Cake Recipes

Cream Puffs Cake (Polish Carpathian Cake) Recipe

Cooking Tree01.5K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Cream puffs Cake (Polish Carpathian Cake).

I made a cake filled with cream by baking a big dough for the choux.
This cake is said to be one of the most popular cakes in Poland.

I made the custard cream by mixing butter and whipped cream with the custard cream after making the dough slightly thin and baking it so that it swells naturally.

Originally, I filled the cream with only custard cream and butter, but I thought it was a bit greasy, so I reduced the butter and mixed whipped cream to make it a little lighter, and it was more delicious~

It is easy to make without special decorations or icing, so I think it tastes good and everyone will like it~
It tastes like you made a big baby choux~

It tastes better if you eat it cold~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cream puffs Cake (Polish Carpathian Cake)

Pin Print

Ingredients

  • 3 Egg yolks
  • 55g Sugar
  • 20g Corn starch
  • 300g Hot milk
  • 5g Vanilla extract
  • 60g Unsalted butter
  • 1g Salt
  • 65g Milk
  • 65g Water
  • 80g Cake flour
  • 3 Eggs (about 140-150g)
  • 70g Unsalted butter
  • 20g Sugar
  • 150g Whipped heavy cream (whipped up 50%)

Instructions

  1. Add sugar to egg yolk and mix, then add cornstarch and mix, pour in hot milk little by little to mix, add vanilla extract and mix.
  2. Transfer to a pot, stir over low heat, and boil until thickened, then cool at room temperature and cool in the refrigerator.
  3. Put unsalted butter, salt, milk, and water in a pot and boil it until the butter is melted. Remove from the heat and sieve the soft flour and mix.
  4. Put the pot on low heat and fry over low heat until the dough is shiny and a thin film forms on the bottom of the pot.
  5. Transfer to another bowl, cool slightly, and add eggs in 3 batches and mix.
  6. Pan the dough in a mold, bake in an oven preheated to 190 degrees for 25 minutes, and cool.
  7. Whip the unsalted butter softly, add sugar, and mix, then add the cooled custard cream and mix, then add the 50% whipped cream and mix to make the cream.
  8. Lay 1 choux on an 18cm mold, add cream, flatten it, put another choux on it, and harden it in the refrigerator for 3 hours.

Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~♥

Enjoy

Translate recipe

Related recipes

Blueberry Roll Cake Cheesecake Recipe

Brioche Bun Recipe

Fruit Crepe Roll Cake Recipe

Add Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Read More