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🍏Cinnamon Apple Karpatka🤎 A cozy fall twist on the classic Polish Karpatka🤤layers of delicate choux pastry with creamy filling and warmly spiced cinnamon apples in between. Buttery, creamy, cinnamon-y, and completely different from your usual apple dessert.🍂 Save this recipe if you want to try something new this fall! 🔶You’ll need (makes a 6” cake): 🔸Cinnamon filling cream: 2 egg yolks 55g sugar 25g cornstarch 265g milk 200g heavy whipping cream 1g ground cinnamon 🔸Choux pastry layers: 55g unsalted butter 10g sugar 95g milk 55g all purpose flour 2-3 eggs, room temperature and lightly beaten 🔸Cinnamon apple: 180g (about 2 small) Granny Smith apples, peeled, cored, and sliced 22g brown sugar 2g cornstarch 1g salt 2g ground cinnamon 0.5g ground nutmeg 0.5g ground cloves 45g water 🔶You’ll do: 1️⃣ Make the cinnamon filling cream: Add the egg yolks, sugar, cornstarch, and milk in a saucepan, and heat it over low heat while stirring constantly until the mixture thickens and becomes smooth to stir. Turn off the heat, add the unsalted butter, and mix well. Transfer the custard to a bowl, cover the top with plastic wrap, and refrigerate for at least 2 hours. 2️⃣ Make the choux pastry layers: Add the milk, unsalted butter, and sugar to a saucepan, and heat it over medium heat until the milk is slightly boiling. Turn off the heat, add the all-purpose flour, and mix well. Turn the heat back on low, and stir the mixture in the pan for about a minute. Remove the saucepan from the heat, add the eggs little by little, and mix well. The final consistency of the mixture should be thick and pipeable. You may not use all the eggs. 3️⃣ Preheat the oven to 380°F. Line two 6” cake pan with parchment paper, divide the choux pastry batter into 2, and pour them in the 2 cake pan. Smooth the top with wet finger tips. Bake at 380°F for 23 - 25 minutes or until they turn golden brown, turn the cake pan 180° half way. Transfer the choux pastry to a cooling rack to cool completely. 4️⃣ Make the cinnamon apple: Add all ingredients for the cinnamon apple to a saucepan, mix well, and heat it over medium heat while stirring until the apple slices are softened and juice is thickened. Set aside to cool completely. 5️⃣ Finish the cinnamon filling cream: Take the cream out of the refrigerator, and beat it with a mixer until it’s smooth again. Add the heavy whipping cream and ground cinnamon, and beat until soft peaks form. 6️⃣ Assemble the Karpatka: Line a 6” cake pan with parchment paper, place 1 layer of choux pastry on the bottom, pour half of the cinnamon filling cream over, gently place all the cinnamon apple on top. Then, pour the remaining cinnamon filling cream over, place the other layer of choux pastry on the very top, and lightly press it down. 7️⃣ Refrigerate it for at least 4 hours or overnight before serving. Enjoy!🍂 #creatorsearchinsights #homemadedessert #DessertRecipes #bakingrecipe #recipesoftiktok
🍏Cinnamon Apple Karpatka🤎 A cozy fall twist on the classic Polish Karpatka🤤layers of delicate choux pastry with creamy filling and warmly spiced cinnamon apples in between. Buttery, creamy, cinnamon-y, and completely different from your usual apple dessert.🍂 Save this recipe if you want to try something new this fall! 🔶You’ll need (makes a 6” cake): 🔸Cinnamon filling cream: 2 egg yolks 55g sugar 25g cornstarch 265g milk 200g heavy whipping cream 1g ground cinnamon 🔸Choux pastry layers: 55g unsalted butter 10g sugar 95g milk 55g all purpose flour 2-3 eggs, room temperature and lightly beaten 🔸Cinnamon apple: 180g (about 2 small) Granny Smith apples, peeled, cored, and sliced 22g brown sugar 2g cornstarch 1g salt 2g ground cinnamon 0.5g ground nutmeg 0.5g ground cloves 45g water 🔶You’ll do: 1️⃣ Make the cinnamon filling cream: Add the egg yolks, sugar, cornstarch, and milk in a saucepan, and heat it over low heat while stirring constantly until the mixture thickens and becomes smooth to stir. Turn off the heat, add the unsalted butter, and mix well. Transfer the custard to a bowl, cover the top with plastic wrap, and refrigerate for at least 2 hours. 2️⃣ Make the choux pastry layers: Add the milk, unsalted butter, and sugar to a saucepan, and heat it over medium heat until the milk is slightly boiling. Turn off the heat, add the all-purpose flour, and mix well. Turn the heat back on low, and stir the mixture in the pan for about a minute. Remove the saucepan from the heat, add the eggs little by little, and mix well. The final consistency of the mixture should be thick and pipeable. You may not use all the eggs. 3️⃣ Preheat the oven to 380°F. Line two 6” cake pan with parchment paper, divide the choux pastry batter into 2, and pour them in the 2 cake pan. Smooth the top with wet finger tips. Bake at 380°F for 23 - 25 minutes or until they turn golden brown, turn the cake pan 180° half way. Transfer the choux pastry to a cooling rack to cool completely. 4️⃣ Make the cinnamon apple: Add all ingredients for the cinnamon apple to a saucepan, mix well, and heat it over medium heat while stirring until the apple slices are softened and juice is thickened. Set aside to cool completely. 5️⃣ Finish the cinnamon filling cream: Take the cream out of the refrigerator, and beat it with a mixer until it’s smooth again. Add the heavy whipping cream and ground cinnamon, and beat until soft peaks form. 6️⃣ Assemble the Karpatka: Line a 6” cake pan with parchment paper, place 1 layer of choux pastry on the bottom, pour half of the cinnamon filling cream over, gently place all the cinnamon apple on top. Then, pour the remaining cinnamon filling cream over, place the other layer of choux pastry on the very top, and lightly press it down. 7️⃣ Refrigerate it for at least 4 hours or overnight before serving. Enjoy!🍂 #creatorsearchinsights #homemadedessert #DessertRecipes #bakingrecipe #recipesoftiktok


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