Karpatka Choux Pastry Roll

Ingredients

• 200 g water
• 100 g butter
• salt (a pinch)
• 0.75 cup wheat flour
• 3.5 eggs (3–4 eggs; add one at a time)
• custard cream (for spreading; quantity not specified)

Steps

1. 1

   Combine the water, a pinch of salt, and the butter in a saucepan. Stir until the butter has melted and the water begins to boil.

2. 2

   Add all the flour and, stirring constantly, cook the dough for about 2–3 minutes.

3. 3

   Remove the saucepan from the heat, transfer the dough to a bowl, and let it cool slightly.

4. 4

   Add the eggs one at a time, waiting each time until the previous egg has been completely incorporated into the dough. The source specifies 3–4 eggs.

5. 5

   Transfer the dough to a piping bag and pipe it in a serpentine pattern onto parchment paper.

6. 6

   Place the parchment with the dough in the air fryer basket. Select the Bake program and bake at 160°C for about 35 minutes.

7. 7

   Remove the baked pastry and roll it up to shape it. Leave it to cool.

8. 8

   Once cooled, spread the custard cream over the pastry.

9. 9

   Roll up the roulade again, decorate, and serve. The source does not specify the decoration.

Notes

The quantities of custard cream and decoration were not provided. The source does not give the exact preparation time or number of servings; these values are estimated. The appliance and program mentioned are for a Cosori Dual Blaze TwinFry air fryer.

Nutrition per serving

• dessert
• Polish cuisine
• choux pastry
• roulade
• festive
• air fryer