Happy Spring! I keep saying that in hopes that it will get above 30 degrees here in New Hampshire. Someday. Then I’ll be complaining it’s too hot. Don’t judge me.
First, thanks for joining me and some of my blogging besties for the second week of our “Spring Thyme Blog Hop“. If you are stopping by from Linda G Loving Home, welcome! I love that girl’s style. Those Southern gals really class it up I tell ya! I don’t even have pictures on my walls.
I just think of it as a few less things I have to pack if I ever move. I’m always thinking y’all. Alway thinking!
Ok sorry, back to business. This week I’m sharing another favorite Polish recipe that’s is great for Easter called Karpatka or Polish Carpathian Mountain Cream Cake. It is a peasant version of a cake called kremówka papieska (kreh-MOOF-kah pah-PYESS-kah) or Polish Papal Cream Cake because Pope John Paul II loved it.
Polish Cream Puff Cake, perfect for Easter
This cake is named because it looks like cragged mountains covered in snow. This cake is really just a giant, delicious, light and airy, cream puff. It is made with a pâte à choux pastry, which is the dough used in cream puffs and eclairs. Cream puffs are one of my favorite desserts. My grandmother would send my grandfather to the bakery for a box of cream puffs at Easter and he always came home with a face covered in powdered sugar claiming he had no idea what happened to them. It always cost him a good yelling and sometimes another trip to the bakery depending on how many treats he swiped on the ride home. I don’t think he minded too much. It just meant more sweets. It drove my grandmother NUTS! I’m pretty sure that was half the fun for him. I know it made all us grandkids chuckle.
If you love cream puffs like my family does, you really should give this recipe a try. It will not disappoint.
Happy Spring and Happy Easter from my family to yours!
Next, hop on over to VivaLaVintage-For Your Home and check out what awesomeness she is sharing today. Don’t forget to tell her I say “Hey! Then bunny hop your way over to the rest of the herd (that’s what they call a bunch of bunnies ya know). Have fun!
- 1 cup water
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs
- Pastry Cream:
- 2 cups milk
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 1/4 cups (2 1/2 sticks) unsalted softened butter
- Confectioners’ sugar to garnish
- Heat oven to 375 degrees. Lightly coat a 13×9-inch pan with cooking spray and line with parchment paper (overhanging sides to be ale to lift out of pan later)
- Dough: In a medium saucepan, bring water, butter and salt to a boil. When butter is completely melted, remove from heat and, using a wooden spoon, add all the flour at once. Return to stove and stir over low heat for approximately 3 minutes or until dough comes off sides of the pan cleanly and forms a ball.
- Remove from heat and stir in eggs one at a time, beating well after each addition, either by hand or with an electric mixer. The batter will be smooth and shiny and stick to the spoon.
- Pour dough into prepared pan. Spread it into the pan but Do NOT smooth it out. You want it to look all craggy.Bake 30 minutes.
- Remove from oven and poke with a skewer all over the top and bake another 10 minutes or until top is golden brown and looks dry.
- Remove from pan and let cool completely on a wire rack before filling.
- To make the filling: In a medium saucepan, bring milk, sugar, cornstarch and flour to a boil, stirring frequently. Reduce heat and continue to stir and cook until thick like pudding, about 2-3 minutes. Stir in vanilla.
- Pour filling mixture through a fine mesh sieve into a clean bowl, pressing gently with a rubber spatula to remove any chunks for a silky filling. Place bowl in an ice water bath to cool to room temperature, stirring occasionally. Make sure the filling is completely cooled before beating in the softened butter.
- To assemble: Split the cooled dough in half horizontally with a sharp, serrated knife. I found this part a bit tricky because of the uneven top. Be patient. Place the bottom half back in the clean baking pan and the filling evenly. Top with the other half of dough and refrigerate until cold.
- Cut into desired size pieces and dust heavily with powdered sugar.