Description
Karpatka is a traditional Polish dessert featuring two layers of golden choux pastry filled with a smooth, vanilla-flavored custard cream. Inspired by the peaks of the Carpathian Mountains, this cake boasts a light, airy texture contrasted by a rich and creamy filling, making it a beloved treat for special occasions and family gatherings.
Ingredients
Choux Pastry:
- ½ cup milk
- ½ cup water
- 80 g unsalted butter
- ½ tsp salt
- 2 tsp sugar
- 150 g all-purpose flour
- 4 eggs
Cream Filling:
- 2 cups milk
- 2 eggs
- ⅔ cup sugar
- 50 g cornstarch
- 2 tsp vanilla extract
- ¾ cup unsalted butter (room temperature)
For Garnish:
- Powdered sugar
Instructions
- Prepare the choux pastry base: In a saucepan, bring milk, water, butter, salt, and sugar to a boil. Remove from heat and stir in the flour all at once until a smooth dough forms.
- Incorporate the eggs: Let the dough cool slightly, then add eggs one at a time, mixing thoroughly after each addition until the batter is smooth and glossy.
- Bake the first layer: Spread half of the choux pastry batter evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (392°F) for 30 to 35 minutes until it turns golden brown. Allow to cool.
- Make the cream filling: Heat 2 cups of milk in a saucepan until warm. While heating, whisk together eggs, sugar, cornstarch, and vanilla extract in a bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
- Finish the filling: Remove the custard from heat and let it cool slightly. Then, beat in the room-temperature butter until the cream is smooth and fluffy.
- Assemble the cake: Place the baked choux pastry layer on a serving dish. Spread the prepared cream filling evenly over it. Top with the remaining half of the choux pastry spread and baked the same way.
- Final touch: Dust the top of the Karpatka cake with powdered sugar before serving. Chill for at least 1 hour for best results.
Notes
- Ensure the choux pastry dough cools enough before adding eggs to prevent curdling.
- The cream filling should be thick enough to hold between the pastry layers but still creamy and smooth.
- Use room-temperature butter for the cream to help it blend seamlessly.
- Chilling the assembled cake helps the flavors meld and the cream to set properly.
- This cake is best enjoyed within 2 days and should be stored refrigerated.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
