Venezuelan Karpatka: A Tropical Twist on a Polish Classic

Ingredients

In this Venezuelan adaptation of Karpatka, we infuse the custard with tropical flavors like coconut and passion fruit, giving it a distinct Venezuelan twist. Additionally, we garnish the dessert with fresh tropical fruits such as mango and pineapple, adding a vibrant and refreshing element to the dish. We alse have the original recipe for Karpatka, so you can check it out.

• For the cream puffs: For the cream puffs:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the custard filling: For the custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) passion fruit juice 1/4 cup (60ml) passion fruit juice
• For garnish: For garnish:
• Powdered sugar Powdered sugar
• Fresh mango slices Fresh mango slices
• Fresh pineapple slices Fresh pineapple slices

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a saucepan, bring water and butter to a boil. Add flour and stir vigorously until the mixture forms a ball.
3. 3.
   Remove from heat and let it cool for a few minutes. Add eggs, one at a time, beating well after each addition until the dough is smooth.
4. 4.
   Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, forming small mounds.
5. 5.
   Bake for 25-30 minutes or until the puffs are golden brown. Remove from the oven and let them cool completely.
6. 6.
   In a saucepan, heat the milk over medium heat until it starts to simmer.
7. 7.
   In a separate bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
10. 10.
    Remove from heat and stir in vanilla extract, coconut milk, and passion fruit juice. Let the custard cool completely.
11. 11.
    Cut the cream puffs in half horizontally and fill them generously with the cooled custard.
12. 12.
    Dust the filled cream puffs with powdered sugar and garnish with fresh mango and pineapple slices.
13. 13.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy custard.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use bottled passion fruit juice or passion fruit concentrate.

Tips & Tricks

• To ensure the cream puffs rise properly, avoid opening the oven door while they are baking.
• If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the custard.
• For an extra tropical touch, sprinkle toasted coconut flakes on top of the filled cream puffs.
• If you don't have passion fruit juice, you can substitute it with another tropical fruit juice like guava or pineapple.
• To save time, you can prepare the cream puffs and custard in advance and assemble them just before serving.

Serving advice

Serve the Venezuelan Karpatka chilled for the best flavor and texture. It makes a delightful dessert for special occasions or as a sweet treat to enjoy with family and friends.

Presentation advice

Arrange the filled cream puffs on a platter and dust them generously with powdered sugar. Garnish with fresh mango and pineapple slices for an eye-catching tropical presentation.