Resembling the snow-kissed peaks of Poland’s Carpathian Mountains, the Polish cream cake named karpatka makes use of layers of delicate pastry to sandwich a cream filling. In our maple-infused rendition, we loaded lighter-than-air choux pastry with a buttery maple-packed pastry cream, highlighting wealthy undertones of maple taste and darkish brown sugar.
Maple Karpatka
Makes 12 servings
Substances
- ½ cup plus 1 tablespoon (127 grams) unsalted butter*
- ½ cup (120 grams) water
- ½ cup (120 grams) entire milk
- 2 teaspoons (8 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- 1¼ cups (156 grams) all-purpose flour
- 5 massive eggs (250 grams), room temperature
- 1 massive egg white (30 grams), room temperature
- Maple Mousseline (recipe follows)
- Garnish: maple syrup
Directions
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Preheat oven to 400°F (200°C). Calmly spray 2 (13×9-inch) baking pans with cooking spray. (See Be aware.) Line pans with parchment paper, letting extra lengthen over sides of pans.
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In a medium saucepan, soften butter over medium warmth. Add ½ cup (120 grams) water, milk, sugar, and salt; carry to a boil. Utilizing a wood spoon, stir in flour. Prepare dinner, stirring consistently, till a pores and skin varieties on backside of pan, 1 to 2 minutes. Switch combination to the bowl of a stand mixer fitted with the paddle attachment. Beat at low velocity till dough is simply heat to the contact, about 1 minute. Add eggs and egg white, separately, beating till mixed after every addition. Divide batter between ready pans (about 1½ cups or 362 grams every).
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Bake, one batch at a time, till totally puffed and deep golden brown, about 20 minutes. Let cool in pan for five minutes. Take away from pan, and let cool fully on a wire rack.
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Unfold Maple Mousseline on 1 pastry in an excellent layer. Prime with remaining pastry, and refrigerate till mousseline is about, about 1 hour. Garnish with maple syrup, if desired. Serve instantly, or refrigerate till able to serve. Finest served identical day.
Notes
*We used Kerrygold.
Be aware: When you have only one (13×9-inch) baking pan, unfold half of the batter in your ready pan and canopy the remaining batter with plastic wrap whereas the primary half bakes. As soon as your pan is totally cool, repeat process with remaining batter.
Maple Mousseline
Makes about 4 cups
Substances
- 3 cups (720 grams) entire milk
- ½ cup (100 grams) maple sugar
- ½ teaspoon (2 grams) maple extract
- 8 massive egg yolks (149 grams)
- ½ cup (110 grams) firmly packed darkish brown sugar
- ¼ cup plus 3 tablespoons (56 grams) cornstarch
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) unsalted butter, softened
- 2 cups (454 grams) unsalted butter, room temperature (see Be aware)
Directions
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In a big saucepan, whisk collectively milk, maple sugar, and maple extract. Warmth over medium warmth till steaming. (Don’t boil.)
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In a big bowl, whisk collectively egg yolks, brown sugar, cornstarch, and salt. Step by step add heat milk combination, whisking consistently. Return combination to saucepan, and cook dinner over medium warmth, whisking consistently, till thickened and boiling, 4 to five minutes. Pressure combination by way of a fine-mesh sieve into a big bowl. Stir in softened butter in two additions. Cowl with a bit of plastic wrap, urgent wrap immediately onto floor of pastry cream to stop a pores and skin from forming. Refrigerate till an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to three hours.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat room temperature butter at medium velocity till clean, about 1 minute.
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Whisk pastry cream till clean. (At this level, room temperature butter and pastry cream must be identical temperature.) With mixer on low velocity, slowly add pastry cream to butter, beating till mixed after every addition (see Notes) and stopping to scrape sides of bowl. Use instantly.
Notes
Notes: Not like softened butter, room temperature butter ought to present no resistance when pressed with a finger. At this level, the butter is comfortable sufficient to simply incorporate into your pastry cream.
In case your mousseline begins to look separated and damaged, wrapping your mixer bowl with heat towels will heat up your butter and assist with the emulsification.
The put up Maple Karpatka first appeared on Bake from Scratch.
