This is a top tier dessert. I don’t mind what you want to call it, karpatka or eclair cake🥰 It takes a lot of effort to make this dessert, so I only make it to my loved ones🥹 Diplomat cream: - 750 ml full fat milk - 6 egg yolks - 200 gr sugar - 50 gr corn starch - 25 gr butter - 250 gr 35% fat cream & 2 tablespoons sugar Pâte à choux: - 125 ml water - 125 milk - 125 gr butter - 2 tablespoons sugar - Pinch of salt - 120 gr flour - 4 eggs Prepare diplomat cream the night before. When the milk is almost boiling, put it aside and add sugar with corn starch. Also add the egg yolks slowly after tempering them with a bit of the warm milk. Put the pan on heat again and cook it while stirring until it boils. Then put the butter and mix until it melts. Pour the cream to a plastic or glass bowl and cover it with plastic wrap touching the top, rest one night. After resting, prepare your whipped cream (mixed cream and sugar), add the whipped cream to the pastry cream and mix well. For pate a choux, prepare your ingredients beforehand. Pour milk, water and butter to your pan and boil it. Then take it from the heat and mix the flour in. When flour is mixed, put it on heat again and continue stirring for 2-3 minutes. Put it aside again and a couple of minutes until dough cools down a bit. Add 4-5 eggs one by one and mix it constantly. Spread the dough into two equal portions and bake them in a circle pan (I used 22 cm cheesecake pans) on 190 degrees C preheated oven for 20 minutes. Wait until pate a choux is cooled down and add the diplomat cream in between (I also added banana slices). Let the eclair cake rest in fridge for at least couple of hours and serve with chocolate melted chocolate (I added a bit of cream to the chocolate as well)💕 • #eclaircake #éclair #karpatka #cake #dessert #dessertrecipe #Foodie #chocolate #pateachoux #pastrycream - @foodieeda.en