Polish ptysie may not originate from Poland but they are really popular in this country. The recipe for cream puffs have traveled to Poland from France many years ago.
Polish ptysie have been popular in this country for so long that it became one of the national dishes.
The pastry is very easy to make and the filling can be anything that is sweet: from custard and whipped cream to ice cream.
How To Make Polish Ptysie?
The pastry can be prepared a few hours or a few days before making the filling. I was baking mine on Thursday and put the filling on Sunday.
The dough is very easy to make. In contrary to what you may get used to, this one is made in the pot.
You first need to heat the water with butter and add flour when it’s hot. You can use a mixer for that but manual whipper would be best.
Tips For Making Polish Ptysie
1. Make them small
The cakes will grow in the oven, so be sure to make the puffs little. You will get 13-18 from this recipe. Be sure to keep them at least 1″ apart.
2. Wait till the dough is completely cold before adding the eggs.
Otherwise, the choux pastry may not grow.
3. Don’t open the oven during the baking.
When the temperature in the oven drops even a bit, the choux pastry may not rise (or it may collapse).
What Is The Best Filling For Polish Ptysie?
It’s very similar to Polish budyn. Very easy to make and delicious.
It’s less heavy than the custard filling, however, you will need to keep ptysie in the fridge all the time.
Choux pastry tastes delicious with ice cream inside. You may decorate it with whipped cream and fresh fruits as well.
The filling made of egg whites and sugar is the lightest you can have for Polish ptysie.
Check out the recipe here.
Polish Ptysie Recipe
- 1 cup of flour (standard or spelt flour)
- 1 cup of water
- 4 eggs
- ½ cup of butter (4 oz)
- 1 cup of mascarpone cheese
- 1 cup of heavy cream
- 4 tbsp of powdered sugar
- raspberry syrup (optional)
- 1 ½ cups of milk
- 4 egg yolks
- 2-3 tbsp of sugar/ xylitol/ any other sweetener
- 1 teaspoon of flour
- 3 teaspoons of potato starch
- 3 tbsp of cocoa or 1 teaspoon of vanilla extract (optional)
- Pour the water to the pot and heat.
- When it's almost boiling, add butter and wait until it melts.
- Start adding the flour while stirring all the time (use fork or whipper).
- When the entire flour is incorporated turn off the heat and wait until the dough is completely cold.
- Preheat the oven to 392˚F.
- Add eggs and mix until the dough will be smooth with no lumps.
- Place the baking paper on the pan(s) and pipe small puffs on it. You can either use the spoon or the piping bag.
- Bake at 392˚F for 25 minutes.
- When ptysie are ready and cold, cut each of them in half and add cream inside.
- If you want a custard filling, use this recipe.
- For the cream filling, whip the heavy cream with powdered sugar.
- Add mascarpone cheese and whip until you will get a smooth cream.
- If you want to get the pink color, add some raspberry juice.
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- All Purpose Flour
- Cacao Powder - Kakao
- Milk - Mleko
- Butter Unsalted - Masło
- Sugar - Cukier
- Xylitol Sweetener - Ksylitol
- Potato Starch (Flour) - Mąka (skrobia) ziemniaczana
- Vanilla Extract - Ekstrakt waniliowy
- Eggs Organic Cage-Free
- Mascarpone Cheese
- Heavy Cream - Śmietana kremówka
- Raspberry Syrup - Syrop malinowy
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Do you like my Polish ptysie recipe? Share your thoughts in comments!