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.

Ingredients:

[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

Recipe:

1. 2 Egg yolks, 50g (5Tbsp) Sugar. Mix sugar and yolk first, 20g (2Tbsp) Cornstarch, 250ml Milk, 4g (0.5Tbsp) Vanilla oil. Mix all ingredients. Bring to a boil over medium heat, stirring. When lumps start to form. Turn off the stove and stir until a smooth texture. Let the custard cream cool.

2. 80g Unsalted butter, 100ml Water, 2 Pinches of salt, 6g (2tsp) Sugar, 4g (0.5Tbsp) Vanilla oil. Melt the butter completely, 80g Soft flour (used by sieving). Stir quickly over low heat and mi, mash the flour lumps and mix. After 2-3 minutes, when the floor starts to come up white, finish it.

3. Spread the dough wide and blow hot steam, 166 g, 3 Room temperature eggs. While the dough is warm, add 1 egg and mix quickly, add the second egg and mix. Finally add the third egg and mix. If it was made with such a sticky dripping concentration.

4. Divide the dough in half, put the dough in a round pan (diameter 18cm/7incn). Flatten it out, after moving to an oven preheated to 200℃ (392℉). Bake at 200°C (392°F) for 18-20 minutes (may vary depending on oven specifications). Remove from mold and let cool. Bake the remaining dough in the same way.

5. 150g Heavy cream. While supporting ice and whipping heavy cream, 20g (2Tbsp) Sugar, divide the sugar into three portions and whisk. Chilled Custard Cream, 70g Room temperature unsalted butter, add butter and mix gently. Mix with whipped cream.

6. Attach parchment paper to the side of the round pan (diameter 18cm/7incn). Lay the resting pastry, after adding cream. The remaining cream fills in the voids of the leftover pastry. Now put the lid on. Cover with cling film and harden the cream in the refrigerator for 2-3 hours. Sugar powder. Snowy rugged mountain range, let’s conquer it with my mouth.