Karpatka (Polish Carpathian Cream Cake Recipe)

Polish Cakes

By An Edible Mosaic Click For Full Recipe

[{"selector":"#anim-2310fb86-ff8e-4b97-85c5-38cec7daaa62","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c31707f-661b-47c9-bf75-e15328d73581","keyframes":{"transform":["translate3d(-130.76924%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Prep Time: 45 min Crème Mousseline: Egg yolks, sugar, potato starch (or cornstarch), milk, salt, vanilla & unsalted butter Choux Pastry: Water, unsalted butter, salt, flour, eggs & egg yolk Other: Powdered sugar for dusting on top Cook Time: 45 min Ingredients White Scribbled Underline

Don't be intimidated by crème mousseline; it's just pastry cream whipped with butter!

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Step 1

[{"selector":"#anim-e7aeef3f-600c-4665-a915-9bdaa873baaf","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-c22f229a-2f60-4065-bcf8-6f7beff58928","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9253a22c-c6bc-4ead-9454-3ca3fee580c5","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make the pastry cream. See the full recipe for directions. Scribbled Underline Click For Full Recipe

Step 2

[{"selector":"#anim-dc6b0a6c-ba6b-4dcd-b6b5-66cc3f5f9502","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-a3e78500-fb08-447a-8c6d-7d98085e319f","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9a8f400c-fdfb-4b34-88fa-0d13e12aa973","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Once the pastry cream is cooled, whip it with butter to make crème mousseline. Scribbled Underline Click For Full Recipe

Step 3

[{"selector":"#anim-4564265d-3467-4364-b4f5-d3605b793694","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-ac7590cf-da87-4737-a8ec-ecb85fedb83f","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-487fc688-b71a-4ba4-ac1c-050e87ed6a3e","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make the choux pastry cakes. Scribbled Underline Click For Full Recipe

Step 4

[{"selector":"#anim-c8f82083-8835-4eb9-ba13-a85bd70ffdd8","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-58e65c84-04f8-4f31-9c4c-6d2de1e1d6cc","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6a2fd7b0-3595-4f05-85db-029c027a08c7","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Assemble the cake, let it chill, and then dust the top with powdered sugar. Scribbled Underline Click For Full Recipe

Crisp, light, and airy choux pastry cake with decadent vanilla cream filling.

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