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Karpatka Recipe

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★★★★★

5 from 60 reviews

Karpatka is a classic Polish dessert featuring delicate choux pastry layers filled with a rich, creamy vanilla custard known as crème mousseline. This show-stopping cake is named after the Carpathian Mountains due to its decorative, rustic peaks on the choux pastry top. The combination of light, airy pastry and smooth, buttery custard makes Karpatka a favorite for festive occasions or indulgent afternoon treats.

Ingredients

Scale

For the Crème Mousseline (Vanilla Custard):

  • 5 large egg yolks
  • 2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup)
  • 7 tablespoons potato starch
  • 2 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons vanilla bean paste (or more vanilla extract)
  • 200 grams unsalted butter (at room temperature, approx. 14 tablespoons + 1 teaspoon)
  • 2 tablespoons granulated white sugar

For the Choux Pastry:

  • 3/4 cup water
  • 6 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 1 large egg yolk
  • Butter (to grease the pans)

For Garnish:

  • Powdered sugar (for dusting on top)

Instructions

  1. Start the Crème Mousseline: In a medium bowl, beat 5 egg yolks with 1/3 cup sugar using a handheld electric mixer until thick and pale yellow. Beat in 7 tablespoons potato starch until well combined.
  2. Heat Milk Mixture: In a medium saucepan, combine 2 1/2 cups whole milk, 1/3 cup sugar, and 1/4 teaspoon salt. Warm over medium heat until just simmering.
  3. Temper Egg Mixture: Remove milk from heat. Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a few drops to temper. Then pour the egg yolk mixture back into the saucepan. Whisk in 2 teaspoons vanilla extract and 2 teaspoons vanilla bean paste.
  4. Cook Custard: Return saucepan to low heat and whisk constantly until the custard thickens, about less than a minute. Transfer to a bowl, cover surface with plastic wrap to prevent skin formation, and cool to room temperature.
  5. Prepare Choux Pastry Pans: Preheat oven to 380°F (193°C). Line bottoms of two 8 or 9-inch springform pans with parchment paper and grease the sides with butter.
  6. Make Choux Dough: In a medium saucepan over medium heat, combine 3/4 cup water, 6 tablespoons butter, and 1/8 teaspoon salt. Once butter is melted, remove from heat and stir in 3/4 cup all-purpose flour all at once. Return pan to low heat and cook, stirring constantly, until dough forms a ball and leaves residue on pan, about 2 minutes.
  7. Incorporate Eggs: Transfer dough to a large bowl and cool for 5-10 minutes until warm but not hot. Beat in 3 large eggs and 1 egg yolk one at a time using a handheld mixer until smooth and glossy.
  8. Shape and Bake: Divide dough evenly between prepared pans. Spread the dough to cover the bottoms and use the back of a spoon to create uneven peaks and valleys for a mountain-like appearance. Bake 25-28 minutes until puffed and golden.
  9. Cool Pastry: Let cool 10 minutes in pans, then remove and cool completely on wire racks.
  10. Finish Crème Mousseline: Beat 200 grams softened butter with 2 tablespoons sugar until pale and fluffy. Gradually add the cooled custard, beating until light and fluffy about 5 minutes. Cover with plastic wrap if pastry is not cool.
  11. Assemble Cake: Place one choux cake back into a springform pan. Spread filled crème mousseline evenly on top, then place second choux layer on top.
  12. Chill: Refrigerate assembled cake for 1 hour.
  13. Serve: Remove from pan, dust the top with powdered sugar, and enjoy.

Notes

  • Use room temperature butter to ensure smooth incorporation in the custard filling.
  • Be careful not to overcook the custard; it should thicken quickly once on low heat.
  • The uneven peaks on the choux pastry top mimic the natural look of the Carpathian Mountains.
  • Chill the cake before serving for the best texture and flavor melding.
  • Vanilla bean paste gives a richer flavor but can be substituted with additional vanilla extract.
  • Ensure the choux dough is cool enough before adding eggs to prevent scrambling.
  • Springform pans make assembly and removal easier but you can use cake rings or other pans with parchment lining.

Keywords: Karpatka, Polish dessert, choux pastry cake, vanilla custard cake, crème mousseline, traditional Polish sweets

Find it online: https://tastybella.com/karpatka-recipe/