Introduction
Karpatka z groszkiem ptysiowym is a delightful Polish dessert that combines the lightness of choux pastry with a creamy filling. This unique cake offers a perfect balance of textures and flavors, making it a popular choice for special occasions and family gatherings. In this article, we will explore the ingredients needed, preparation time, cooking time, and the yield for this exquisite treat.
Detailed Ingredients with measures
For the choux pastry:
– Water: 250 ml
– Butter: 100 g
– All-purpose flour: 150 g
– Eggs: 4
– Salt: a pinch
For the cream filling:
– Milk: 500 ml
– Sugar: 150 g
– Cornstarch: 50 g
– Vanilla extract: 1 tsp
– Butter: 100 g
– Whipped cream: 200 ml
For the topping:
– Powdered sugar: for sprinkling
Prep Time
The preparation time for Karpatka z groszkiem ptysiowym is approximately 30 minutes. This includes the time needed to prepare the choux pastry and the cream filling.
Cook Time, Total Time, Yield
The cooking time for the choux pastry is around 25 minutes. Therefore, the total time needed to make this delicious cake is about 55 minutes. This recipe yields approximately 10 servings, perfect for sharing with friends and family at any gathering.
Detailed Directions and Instructions
Prepare the Choux Pastry
To start, preheat your oven to 200°C (390°F). In a pot, bring 250 ml of water to a boil along with 100 g of butter and a pinch of salt. Once boiling, remove it from heat and add 150 g of flour all at once, stirring vigorously until a smooth dough forms.
Incorporate Eggs
Allow the dough to cool slightly before adding 4 eggs one by one, mixing well after each addition to achieve a smooth consistency.
Pipe the Dough
Transfer the dough to a piping bag fitted with a round tip. On a baking tray lined with parchment paper, pipe the dough into two equal rectangles, each about 30×20 cm in size.
Bake the Pastry
Bake the rectangles in the preheated oven for about 25-30 minutes until they are golden and puffed up. Do not open the oven door during the first 20 minutes of baking.
Prepare the Cream Filling
In a bowl, whisk together 500 ml of milk and 2 eggs. In another bowl, combine 120 g of sugar, 40 g of flour, and a pinch of salt. Gradually mix the hot milk into the sugar mixture, then return it to the pot and cook over low heat, stirring continuously until the cream thickens.
Add Butter and Flavor
Remove the cream from heat and add 100 g of softened butter and a teaspoon of vanilla extract. Stir until fully combined and smooth.
Assemble the Cake
Once the choux pastry has cooled, cut each rectangle in half horizontally. Spread the cream filling generously over one half and top with the second half. Repeat with the remaining rectangles.
Notes
Serving Suggestion
Karpatka is best served chilled, allowing the flavors to meld together.
Storage Instructions
Store the assembled cake in the refrigerator for up to three days, ensuring it’s covered to keep it fresh.
Customization Tips
Feel free to add fruit or chocolate pieces to the cream filling for added flavor and texture.
Baking Tips
Do not open the oven door during the baking time to prevent the pastries from collapsing.
Ingredient Substitutions
You can substitute butter with margarine or a plant-based alternative for a dairy-free version.
