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Karpatka (Polish Cream Puff Cake)

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Karpatka is a classic Polish dessert made with two layers of crispy choux pastry and a luscious pastry cream filling. Named after the Carpathian Mountains due to its uneven, rugged top layer, this Polish cream puff cake is a delightful combination of airy pastry and rich, velvety custard. Perfect for special occasions or as an elegant treat!

Ingredients

For the Choux Pastry:

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs

For the Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened

For Dusting:

  • Powdered sugar

Instructions

  • Prepare the Choux Pastry:

    • Preheat oven to 390°F (200°C). Line two 9-inch springform pans with parchment paper.
    • In a saucepan, heat water, milk, butter, sugar, and salt over medium heat until simmering.
    • Remove from heat, add flour, and stir quickly until dough forms.
    • Return to low heat and cook for 2 minutes, stirring continuously.
    • Transfer dough to a bowl and let cool for 10 minutes.
    • Add eggs one at a time, beating after each addition until smooth.
    • Divide dough evenly between two pans, spreading it unevenly for a mountain-like texture.
    • Bake for 25-30 minutes until golden brown. Let cool completely.

  • Make the Pastry Cream:

    • Heat milk, half the sugar, and salt in a saucepan over medium heat until simmering.
    • In a bowl, whisk cornstarch, remaining sugar, egg yolks, and vanilla.
    • Slowly pour half of the hot milk into the egg mixture while whisking.
    • Return mixture to the saucepan and cook over low heat, stirring until thickened.
    • Remove from heat and transfer to a shallow dish to cool.
    • Beat butter with a hand mixer, then gradually add cooled pastry cream, mixing until fluffy.

  • Assemble the Cake:

    • Place one pastry layer on a serving plate.
    • Spread the pastry cream evenly over the layer.
    • Top with the second pastry layer.
    • Refrigerate for at least 2 hours to set.
    • Dust with powdered sugar before serving.

Notes

  • Chocolate Karpatka: Add melted chocolate to the pastry cream for a decadent twist.
  • Nutty Flavor: Sprinkle chopped almonds or hazelnuts on top for added texture.
  • Berry Variation: Add fresh berries between the cream layers for a fruity contrast.

Find it online: https://avarecipe.com/karpatka-polish-cream-puff-cake/