Karpatka - Eclair cake

Updated at: Mon, 10 Jun 2024 06:34:50 GMT

Step 1

Heat the milk over medium-high heat and bring it to a simmer, almost to a boil.

Step 2

While the milk is being heated, place the sugar, yolks, cornstarch, vanilla bean paste or extract, and salt in a bowl. Whisk until you have a thick, smooth mix. Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).

Step 3

*Tempering egg mix* As soon as the milk starts to simmer / bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

Step 4

Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1-2 minutes depending on the heat of your stove and the size of your saucepan.

Step 5

While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Lower the heat and whisk constantly for about 30 – 60 seconds after the first bubbles break the surface.

Step 6

Remove from the heat

Step 7

*Cooling down cream* Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.

Step 8

Let the custard cool down to room temperature

Step 9

Beat softened butter with a mixer until fluffy. Keep mixer beating the mass and gradually add with a tablespoon the cooled custard mass.

Step 10

In a medium saucepan, combine water, milk, butter, salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

Step 11

One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.

Step 12

Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until the dough is smooth.

Step 13

Pipe or spread half of the dough in the Springform Cake Pans 25 cm lined with a baking sheet

Step 14

Bake at 200˚C for 25-30 minutes until golden brown. Transfer to a wire rack to cool

Step 15

Repeat 2 previous step for the remaining part of the dough

Step 16

Use the same form, where you baked crusts. Put the first crust on the bottom of the form, spread all the cream over it in one layer, cover it with the second crust on top, and press it lightly. Sprinkle sugar powder (like snow on Carpathian mountains)

Step 17

Leave cake in the refrigerator night or about 5-6 hours

Step 18

Pastry cream can be made a day ahead which is perfect for holiday entertaining.

Step 19

I like adding eggs yolks to the cream - its become more reach and smooth, but you always can substitute yolks with eggs assuming 2 yolks = 1 egg

Step 20

Sugar - you need to use white sugar, but you can reduce or add amount to ger more or less sweeter cream according to your taste

Step 21

Strain the pastry cream - It’s not necessary to strain the creme patisserie unless it’s lumpy. BUT it’s still a good extra measure to make sure the creme patisserie is silky smooth.

Step 22

Baking crusts - I prefer to save time and bake both crusts at once. there are 2 options to do it: (1) I use one Springform baking pan and one adjustable ring. Baking on 2 levels on ventilation option. I would not do this with eclairs but for the cake it's fine. (2) I bake all the dough in big rectangle form and when forming the cake cut the crust into 2 even parts. Of course, do it only if you have the proper form to for the cake at the end.

Step 23

Creme patissiere technique https://www.sweetandsavorybyshinee.com/pastry-cream-creme-patissiere/

Step 24

Eclair dough technique https://www.youtube.com/watch?v=A-t2NUhaPng

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