Description
Karpatka is a traditional Polish dessert made with two layers of choux pastry filled with a rich, creamy vanilla custard. The top layer mimics the rugged peaks of the Carpathian Mountains, dusted generously with powdered sugar.
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- 1 cup (125g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/4 cup (30g) cornstarch
- 2 tablespoons (15g) all-purpose flour (for custard)
- 2 large egg yolks
- 3/4 cup (170g) unsalted butter, at room temperature (for custard)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C). Line two 9-inch square baking pans with parchment paper.
- In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
- Remove from heat and stir in flour until a dough forms. Return to heat and stir constantly for 1–2 minutes until the dough pulls away from the sides.
- Cool the dough slightly. Add eggs one at a time, mixing well after each until smooth and glossy.
- Divide dough evenly between the two pans and spread into an even layer.
- Bake for 25–30 minutes until golden and puffed. Let cool completely.
- To make the custard, heat 1 1/2 cups of milk and sugar in a saucepan until steaming.
- In a bowl, whisk remaining 1/2 cup milk with cornstarch, flour, egg yolks, and vanilla.
- Slowly pour hot milk into the egg mixture, whisking constantly, then return to saucepan and cook over medium heat until thickened.
- Transfer to a bowl, press plastic wrap onto the surface, and cool to room temperature.
- Beat softened butter until fluffy, then gradually add cooled custard, mixing until smooth and creamy.
- To assemble, place one choux layer in a pan, spread custard evenly, then top with the second choux layer.
- Refrigerate at least 2 hours or until set. Dust with powdered sugar before serving.
Notes
- Choux pastry will deflate slightly after baking; this is normal.
- Use vanilla bean paste for a richer custard flavor.
- The cake is best served chilled after the custard has set.
- Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 160mg
