Description
Karpatka is a classic Polish dessert featuring delicate choux pastry layers filled with a rich and creamy vanilla crème mousseline. This cake is known for its light, airy texture and the signature uneven, mountain-like tops that give it a rustic look reminiscent of the Carpathian Mountains. Perfect for special occasions or an indulgent treat, Karpatka combines crispy pastry with silky custard for a truly memorable dessert experience.
Ingredients
Scale
Crème Pâtissière (Base Custard)
- 5 large egg yolks
- 1/3 cup granulated white sugar
- 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)
Crème Mousseline (Cream Filling)
- 200 grams unsalted butter (room temperature, about 14 tablespoons + 1 teaspoon)
- 2 tablespoons granulated white sugar
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)
Finishing
- Powdered sugar (for dusting on top)
Instructions
- Make the Crème Pâtissière: In a medium bowl, beat the egg yolks and 1/3 cup sugar with a handheld electric mixer until thick and pale yellow. Mix in the potato starch until smooth.
- Heat Milk Mixture: In a medium saucepan over medium heat, combine the milk, the other 1/3 cup sugar, and salt. Bring it to a gentle simmer, then remove from heat.
- Temper Egg Mixture: Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with just drops to avoid curdling. Pour this tempered mixture back into the saucepan with the remaining milk. Add vanilla extract and vanilla bean paste and return to low heat.
- Cook Custard: Whisk constantly over low heat until custard thickens, about less than one minute. Transfer to a bowl and cover with plastic wrap directly on the surface. Cool to room temperature.
- Prepare Oven and 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.
- Make Choux Pastry Dough: In a saucepan over medium heat, combine water, butter, and salt. Heat until butter melts, then remove from heat and stir in all flour at once. Return to low heat and cook, stirring constantly, until dough forms a ball and leaves residue on pan bottom, about 2 minutes.
- Cool Dough and Add Eggs: Transfer dough to a large bowl and let cool 5-10 minutes until warm but not hot. Beat in eggs and egg yolk one at a time with a handheld mixer until smooth and glossy.
- Form Cakes: Divide dough evenly between prepared pans. Spread dough to fully cover bottom then create divots and peaks with the back of a spoon to mimic mountainous texture.
- Bake Pastry: Bake for 25-28 minutes until puffed and golden brown. Cool in pans 10 minutes then remove from pans and cool completely on a wire rack.
- Finish Crème Mousseline: Beat butter and 2 tablespoons sugar in a large bowl until pale and fluffy. Gradually add cooled custard, a spoonful at a time, beating until light and fluffy, about 5 minutes.
- Assemble Cake: Place one choux cake in a springform pan, spread the crème mousseline evenly over it, then place the second choux cake on top.
- Chill and Serve: Refrigerate assembled cake at least 1 hour. Remove springform sides and dust top with powdered sugar before serving.
Notes
- Ensure the choux pastry dough is not too hot when adding eggs to prevent them from cooking prematurely.
- Placing plastic wrap directly on custard prevents a skin from forming as it cools.
- The uneven peaks of the choux pastry create the cake’s characteristic mountain shape and texture.
- Chilling the cake allows the flavors to meld and the filling to set properly.
- Use room temperature butter for the mousse for easier whipping and smoother texture.
- Can be stored covered in refrigerator for up to 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Keywords: Karpatka, Polish dessert, choux pastry cake, crème mousseline, vanilla custard cake, traditional Polish recipes
