Description
Karpatka is a traditional Polish dessert featuring light and airy choux pastry layers filled with a smooth and creamy vanilla-flavored crème mousseline. Inspired by the look of the Carpathian Mountains, this cake offers a delightful combination of crispy, golden baked pastry and a rich, fluffy custard cream filling, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Crème Mousseline
- 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 (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
Other
- Butter to grease the pans
- Powdered sugar for dusting on top
Instructions
- Prepare the Crème Mousseline base: In a medium bowl, combine egg yolks and 1/3 cup sugar. Beat with a handheld electric mixer until the mixture is thick and pale yellow. Mix in the potato starch until fully integrated.
- Heat the milk: In a medium saucepan over medium heat, combine milk, remaining 1/3 cup sugar, and salt. Bring to a gentle simmer, then remove from heat.
- Temper the egg mixture: Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with just a few drops to prevent curdling. Pour this tempered mixture back into the saucepan with the remaining milk. Add the vanilla extract and vanilla bean paste, stirring to combine.
- Cook the custard: Return the saucepan to low heat. Whisk continuously for less than a minute until the custard thickens. Transfer to a bowl and cover with plastic wrap placed directly on the surface to prevent a skin from forming. Allow to cool to room temperature.
- Preheat oven and prepare pans: Heat the oven to 380°F (193°C). Line the bottoms of two 8 or 9-inch springform pans with parchment paper and grease the sides with butter.
- Make the choux dough: In a medium saucepan over medium heat, combine water, butter, and salt. Once butter is melted, remove from heat and stir in the flour all at once. Lower heat and return the pan to stovetop, stirring constantly until the dough forms a ball and leaves residue on the bottom, about 2 minutes.
- Incorporate eggs into dough: Transfer dough to a large bowl. Let cool for 5 to 10 minutes until warm but not hot. Using a handheld mixer, beat in eggs and egg yolk one at a time, ensuring each is fully absorbed before adding the next. The batter should be smooth and glossy.
- Shape choux layers: Divide dough evenly between prepared pans, spreading to cover the bottom. Use the back of a spoon to create uneven peaks and valleys to mimic mountain shapes.
- Bake choux layers: Bake in preheated oven for 25 to 28 minutes until puffed and golden. Avoid opening the oven during baking to maintain puffiness.
- Cool choux layers: Let cakes cool for 10 minutes in pans, then remove and transfer to a wire rack to cool completely.
- Cream the butter and sugar: Using a handheld mixer, beat room temperature butter and 2 tablespoons sugar in a large bowl until pale and fluffy.
- Combine custard and butter: Add the cooled custard spoonful by spoonful into the creamed butter, beating well after each addition until mixture is light and fluffy, approximately 5 minutes.
- Cover crème mousseline: If the choux cakes are not yet cooled, cover the crème mousseline with plastic wrap pressed to the surface to prevent drying.
- Assemble the cake: Place one cooled choux pastry layer into a springform pan. Evenly spread the crème mousseline over this layer. Top with the second choux pastry layer.
- Chill and serve: Refrigerate assembled cake for at least 1 hour to set. Remove from springform pan and dust the top with powdered sugar just before serving.
Notes
- Ensure the custard is completely cooled before mixing with butter to prevent melting the butter.
- Do not open the oven door during baking to avoid collapsing the choux pastry.
- Using vanilla bean paste adds a richer vanilla flavor but can be substituted with extra vanilla extract if unavailable.
- Greasing the springform pans well and using parchment paper bottoms makes removing the delicate choux cakes easier.
- This cake is best served within 1-2 days and should be stored refrigerated.
Keywords: Karpatka, Polish cream cake, Choux pastry, Crème mousseline, Vanilla custard cake, Traditional Polish dessert, Cream-filled cake