Karpatka
Karpatka — a Zeelandia recipe in 3 components, makes 2 trays about 40 × 60 cm. Uses Zeelandia Jello Choux & Eclair Mix 15 kg, Delice Patissière Custard Cream – 10 kg and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- water temperature (choux pastry)
- 80 °C
- mixing time (choux pastry)
- 5 min
- baking temperature (choux pastry)
- 200 °C
- baking time (choux pastry)
- 20-30 min
- whipping time (cream)
- 4 min
Ingredients
Choux pastry
| Ingredient | Quantity |
|---|---|
| Zeelandia Jello Choux & Eclair Mix 15 kg | 400 g |
| Water (about 80°C) | 400 g |
| Eggs | 400 g |
Cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 1200 g |
| Water | 3000 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 50 g |
Method
- Choux pastry
Mix the Jello and the eggs on low speed using a flat beater. Slowly add the water (about 80°C). Mix for about 5 minutes until a uniform mass is obtained.
- Choux pastry
Spread the mass on two baking trays of about 40 × 60 cm. Bake at 200°C for about 20-30 minutes. Allow to cool.
- Cream
Mix all the ingredients on high speed for about 4 minutes using a whisk.
- Cream
Spread the cream on the first sheet of choux pastry and press lightly with the second.
- Decoration
Decorate the cake with Mont Blanc sugar. Decorate to taste.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.