Polish Carpathian Cream Cake
A delightful Polish dessert with creamy custard and light pastry.
Ingredients
Crème Mousseline:
- 5 large egg yolks
- 2/3 cup granulated white sugar divided into 1/3 cup + 1/3 cup
- 7 tablespoons potato starch
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons vanilla bean paste or more vanilla extract
- 200 grams unsalted butter about 14 tablespoons + 1 teaspoon
- 2 tablespoons granulated white sugar
Choux Pastry:
- 3/4 cup water
- 6 tablespoons unsalted butter
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 large egg yolk
Other:
- Butter for greasing the pans
- Powdered sugar for dusting on top
Instructions
Start the Crème Mousseline:
- - In a medium bowl, beat egg yolks and 1/3 cup sugar until thick and pale yellow. Mix in potato starch.
- - In a saucepan, heat milk, 1/3 cup sugar, and salt until simmering. Gradually whisk hot milk into the egg yolk mixture.
- - Cook the custard on low heat until thickened. Add vanilla extract and vanilla bean paste. Cool with plastic wrap on top.
For the Choux Pastry:
- - Preheat the oven to 380°F. Grease and line 2 springform pans.
- - In a saucepan, melt water, butter, and salt. Stir in flour until a ball forms. Let cool slightly.
- - Beat in eggs and egg yolk until smooth. Divide the dough between the pans, creating divots and peaks.
- - Bake for 25-28 minutes until golden. Cool in pans, then on a wire rack.
- Finish the Crème Mousseline:
- - Cream butter and 2 tablespoons sugar until fluffy. Gradually beat in the custard until light and fluffy.
To Assemble:
- - Place one choux cake back in a pan. Spread custard on top and place the other cake on top.
- - Refrigerate for 1 hour, then dust with powdered sugar before serving.
Notes
For a decorative touch, create peaks and divots on the choux cakes before baking to resemble the Carpathian Mountains.