Cream Puffs Cake (Polish Carpathian Cake) Recipe

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.