Kto Lubi Karpatkę? Healthier Karpatka (Wersja do druku)
A healthier karpatka with airy choux layers and a lighter vanilla custard cream that still slices beautifully.
# Składniki:
For the choux layers
01 -
3/4 cup (180 ml) water
02 -
1/2 cup (120 ml) 2% milk
03 -
5 tablespoons (70 g) unsalted butter, cubed
04 -
1/4 teaspoon fine salt
05 -
3/4 cup (95 g) all-purpose flour
06 -
1/4 cup (30 g) white whole wheat flour
07 -
4 large eggs, room temperature
08 -
1 teaspoon vanilla extract
For the light vanilla cream
09 -
2 1/4 cups (540 ml) 2% milk, divided
10 -
3 large egg yolks
11 -
1/3 cup (65 g) sugar or granulated baking sweetener
12 -
1/4 cup (32 g) cornstarch or potato starch
13 -
1 tablespoon all-purpose flour
14 -
1 teaspoon vanilla extract
15 -
Pinch of fine salt
16 -
4 oz (115 g) light cream cheese, room temperature
17 -
1 cup (240 g) thick plain Greek yogurt, room temperature
For finishing
18 -
1 tablespoon powdered sugar, for dusting
# Przygotowanie:
01 -
Heat the oven to 400 F. Line two 9x13 inch pans with parchment and lightly grease the parchment. If you have one pan, bake the layers one at a time.
02 -
Combine water, milk, butter, and salt in a saucepan. Bring to a boil, add both flours at once, and stir over medium heat for 1-2 minutes until the dough pulls from the pan and looks smooth.
03 -
Transfer the dough to a mixing bowl and cool for 5 minutes. Beat in the eggs one at a time, then beat in vanilla until the dough is glossy and thick.
04 -
Divide the dough between the pans and spread it thinly, leaving natural ridges. Bake for 25-30 minutes until puffed, golden, and dry. Cool completely.
05 -
Whisk 1/2 cup milk with yolks, sugar, cornstarch, flour, vanilla, and salt. Heat the remaining milk until steaming, whisk in the yolk mixture, and cook for 2-3 minutes until thick and bubbling.
06 -
Transfer the custard to a bowl and press plastic wrap directly on the surface. Chill until fully cold, at least 1 hour.
07 -
Beat the cream cheese until smooth. Add the cold custard in spoonfuls and beat until creamy, then fold in Greek yogurt until evenly combined.
08 -
Place one choux layer in a pan, spread the cream evenly over it, and top with the second choux layer. Cover and chill at least 6 hours, preferably overnight. Dust with powdered sugar before slicing.
# Uwagi:
01 -
Chill at least 6 hours for clean slices.
02 -
Best served cold from the refrigerator.
03 -
The filling is lighter than classic buttercream and will be softly creamy, not stiff.