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*** Please refer to the TIP at the bottom of the expected questions.
I made a cream puff cake filled with soft cream.
Polish style cake.
Cover the cake sheet with the choux pastry
The chewy texture is also different, sweet and delicious.
The taste and shape are different from ordinary cakes,
It's bumpy, so it's a cake that somehow catches the eye.
*** Weighing is scale (g), rice spoon (Tbsp), teaspoon (tsp) (not measuring spoon)
[Size: Diameter 18cm (7incn)]
✤ Choux Pastry
- 80g Soft flour (used by sieving)
- 166g, 3 Eggs
- 100ml Water
- 80g Unsalted butter
- 2 Pinches of salt
- 6g (2tsp) Sugar
- 4g (0.5Tbsp) Vanilla oil
✤ Custard Cream
- 2 Egg yolks
- 50g (5Tbsp) Sugar
- 20g (2Tbsp) Cornstarch
- 250ml Milk
- 4g (0.5Tbsp) Vanilla oil
- 70g Room temperature unsalted butter (for mixing after cream hardens)
✤ Whipped Cream (can be omitted)
- 150g Heavy cream
- 20g Sugar
✤ Decor
- Sugar Powder
✤ TIP
- The cream can be either custard or whipped cream.
(In case of adding only one ingredient, 1.5~2 times the amount of ingredients)
- When baking the dough, make sure to seal the other half and keep it at room temperature.
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#ChouxCreamCake
#CookieChouxCake
#Karpatka
#PolishCake
#CakeRecipe
#CustardCream
#DessertRecipe
🍑 I N S T A G R A M
/ __delicious_day
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