Carpathian cream cake with pear jam

Ingredients

Choux Pastry

125 grams (4.4 ounces) milk

125 grams (4.4 ounces) water

5 grams (0.18 ounces) salt

5 grams (0.18 ounces) sugar

250 grams (8.8 ounces) eggs

150 grams (5.3 ounces) flour

115 grams (4 ounces) butter

Pear Jam

200 grams (7.1 ounces) pear puree

3 grams (0.11 ounces) pectin NH

35 grams (1.2 ounces) sugar

1 gram (0.035 ounces) citric acid

Custard

600 grams (21.2 ounces) milk

55 grams (1.94 ounces) corn starch

70 grams (2.5 ounces) sugar

50 grams (1.76 ounces) egg

46 grams (1.62 ounces) egg yolk

5 grams (0.18 ounces) vanilla paste

160 grams (5.6 ounces) dark chocolate

80 grams (2.8 ounces) 82.5% butter

5 grams (0.18 ounces) gelatin

30 grams (1.06 ounces) water for gelatin

Instructions

Step 1

1. Preheat the oven to 356°F (180°C). In a blender, whip the eggs until well combined. Ensure the eggs are at room temperature for better consistency.

Step 2

2. In a saucepan, combine water, milk, salt, sugar, and butter, then bring to a boil. Remove from heat, add all the flour at once, and stir quickly and vigorously. Return to heat and cook until the mixture starts to leave a light film on the bottom of the pan, about 30 seconds to 1 minute. Don't let the dough sit too long; act quickly to incorporate the flour.

Step 3

3. Transfer the dough to a mixer bowl and mix on low speed with a spatula attachment to release steam. Gradually add the whipped eggs in batches, ensuring each addition is fully incorporated before adding the next. Mix until the dough is smooth and homogeneous. Adding eggs gradually helps achieve a smooth texture.

Step 4

4. Pipe out 20 cm (7.8 inches) circles onto parchment paper or a silicone baking mat. Place in the oven, reduce temperature to 338°F (170°C), and bake for 50-60 minutes until golden brown. Avoid opening the oven during baking to prevent collapsing.

Step 5

5. For the pear jam, defrost the pear puree, if necessary. Mix the pectin and sugar together beforehand. In a saucepan, combine the pear puree with the sugar-pectin mixture and bring to a boil, stirring constantly. Once boiling, add the citric acid and stir well. Let it cool. Using a candy thermometer can help you monitor the boiling point accurately.

Step 6

6. For the custard, soak the gelatin in the water until fully absorbed. In a bowl, mix together the egg, egg yolks, sugar, and corn starch. In a thick-bottomed saucepan, heat the milk to room temperature. Gradually add some warmed milk into the egg mixture to temper, then combine everything back into the saucepan. Cook over medium heat, constantly stirring with a whisk until thickened and the mixture starts to bubble. Remove from heat but continue stirring. Add the soaked gelatin. Keep stirring after removing from heat to ensure a smooth custard.

Step 7

7. Divide the custard into two separate bowls, adding vanilla paste to one bowl and chocolate to the other. Stir each until fully integrated. Cover bowls with plastic wrap and let cool to 104°F (40°C) before adding butter to the vanilla custard. Mix until smooth. Cool both mixtures to prevent curdling when adding butter.

Step 8

8. Line a ring mold with acetate wrap and place it on a board that can fit in your fridge. Place one layer of the choux pastry at the bottom of the ring. Spread pear jam evenly over the pastry base. Layer the custard creams alternately: dark, light, dark, light. Use a spatula to lightly swirl and mix, creating a marbled effect. Chill the assembled cake for at least 8-12 hours for best results.

Step 9

9. Place the remaining choux pastry on top, uneven edges facing up. Lightly press to secure. Chill in the fridge for 8-12 hours. Before serving, dust with powdered sugar and enjoy! Allowing the cake to set overnight enhances the flavors and textures.

Servings

This pastry is a showstopper on any dessert table, making it perfect for birthdays, anniversaries, and dinner parties. Serve it chilled to enjoy the contrast between the crispy choux layers and the creamy custard. A dusting of powdered sugar before serving adds that magical touch of elegance. For a cozy afternoon tea, pair this pastry with a steaming cup of Earl Grey or a subtle jasmine tea. The lightness of the tea complements the richness of the custard, creating a balanced flavor profile. If you're in for a more indulgent experience, serve it with a scoop of vanilla ice cream on the side. The cold ice cream contrasts beautifully with the creamy layers and adds an extra layer of delight to your dessert experience.

Equipment

Mixer with Spatula Attachment

This is essential for achieving the perfect dough consistency. Don't overbeat to avoid a tough final product.

Blender

Helps in swiftly whipping the egg mixture for a smoother blend with your dough.

Saucepan

A thick-bottomed one is preferred for even heat distribution, essential to avoid burning the milk and custard.

Piping Bag

For precise control when forming your choux pastry circles. Use a large tip to help form equal sizes.

Baking Mat or Parchment Paper

Prevents sticking and allows for easy removal after baking. Silicone mats are reusable and eco-friendly.

Ring Mold

Keeps your layers aligned and uniform. The acetate wrap ensures easy removal without damaging the shape.

Whisk

Invaluable for smooth, lump-free custard. Whisk vigorously, especially when adding starch.

Variations

For a gluten-free version, substitute the regular flour with a high-quality gluten-free flour blend, such as a mix of rice, potato starch, and xanthan gum. Ensure the blend is finely ground to avoid a grainy texture in your pastry. To make the recipe vegan, replace the dairy milk with almond or oat milk. Use a vegan butter substitute for the butter and replace the eggs with a commercial egg replacer or apple sauce. For the gelatin, agar-agar is an excellent plant-based alternative. Choose dark chocolate labeled as vegan to complete your custard.

Faq

Why did my choux pastry deflate after baking?
This usually happens if the dough hasn't dried enough during baking. Make sure to bake until it’s fully browned, and avoid opening the oven door during baking.
Can I use regular pectin instead of pectin NH for the pear jam?
No, pectin NH is specially designed for recipes where you need a stable gel that can be reheated without breaking down. Using regular pectin might result in a jam that doesn't set correctly.
How can I prevent my custard from forming lumps?
Continuously stir while heating the mixture and whisk it vigorously when incorporating starch. If lumps still form, strain the custard through a fine mesh sieve before it cools down.
What if I don’t have a ring mold?
You can create a makeshift mold with cardboard and foil, or use springform pans lined with parchment paper. Just ensure they're sturdy enough to hold the shape.
Can I make the components ahead of time?
Absolutely! You can prepare the choux pastry, custard, and pear jam a day in advance and assemble them later. Just store each component in the fridge until you're ready to use them.
How do I know when my gelatin is fully absorbed?
The gelatin mixture should have a gel-like consistency and be free of excess water. If it’s still watery, allow it more time to rest and absorb the liquid.