Rating: 0.00
(0)

Eclair Cake – Karpatka – Polish Carpathian Mountain Cream Cake

When I first saw this Karpatka Eclair Cake – Polish Cream Cake, I fell in love with it from the very beginning. All choux pastry lovers will feel the same when they will see that this cake is actually a giant cream puff or eclair. Two layers of choux pastry that are filled with a generous amount of vanilla cream. It’s simply a decadent and irresistible dessert that all will adore and ask for more.

I love how this cake is actually called – Karpatka, coming from the Carpathian Mountains. As the choux pastry bakes, it puffs and has irregular shapes, and then dusted with powdered sugar it resembles with the snowy picks of the mountains.

You can serve this amazing cake with berry coulis or chocolate sauce for extra flavor and texture. Hope you will try this Karpatka Eclair Cake and enjoy as we sure did!

Eclair Cake - Karpatka - Polish Carpathian Mountain Cream Cake Slice

RELATED POSTS:
Profiterole Cake
Craquelin Cream Puffs
Paris Brest

Eclair Cake - Karpatka - Polish Carpathian Mountain Cream Cake

Eclair Cake - Karpatka - Polish Carpathian Mountain Cream Cake

No ratings yet
When I first saw this Polish Cake I fell in love with it from the very beginning. All choux pastry lovers would feel the same when they will see that this cake is actually a giant cream puff, or éclair. Two layers of choux pastry that are filled with a generous amount of vanilla cream. It’s simply a decadent and irresistible dessert that all will adore and ask for more.
Servings 12 servings
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

Choux Pastry Layers

  • 3/4 cup (95g) bread flour
  • 1/3 cup (80ml) milk
  • 1/3 cup (80ml) water
  • 2 tsp (10g) sugar
  • 1/2 tsp (2g) salt
  • 2 oz (60g) unsalted butter
  • 3 eggs

Vanilla Filling

  • 2 cups (500ml) milk
  • 2/3 cup (135g) sugar
  • 1/4 cup (30g) cornstarch
  • 1 tbsp (10g) flour
  • 2 eggs
  • 2 tsp (10g) vanilla extract
  • 3/4 cup (170g) butter , room temperature

Instructions
 

  • First prepare the vanilla pastry cream to have time to cool. Place milk in a medium saucepan and bring to a boil.
  • Meanwhile whisk the eggs with sugar until well combined. Add flour and cornstarch and mix to combine.
  • Gradually add milk into the egg mixture and return to heat. Cook stirring constantly until it boils and thickens.
  • Remove from heat and add vanilla extract.
  • Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.
  • Prepare choux pastry layers. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
  • Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
  • Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
  • Transfer batter to a large bowl and allow to cool slightly.
  • Meanwhile preheat the oven to 375 F (190C). Grease two 8 inch (20cm) pans and line with parchment paper.
  • Add the eggs one at a time, carefully incorporating each into the batter, using a wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape.
  • Divide choux pastry evenly and spread on the bottom of the pans.
  • Bake for 25-30 minutes until nicely puffed and golden brown.
  • Let cool.
  • Prepare the vanilla filling. Place butter into a large bowl and mix until creamy. Gradually add spoons of pastry cream and mix to incorporate. Add another spoon only when the other spon is fully incorporated. Repeat until all the pastry cream is fully incorporated.
  • Assembly. Add a bit of vanilla cream on a serving platter. Add the first layer of choux pastry. Place a ring and line with an acetate sheet for easier removal. Add vanilla cream on top of the pastry layer. Fill the gaps from the second layer of pastry and place on top of the vanilla cream. Cover and refrigerate for 4-6 hours or better overnight.
  • Before serving, dust with powdered sugar. Serve as is or with a berry coulis or chocolate sauce. Enjoy!

Video

Nutrition

Serving: 1gCalories: 333kcalCarbohydrates: 28.5gProtein: 6gFat: 22.2gSaturated Fat: 13.3gCholesterol: 136mgSugar: 17.5g
Calories: 333kcal
Course: Dessert
Cuisine: Polish
Keyword: eclair cake, karpatka, Polish Carpathian Mountain Cream Cake, Polish Vanila Slice, vanilla cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Susan P Author says:

    Your video’s are mesmerizing. This looks so delicious. I’m going to try it for a brunch this weekend. You always make even the most intricate recipe look easy. Keeping fingers crossed.

  2. Julie Author says:

    Delicious!! I mean what could possibly be wrong with a giant cream puff! My husband and I really like it, this recipe is a keeper. My only complaint is that the cream filling seems to separate once chilled and be a bit grainy. Maybe I didn’t beat the filling enough but it was smooth when I finished making it, then became grainy overnight. I might try making a different recipe of German buttercream for it next time… essentially the same thing but different proportions

    1. Ella-HomeCookingAdventure Author says:

      Not sure why it got grainy.. hope you didn't overcook the pastry cream.. this might be a reason. 

  3. monika Author says:

    i never have bread flour on hand…will this work with all-purpose flour?

    1. Ella-HomeCookingAdventure Author says:

      yes.. all purpose flour will be as good for this recipe. 

  4. Monika Author says:

    Second question: if we don’t have a mold and acetate, can we place it back into the pan and use cling wrap or parchment paper?

    1. Ella-HomeCookingAdventure Author says:

      Sorry for the late answer.. yes, you can definitely use cling wrap or even parchment paper if you don't have acetate sheet. 

  5. Emilet Author says:

    Hi! Looks sooo delish! Do you think i can bake these in 9 inches baking pan?
    Thanks!

  6. When is the butter added to the filling mixture?

  7. Ah, nevermind- butter is added after filling has cooled. I needed to read all the way through.

Leave a Reply

Your email address will not be published.

Recipe Rating




Close
© Copyright 2022. Home Cooking Adventure
Close