Description
Karpatka is a traditional Polish Carpathian cream cake featuring light, airy choux pastry layers filled with rich and fluffy vanilla crème mousseline. This elegant dessert combines a crisp golden choux crust with a luscious, silky custard-turned-mousseline cream, making it perfect for special occasions or a delicious treat with coffee. The cake is topped with a dusting of powdered sugar, evoking the snowy peaks of the Carpathian Mountains.
Ingredients
Scale
Crème Pâtissière (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)
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)
Crème Mousseline
- 200 grams unsalted butter (at room temperature, about 14 tablespoons + 1 teaspoon)
- 2 tablespoons granulated white sugar
For Serving
- Powdered sugar (for dusting on top)
Instructions
- Make the Crème Pâtissière: In a medium bowl, beat 5 egg yolks with 1/3 cup sugar using a handheld mixer until thick and pale yellow. Mix in the potato starch until smooth. In a medium saucepan over medium heat, combine 2 1/2 cups whole milk, 1/3 cup sugar, and 1/4 teaspoon salt; bring to a gentle simmer. Remove from heat. Gradually whisk about 1 cup of hot milk into the egg yolk mixture, starting with a few drops to temper the eggs, then pour the egg mixture back into the saucepan. Add 2 teaspoons vanilla extract and 2 teaspoons vanilla bean paste. Return to low heat and whisk constantly until the custard thickens, about less than a minute. Transfer to a bowl and cover with plastic wrap directly on its surface. Cool to room temperature.
- Prepare the Choux Pastry: Preheat the oven to 380°F (193°C). Line two 8 or 9-inch springform pans with parchment paper fitted to the bottom and grease the sides with butter. In a medium saucepan, heat 3/4 cup water with 6 tablespoons butter and 1/8 teaspoon salt over medium heat. Once butter melts, remove from heat and stir in 3/4 cup all-purpose flour all at once. Place back on low heat and stir constantly until the dough forms a ball and leaves residue on the bottom, about 2 minutes. Transfer dough to a large bowl and cool for 5-10 minutes until warm but not hot.
- Incorporate Eggs into Choux Dough: Using a handheld mixer, beat in the 3 large eggs and 1 egg yolk one at a time until fully incorporated and the dough is smooth and glossy.
- Shape and Bake the Choux Layers: Divide the dough evenly between the two prepared pans. Use a spoon to spread the dough covering the pans’ bottoms and create uneven peaks and divots to mimic the Carpathian Mountains appearance. Bake for 25 to 28 minutes until puffed and evenly golden. Allow to cool for 10 minutes in pans, then remove and cool completely on a wire rack.
- Finish the Crème Mousseline: In a large bowl, beat 200 grams room temperature unsalted butter with 2 tablespoons sugar until pale and fluffy using a handheld mixer. Add the cooled vanilla custard a spoonful at a time, beating after each addition until fully incorporated. Continue beating for about 5 minutes until the mixture is light and fluffy. Cover with plastic wrap if cakes aren’t fully cooled yet.
- Assemble the Cake: Place one choux cake layer back into a springform pan. Evenly spread the crème mousseline over the layer. Top with the second choux cake layer. Refrigerate for 1 hour before serving.
- Serve: Remove the cake from the springform pan. Just before serving, dust the top generously with powdered sugar.
Notes
- Ensure the custard is cooled to room temperature before whipping into the butter to avoid melting the butter.
- Use potato starch for the custard to achieve a smooth and stable cream texture.
- The uneven peaks on the choux dough before baking create the characteristic mountainous look for the Karpatka.
- The cake should be refrigerated for at least an hour to set properly before serving.
- For best flavor, use quality vanilla extract and vanilla bean paste if available.
- Butter the springform pan sides well to ensure easy removal of the cake layers.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Keywords: Karpatka, Polish cream cake, choux pastry dessert, vanilla crème mousseline, traditional Polish dessert
