chill in the chiller for 8 hours

• Serve chilled and dust with powdered sugar

• The Karpatka cake is ready to eat