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Chocolate Eclair Cake (Karpatka) Recipe

Chocolate Eclair Cake (Karpatka) Recipe
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5 from 28 reviews

Chocolate Eclair Cake, also known as Karpatka, is a delightful Polish dessert featuring a light and airy choux pastry base filled with a rich vanilla custard, topped with a smooth dark chocolate ganache. This layered treat combines a crisp pastry texture with creamy filling and luscious chocolate, perfect for special occasions or a sweet indulgence.

Ingredients

Scale

Pastry Base

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 tsp salt
  • 4 large eggs

Vanilla Filling

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter

Chocolate Topping

  • 4 oz dark chocolate
  • 1/4 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the cake later.
  2. Make Pastry Dough: In a saucepan, bring the water, butter, and salt to a boil. Once the butter has melted, add the flour all at once and stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
  3. Add Eggs: Remove the pan from heat and let the dough cool slightly. Beat in the eggs one at a time, mixing well after each addition until the batter is smooth and glossy.
  4. Bake First Pastry Layer: Spread half of the dough evenly into the prepared pan. Bake for 20-25 minutes or until the pastry is golden brown and puffed. Remove from oven and allow to cool completely.
  5. Prepare Vanilla Filling: In a separate saucepan, whisk together the milk, sugar, egg yolks, and cornstarch over medium heat. Stir continuously until the mixture thickens to a custard consistency. Remove from heat, then stir in butter and vanilla extract until smooth. Allow the filling to cool.
  6. Assemble First Layer: Once the first pastry layer is completely cooled, spread the vanilla custard filling evenly over it.
  7. Bake Second Pastry Layer: Roll out or spread the remaining dough evenly and bake again for 20-25 minutes until golden and puffed. Once cooled, place this second pastry layer on top of the vanilla filling.
  8. Prepare Chocolate Topping: Melt the dark chocolate and heavy cream together gently until smooth and glossy. Pour this ganache over the top pastry layer and spread evenly.
  9. Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the filling and topping to set properly before slicing and serving.

Notes

  • Ensure the first pastry layer is completely cooled before adding the filling to prevent it from melting.
  • Use good quality dark chocolate for a richer topping.
  • The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
  • For a different flavor, try adding lemon zest to the vanilla filling.
  • If you don’t have an 8×8 inch pan, a similarly sized square or rectangular baking dish will work.

Nutrition

Keywords: Chocolate Eclair Cake, Karpatka, Polish dessert, choux pastry, vanilla custard, chocolate ganache, layered dessert

Find it online: https://maicook.com/chocolate-eclair-cake-karpatka-recipe/