Karpatka

Karpatka

This amazingly simple and delicious custard pie is very popular in Poland. Its flour part - it choux dough - for profiteroles, éclairs and shu. The only difference is that it is baked one continuous Korzh.
3 (votes: 3)
Cook time 50 min
Number of servings 8
Difficulty level medium

How to prepare karpatka:

1 Spread the dough can simply spoon, and through a pastry bag with a nozzle shaped - in this case the front of the cake will be more refined. Filling in Karpatka - something in between custard and butter cream. This is delicious.
2 For the dough: 250 ml of water 125 g butter a whisper of salt a pinch of sugar 180 g flour 5 eggs Prepare the dough. Pour water into a saucepan, put salt, sugar and butter cut into pieces. Put on medium heat and cook until the butter has melted. Remove from the heat and interfere flour. Return to the oven and cook, constantly interfering until the dough roll into a ball, and at the bottom of the crust begins to form, about 2-3 minutes.
3 Remove the pan from the heat, we shift the dough into a bowl. One by one add the eggs, stirring after each spatula until homogeneous. If you are using a stationary mixer, stir at the lowest speeds. corollas with a conventional mixer is not suitable. Watch out for consistency - the dough should not be too liquid. To hedge, the last egg is better whip with a fork and add parts. The dough should be smooth and shiny.
4 We shift the dough on the laid parchment baking sheet and flatten into a rectangle about 25 * 40. Send the pan with the dough in a preheated 200 degree oven and bake until tender, about 30-35 minutes.
5 Cream: 500 ml of milk 50 g flour 50 g of potato or corn starch 150 g sugar 1 tablespoon vanilla essence or vanilla sugar (if using vanilla sugar amount usually shortened to 1 tablespoon) 200 g butter at room temperature powdered sugar for sprinkling the top. Prepare the cream. Cast a saucepan with 100 ml of milk. Add the flour and starch, stir thoroughly until smooth. Add the remaining milk, sugar and vanilla. Put on the stove and on medium heat, stirring constantly, cook until thick. Remove from the heat and we shift into a bowl. Cover with cling film surface cream, not to zavetrilsya, and give to cool completely.
6 In the mixer bowl, beat butter until creamy. Often add custard pudding, beating well after each addition.
7 Ready cooled custard cake is cut in half. One half was put on a plate, spread the cream on top. Cover with the second half. Sprinkle with powdered sugar, and send in the refrigerator for 40-60 minutes.
8 Slice and serve.
9 Bon Appetit!

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