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Carpathian Cake

A delightful dessert featuring delicate choux pastry shells filled with a rich, creamy custard, reminiscent of the beautiful Carpathian mountains.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Eastern European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Choux Pastry
  • 1 cup Water
  • 1/2 cup Butter (1 stick)
  • 1/4 tsp Salt
  • 1 cup All-purpose flour
  • 4 Large eggs
For the Custard Filling
  • 2 cups Whole milk
  • 1/2 cup Granulated sugar
  • 4 Egg yolks
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla extract
  • 1/2 cup Unsalted butter softened
For Dusting
  • 2 tbsp Powdered sugar

Equipment

  • Saucepan
  • Whisk
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Spatula
  • Electric mixer (optional)

Method
 

For the Choux Pastry
  1. Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
  2. Combine water, butter, and salt in a saucepan, then bring to a rolling boil.
  3. Remove from heat, add flour all at once, and stir vigorously until a ball of dough forms.
  4. Return to low heat, stirring for 1-2 minutes to dry out the dough.
  5. Transfer dough to a bowl, then beat in eggs one at a time until the mixture is smooth and glossy.
  6. Spread the dough evenly on prepared baking sheets to create two round shells.
  7. Bake for 25-30 minutes until golden brown and puffed, then let cool completely.
For the Custard Filling
  1. Whisk milk, sugar, egg yolks, and cornstarch in a saucepan.
  2. Cook over medium heat, stirring constantly, until the mixture thickens.
  3. Remove from heat, stir in vanilla extract, and cool slightly.
  4. Beat in softened butter until the custard is smooth and creamy.
Assembly
  1. Carefully cut one choux pastry shell in half horizontally.
  2. Spread the custard filling evenly over the bottom half of the shell.
  3. Place the top half of the choux pastry over the custard.
  4. Dust generously with powdered sugar before serving.

Notes

Ensure the choux pastry is fully baked and dry inside to prevent it from collapsing. For best results, chill the assembled cake for at least an hour before serving to allow the custard to set.