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Karpatka

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Karpatka is a classic Polish cream cake made with light choux pastry layers filled with a rich vanilla custard cream. Its rustic, craggy top resembles the Carpathian Mountains and is dusted with powdered sugar.

Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 large egg yolks
  • 2 tbsp unsalted butter (for custard)
  • 1 tsp vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking pan with parchment paper.
  2. In a saucepan, bring water and butter to a boil. Add flour and stir vigorously until a dough forms and pulls away from the sides.
  3. Remove from heat, cool slightly, then beat in eggs one at a time until smooth.
  4. Divide the dough into two portions, spread each onto baking sheets, and bake for 25–30 minutes until golden and puffed. Cool completely.
  5. For the custard, heat milk until warm. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add warm milk while whisking.
  6. Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
  7. Remove from heat, stir in butter and vanilla, then cool completely.
  8. Spread custard over one pastry layer, top with the second layer, and refrigerate for at least 2 hours.
  9. Dust with powdered sugar before serving.

Notes

  • Ensure the custard is fully cooled before assembling to prevent melting.
  • Refrigerate for several hours for best texture and slicing.
  • Store leftovers in the fridge for up to 3 days.
  • You can add whipped cream to lighten the custard filling.

Nutrition

Find it online: https://yumfamilyrecipes.com/karpatka/