By Ye Jin
Karpatka eclair tart
9 steps
Prep:1h 10min
Karpatka is a traditional Polish cream pie filled with vanilla milk pudding or custard. It is sometimes composed of two different types of pastry; the base layer could be made of choux pastry or shortcrust pastry and can be thinly covered with marmalade and thick cream, then topped with a sheet of choux pastry.
Updated at: Thu, 17 Aug 2023 06:04:51 GMT
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Ingredients
12 servings
For the dough
For the cream
For upper surface
Instructions
Step 1
For the dough, bring water, butter and salt to a boil in a small saucepan over medium heat. Add the flour to the mixture, stirring, cook the dough until the excess water and lumps are gone.
CooktopHeatStep 2
This process may take 3-5 minutes. Transfer the dough to another bowl to cool.
Step 3
Mix the baking powder and the eggs one by one into the warm dough. Spread half of the dough in a springform mold lined with greaseproof paper and do not flatten it too much.
Step 4
Bake in the oven at 165 degrees for 30 minutes until golden brown. Remove the cooked dough from the mold and cool at room temperature. Repeat the same process for the remaining half.
Step 5
For the cream, mix all the ingredients except the butter and take it to the stove. Whisk constantly on medium heat until it reaches a pudding consistency.
Step 6
Remove the thickened cream from the stove and cool it by laying a cling film on it so that it does not crust.
Step 7
Beat the soft butter at room temperature, add the cream little by little to make it homogeneous and smooth.
Step 8
Put one of the cooked dough on the bottom of the mold, close the mold, pour the cream so that it covers the dough, flatten it and finally, press the other dough lightly and cover it.
Step 9
Let your cake rest in the refrigerator for at least 3 hours until the cream hardens. Take the cake out of the mold and serve by sprinkling powdered sugar on top. Bon appetit.
