Karpatka (Polish Carpathian Cream Cake)

Why You’ll Love Karpatka Recipe

• It delivers a luxurious, creamy texture without being overly heavy.

• The choux pastry gives a light, crisp contrast to the rich filling.

• It’s visually striking and elegant, yet surprisingly approachable for home bakers.

• You can make parts of it ahead of time (pastry, cream) to ease assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crème Mousseline (Vanilla Cream Filling)
egg yolks
granulated sugar
potato starch
whole milk
salt
vanilla extract / vanilla bean paste
unsalted butter
extra sugar for creaming

For the Choux Pastry Layers
water
unsalted butter
salt
all-purpose flour
eggs + extra egg yolk

Other
butter (for greasing pans)
powdered sugar (for dusting)

Directions

1. Prepare the pastry cream (crème pâtissière).
   Whisk egg yolks with half the sugar until thick. Stir in starch. Separately heat milk with the rest of the sugar and salt until it simmers. Temper the egg mixture with hot milk gradually, then return to the pan and cook until thickened. Remove from heat and cool to room temperature, placing plastic wrap directly on the surface to prevent a skin.

2. Convert to crème mousseline.
   With both the pastry cream and butter at room temperature, cream the butter with a small amount of sugar until pale and fluffy. Then gradually beat in the pastry cream, blending until smooth and airy.

3. Make the choux pastry.
   Preheat oven (about 380 °F). Grease and line two 8‑ or 9‑inch springform pans (or baking sheets). In a saucepan, melt butter with water and salt; off heat, stir in flour all at once, then return to low heat and stir until the mixture forms a ball and leaves a film on the pan. Transfer to a bowl and cool briefly, then beat in eggs (and an extra yolk) one at a time until a smooth, glossy batter forms.

4. Bake the choux layers.
   Divide the dough between the two pans. Spread unevenly (creating peaks and valleys) so the finished top looks mountain‑like. Bake until puffed and golden (about 25–28 minutes). Cool first in pans, then remove and let cool fully on a wire rack.

5. Assemble the cake.
   Place one choux layer back in a springform or serving base. Spread the crème mousseline evenly over it. Place the second choux layer on top. Chill for at least an hour. Before serving, dust generously with powdered sugar.

Servings and timing

Yield: about 12 servings
Prep time: ~ 45 minutes
Cook time: ~ 45 minutes
Total (including resting/chilling): ~ 1 hour 30 minutes

Variations

• Swap potato starch for cornstarch (use ~ 3½ tablespoons).

• Add flavor variations to the cream: fold in fruit purée (berries, mango), or whisk in melted chocolate for a chocolate‑cream version.

• Insert a layer of fresh berries between cream and top pastry for extra tang.

• Use different shapes or molds if you don’t have springform pans — bake on parchment‑lined trays and cut rounds.

Storage/Reheating

Store in the refrigerator (covered) for up to 3 days.
Note: the choux pastry softens over time as it absorbs moisture from the filling. Let the cake sit at room temperature ~ 20 minutes before serving to let the cream soften slightly.

FAQs

What is pâte à choux / choux pastry?

Choux pastry is a light dough used for cream puffs and éclairs. It puffs via steam rather than chemical leavening, resulting in hollow interiors perfect for filling.

What is the cream filling in karpatka?

The filling is crème mousseline, which is pastry cream (crème pâtissière) whipped together with butter to make a fluffy, silky cream.

Can I use puff pastry instead of making choux?

Yes — but then the dessert becomes more like the Polish Napoleonka (cream‑puff style cake with puff pastry). It changes texture and character.

How do I know when choux pastry is done?

It should be puffed and evenly golden. Also, the dough should have cooked sufficiently in the pan to form a ball and leave a light film or residue on the bottom.

Can I make karpatka ahead of time?

Yes — you can prepare the choux layers and cream in advance, then assemble later. The finished cake stores up to 3 days refrigerated (though pastry will soften).

What can I use instead of potato starch?

You can use cornstarch — about 3½ tablespoons as a substitution — or other starches like tapioca or arrowroot in adjusted amounts.

Why did my cream turn out runny?

Possibilities: the custard wasn’t cooked long enough to thicken, or you beat in butter and cream before it cooled properly. Also, using substitutes incorrectly can affect consistency.

Why did my choux batter stay liquid and not shape?

Likely the dough didn’t cook long enough on the stovetop to drive off moisture. You want it to form a ball and leave a residue on the pan before beating in eggs.

Will the pastry soften over time?

Yes — as the cream fills it, the crispness softens. That’s normal. Serve soon for the best contrast in textures.

Should butter and cream be same temperature when combining?

Yes. Both should be at room temperature so they emulsify smoothly without lumps or separation.

Conclusion

Karpatka is a stunning dessert that balances light, crisp choux pastry with rich, velvety vanilla cream. While it may seem elaborate, the techniques involved are quite manageable with a bit of patience. It’s perfect for celebrations or whenever you want to impress. Let me know if you’d like a printable recipe card or metric conversions!