Resembling the snow-kissed peaks of Poland’s Carpathian Mountains, the Polish cream cake named karpatka utilizes layers of delicate pastry to sandwich a cream filling.In our maple-infused rendition, we loaded lighter-than-air choux pastry with a buttery maple-packed pastry cream, highlighting rich undertones of maple flavor and dark brown sugar.Maple Karpatka Print Recipe Pin Recipe Makes 12 servings Ingredients  ½ cup plus 1 tablespoon (127 grams) unsalted butter*½ cup (120 grams) water½ cup (120 grams) whole milk2 teaspoons (8 grams) granulated sugar½ teaspoon (1.5 grams) kosher salt1¼ cups (156 grams) all-purpose flour5 large eggs (250 grams), room temperature1 large egg white (30 grams), room temperatureMaple Mousseline (recipe follows)Garnish: maple syrup InstructionsPreheat oven to 400°F (200°C).

Lightly spray 2 (13x9-inch) baking pans with cooking spray.(See Note.) Line pans with parchment paper, letting excess extend over sides of pans.In a medium saucepan, melt butter over medium heat.Add ½ cup (120 grams) water, milk, sugar, and salt; bring to a boil.

Using a wooden spoon, stir in flour.Cook, stirring constantly, until a skin forms on bottom of pan, 1 to 2 minutes.Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment.

Beat at

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