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Mouthwatering:Strawberry Ekpa Recipe

 The strawberry eclair recipe is a unique flavor that adds a fresh and fruity touch to the classic eclair cake ! The light and crispy dough is filled with cream and strawberry filling, leaving an unforgettable taste on the palate, and the powdered sugar sprinkled on top offers a visual feast.

This delicious cake recipe, also known as Karpatka ,  will attract the appreciation of your guests at your special days and invitations and will add elegance to your tables. It is safe to say that this recipe, which can be prepared easily , appeals to both the eye and the palate. Then save this delicious strawberry ekpa recipe right now and evaluate it immediately when needed.


Mouthwatering:Strawberry Ekpa Recipe



Ingredients for Strawberry Ekpa Recipe

  • 15piecestrawberry
  • 2tablespoonpowdered sugar
  • 2tablespoonlemon juice

For Strawberry Ekpa Recipe Cream:

  • 500millilitermilk
  • 150-gramgranulated sugar
  • 50-gramcornstarch
  • 50-gramreputation
  • 1pieceegg
  • 1packageVanillin
  • 200millilitercream

For Strawberry Ekpa Recipe Dough

  • 240milliliterThis
  • 115-grambutter
  • 10-gramsugar
  • 5-gramsalt
  • 135-gramreputation
  • 4pieceegg
  • 15-grampowdered sugar

For Strawberry Ekpa Recipe

  • 2tablespoonpowdered sugar


How to Make Strawberry Ekpa Recipe?

  1. Cut the strawberries into thin, small slices and mix them with powdered sugar and lemon juice in a bowl. Put the mixture in a strainer, place a bowl underneath and refrigerate.
  2. For the pastry cream, mix all the ingredients except the cream in a small saucepan until the sugar dissolves, put it on the stove and cook, stirring constantly, until it thickens. When the cream thickens, add the water that has accumulated under the strawberries and mix. Put the pastry cream on a tray, cover it with cling film and leave it in the fridge until it cools.
  3. For the choux dough, mix water, butter, sugar and salt in a medium-sized thick-bottomed saucepan on the stove and bring to a boil. Add flour to the boiling mixture and cook, stirring with a spatula.
  4. Cook for 8-10 minutes until the mixture is smooth and slightly sticky, then transfer the dough to a different bowl to cool. At this stage, you can apply cling film over the dough.
  5. Add 4 eggs one by one to the cooled dough using the paddle attachment of a stand mixer. If you don’t have a stand mixer, you can also use a large wooden spoon. Transfer the dough to a piping bag fitted with a flat tip.
  6. Divide the dough into two lightly greased 22 cm springform tins. Give the dough a wavy shape with a spatula and sprinkle a thin layer of powdered sugar.
  7. Preheat the oven to 200 degrees. When you put the dough in the oven, reduce the temperature to 180 degrees and bake for 45-60 minutes until they are browned and no longer moist.
  8. Remove the crispy dough from the oven and cool at room temperature.
  9. After the pastry cream in the fridge has cooled, beat it again with a mixer until it becomes fluffy. At this stage, add the cold cream little by little. When the filling cream becomes hard and fluffy, add the drained strawberries and mix with a spatula.
  10. To complete the cake, put one of the pastries back into the mold, fill it with cream and place the other pastry on top. Leave the cake in the refrigerator for at least 3 hours, or for a better result, 12-14 hours before serving.
  11. Before serving the cake, you can sprinkle a thin layer of powdered sugar on it. Enjoy!


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