Polish Choux Pastry Cake

Polish Choux Pastry Cake (Karpatka)

Ingredients

For the Dough:

150g flour (1 ½ cups)

100ml water (½ cup)

100ml milk (½ cup)

80g butter (⅓ cup)

4 eggs

1 teaspoon baking powder

For the Filling (Optional, if making a custard-filled version):

500ml milk (2 cups)

100g sugar (½ cup)

2 egg yolks

3 tablespoons cornstarch

1 teaspoon vanilla extract

100g butter (⅓ cup)

Instructions

1. Prepare the Dough:

In a saucepan, combine water, milk, and butter. Heat over medium heat until the butter melts and the mixture starts to boil.

Reduce heat to low and quickly stir in the flour. Keep stirring until the dough forms a ball and pulls away from the sides of the pan.

Remove from heat and let it cool slightly.

2. Incorporate the Eggs:

Add eggs one at a time, beating well after each addition. The dough should be smooth and glossy.

Mix in the baking powder.

3. Bake the Cake:

Preheat your oven to 200°C (400°F).

Grease a baking dish (9x13 inch) or line it with parchment paper. Spread the dough evenly.

Bake for 25-30 minutes, until golden and puffy. Let it cool.

4. Optional Custard Filling:

Heat milk and sugar in a saucepan. In a bowl, whisk egg yolks, cornstarch, and vanilla extract.

Gradually add hot milk to the egg mixture, stirring constantly. Return the mixture to the stove and cook until thickened.

Remove from heat and mix in butter until smooth. Let it cool.

5. Assemble the Cake (if using filling):

Cut the baked pastry in half. Spread the custard filling over one layer and top with the second layer.

Dust with powdered sugar and serve.