Custard cake "Karpatka" chocolate

Category: Bakery products
Kitchen: polish
Choux Pie Chocolate Carpatka

Ingredients

For chocolate choux pastry
water 100 ml
milk 100 ml
flour 120 g
cocoa 20 g
eggs 4 things
butter 80 g
salt 0.5 tsp
For caramel custard
milk 500 ml
sugar 70 g
corn starch 60 g
eggs 2 pcs
vanilla extract 1 tsp
cream 33% 120 g
sugar 150 g
butter 150 g

Cooking method

  • Cooking choux pastry
  • Put butter in a saucepan, pour in water, milk, add salt. Put the mixture on fire and bring to a boil.
  • While the mixture is heating, sift through the flour and cocoa powder.
  • After boiling the milk mixture, immediately add all the flour with cocoa. Stir vigorously, brew. The dough should come together into a lump, and a slight coating forms on the sides of the stewpan. This means it brewed well.
  • We transfer the brewed dough to a cold dish, mix it a little, helping to cool down a little and get rid of excess moisture and mix the eggs there one by one. Each subsequent, only after intervening the previous one.
  • Mix well. The mass should be homogeneous. Knead with a wooden spoon or spatula.
  • Divide the finished dough into two parts and bake in a form covered with baking paper, without leveling, in an oven preheated to 200 degrees for at least 30 minutes.
  • Cool the finished cakes on a wire rack.
  • Cooking caramel custard
  • First, prepare the creamy caramel.
  • Pour sugar into a deep-bottomed saucepan and put on fire. The sugar will gradually begin to melt and turn into syrup. Make sure that the caramel does not burn, you do not need to stir the sugar, but you can turn the saucepan from time to time.
  • At this time, in another saucepan over low heat, you need to warm up the cream well, without bringing it to a boil.
  • When the sugar is completely dissolved and reaches the desired color, pour in the warmed cream, stirring quickly and intensively. We get creamy caramel.
  • Making a caramel custard
  • Pour milk into a saucepan, put it on fire and bring to a boil.
  • While the milk is heating, in a separate bowl, whisk the eggs and sugar with a whisk. a whisk. Add corn starch to the resulting mixture. Stir well so that the mixture turns out without lumps.
  • After boiling, pour half of the milk into the eggs with starch, with vigorous stirring. We return the saucepan with the remaining milk back to the fire. Then pour the egg-starch mixture into it with constant stirring. Cook the custard until it boils and thickens. The main thing is to stir constantly. Remove the finished brewed mass from the heat, add the vanilla extract to it, pour in the creamy caramel and mix well.
  • We cover with cling film, directly in contact with the mass, so that a crust does not form. Cool completely. You can quickly chill the cream by placing the pot in a large bowl of cold water and ice.
  • Butter at room temperature, beat well until fluffy. Add custard in small portions to the butter mass, mix with a mixer. Add chocolate drops to it.
  • Assembling the cake
  • We will collect the cake in the same form as we baked it. This will require a thick film. We close the sides with it. Place the second (bottom) cake in the mold. We spread all the custard on it, carefully distributing it over the entire plane.
  • Close with a second crust and put the pie in the refrigerator for at least 3-4 hours.
  • When time has passed, we take out the cake from the refrigerator, carefully remove the mold and film. Place the cake on a dish and sprinkle with icing sugar.Delicious and very tender Karpatka pie is ready.
  • Choux Pie Chocolate Carpatka

Note

I liked this version of the pie less than the usual Karpatka. It turned out that I was not so mountainous.

Sonadora
Ahhh! Also chocolate!
Gala
SchuMakher
Again, no herring !!!!
Gala
oh, I forgot to add to the cream
Svettika
Quote: Sonadora
Ahhh! Also chocolate!
Do not forget the little white one, but here is already SHOKoladny flaunts!
kristina1
GalaGala mistress, now sit and torment what kind of cake to make ... beauty ...
kseniya D
Oh, what a cut! Be sure to bookmark!
Wildebeest
Gala, that's definitely a yummy. While I took it to the bookmarks.


Added Saturday 04 Feb 2017 08:11 PM

Quote: ShuMakher
Again, no herring !!!!
And I have a herring in the fridge. I can start baking.
SchuMakher
Quote: Wildebeest
And I have a herring in the fridge. I can start baking.

our person!
mamusi
Gala, the second delicious cake !!!
I write it down.
When I get ready, I will report back. Thank you
lettohka ttt
Gala, Galinochka, both the recipe and the photos are incomparable !!!
Tanyulya
Cool !!!! Gala, it's just awful. Photos are gorgeous !!!
Gala
Girls, thanks! I'm glad you dropped by!
Quote: mamusi

When I get ready, I will report back.
Margarita, you volunteered yourself I'm waiting for the report
mamusi
Quote: Sonadora
Ahhh! Also chocolate!
That's it! ))) stunned!
Quote: Gala
Margarita, you volunteered yourself I'm waiting for the report
And I don’t refuse!)
I always bake from my watch when my husband arrives!
And this is in 1.5 weeks! I'll dream for now ...
Gala
spring
Gala. Can I cook cream and choux pastry in a milk cooker?
Gala
Elena, I honestly do not know, I didn’t. But it may well work out. The cream will definitely work out.
spring
Gala, Thank you!
Tumanchik
But such a Karpatka is a discovery for me. Therefore, I put her in the baking plans! Thank you Galyunya for the recipe!
Gala
Tumanchik, please!
lady inna
Gala, but what if the baking powder is poured for porosity? There are also recipes for the usual Karpatka with baking powder on the network, and here is chocolate, which usually rises worse.
Gala
Inna, I don’t know, didn’t do it with baking powder. Everything is only empirically.
Taia
Galina, thank you very much for the cream recipe.
True, I did not bake the cakes from this recipe, I used this cream in a different version, with a biscuit.
I really liked the cream itself in the cake. Now I will cook this way. It tastes much more interesting than traditional custard.
Gala
Taya, thanks for the tip
I am glad that I liked the cream.
Olga VB
Check mark, question:
You write that you liked the chocolate version less. Just the dough part or the cream too?
I want to try making ice cream based on this cream. What do you think? I know that it should turn out deliciously
And also, if you try the dough from ordinary carpathians, and the cream from chocolate, should it turn out harmoniously?
gawala
Quote: Olga VB
make ice cream based on this cream. I know that it should turn out deliciously
Take away the eggs and butter and there will be a gostovsky ice cream. I only make such ice cream tasty.
Olga VB
Quote: gawala
Take away eggs and butter
Lost her mind? And if I lose weight without ento oil?
Lana, the eggs, so be it, I'll take it away, but the butter ...
gawala
Quote: Olga VB
And if I lose weight without ento oil?
Ol, I even hear for the first time that there is butter in the ice cream? Eggs, yes, cream, yes, but where to shove butter?
You want ice cream ..
Svetlenki
Quote: gawala
Ol, I even hear for the first time that there is butter in the ice cream?

gawala, Galina, there is a recipe for ice cream with butter in the Collection of recipes. I was surprised myself

Olga VB, Ol, if necessary, I can take a picture of the recipe and throw it into the drug.

Gala, Galina, sorry for the flood, please
gawala
Quote: Svetlenki
Collection of recipes for recipes for ice cream with butter. I was surprised myself
What are you ??
Olga VB
Quote: gawala
oil, then where to shove?
Butter can be stuffed instead of cream, made with milk.
Bush laugh, but I even did it with vegetable
Quote: Svetlenki
If necessary, I can take a picture of the recipe and throw it into the drug.
who would refuse!
Gala
Quote: Olga VB

You write that you liked the chocolate version less. Just the dough part or the cream too?
I want to try making ice cream based on this cream. What do you think? I know that it should turn out deliciously
And also, if you try the dough from ordinary carpathians, and the cream from chocolate, should it turn out harmoniously?

Olya, I liked both the cream and the dough of chocolate Karpatka less. These are my personal troubles, in general, I don't really like chocolate cakes.Maybe you will like this option better.
About ice cream. The cream is, of course, like ice cream. But if you freeze the mass, then I don't know what will happen. I am confused by the large amount of oil.

Quote: Svetlenki

Gala, Galinasorry for the flood, please
Svetik, what are you! All to the point.
lady inna
Quote: Olga VB

Lost her mind? And if I lose weight without ento oil?
Lana, eggs, so be it, I'll take it away, but the butter ...
Yes, even if nothing is removed, the fat content normal for an ice cream is obtained. I calculated the fat content of the supposed ice cream based on the fat content of the ingredients (milk 3.4%, butter 72.5%, egg 10.6% per 100 g. - that's just two eggs, cream 33%). The weights of the ingredients are known, the weight of the finished product is 1155g. Its fat content will be 15.2%, which corresponds to the fat content of the ice cream.
Svetlenki
Made for the Christmas table
Choux Pie Chocolate Carpatka
Choux Pie Chocolate Carpatka
Haven't tried it yet, but I'm very happy with the result. And to do so quickly - between the wrapping of gifts somehow imperceptibly

Gala, thank you
Gala
Quote: Svetlenki

Made for the Christmas table ...
Lighthow she rose up at you, these are the mountains Slightly powdered with snow and snowflakes sparkle ... beautiful
Quote: Svetlenki

And to do so quickly - between the wrapping of gifts somehow imperceptibly
I'm so glad that everything worked out so well for you, but it turned out quickly.Do not forget to write about the taste later
Svetlenki
Quote: Gala
Don't forget to write about the taste later

We tried it. Delicious!!! Gala, Gal, I had light experiences when I was preparing the custard base. She grabbed me as soon as I poured the egg-milk-starch-sugar mixture into the milk. The cream turned out to be very thick, but caramel-caramel (I added 1 tsp of salt to caramel - I love this business). But on the other hand, it keeps its shape for five-plus. My men praised the cake very much.

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