Carpathian Cake from Choux Pastry
Light and creamy dessert made of airy choux pastry layers and rich custard cream. Classic and delicious Polish treat.
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
Batter
150 grams
Wheat flour
100 milliliters
Milk
100 milliliters
Water
80 grams
Butter
4
Chicken eggs
0.5 teaspoon
Salt
Cream
600 milliliters
Milk
200 grams
Butter
150 grams
Sugar
60 grams
Cornstarch
2
Chicken eggs
1 tablespoon
Vanilla sugar
Decorating
5 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you might need more or less flour than stated. Focus on the desired dough consistency, not the exact amount. Learn about flour and its properties to avoid mistakes!
Preparation
Step 1
Take the butter for the cream out of the fridge in advance – it should be at room temperature. Use high-quality flour. The number of eggs needed may vary. Start with the dough. You can also prepare the cream (step 7) beforehand.
Step 2
In a saucepan, combine water, milk, butter, and salt. Heat over slightly below medium until just boiling – don't let milk foam form.
Step 3
While stirring vigorously, add all the flour at once. Keep mixing until the dough is smooth and forms a ball, pulling away from the pan sides. Transfer to a bowl and cool slightly.
Step 4
Beat the dough with a mixer, adding eggs one at a time. The dough should be soft, smooth, and fall off the whisk in a ribbon. Egg quantity depends on size and flour – adjust for consistency.
Step 5
Spread half the dough into a greased and parchment-lined baking pan (Ø 9 inches / 22 cm). Smooth the top. Bake in a preheated oven at 390°F (200°C) for 20 minutes, then reduce to 320°F (160°C) and bake another 10–15 minutes.
Step 6
Remove the crust and bake the second one. Make it more uneven for texture. Let both layers cool completely. Alternatively, bake as one large crust and cut in half.
Step 7
Prepare the custard cream.
Step 8
In a saucepan, heat 400 ml (1 2/3 cups) milk, but don't boil.
Step 9
In a bowl, mix eggs, sugar, and vanilla sugar.
Step 10
Dissolve starch in the remaining milk. You can use potato starch or flour if needed (reduce quantity by 1/3).
Step 11
Pour the starch mix into the eggs, mix well, and slowly add the hot milk while stirring constantly.
Step 12
Return to the saucepan. Cook over low heat, stirring, until it thickens and just begins to boil.
Step 13
Cover the cream with plastic wrap touching the surface. Let it cool completely.
Step 14
Add softened butter to the cooled custard and beat until fluffy. Important: Butter and cream must be the same (room or slightly cool) temperature or the cream will separate.
Step 15
Place the first crust in a cake ring. Spread the cream evenly on top.
Step 16
Place the second crust on top and press lightly. Chill in the fridge for 2–3 hours or overnight.
Step 17
Remove the ring. Dust with powdered sugar or decorate as desired. Serve and enjoy!