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Karpatka Polish Carpathian Cream Cake Recipe

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4.6 from 104 reviews

Karpatka is a traditional Polish cream cake featuring layers of light, flaky choux pastry filled with a rich and silky vanilla crème mousseline. This dessert combines the texture of puffed, golden choux with a luscious custard-based cream, making it a beloved treat for special occasions or anytime you crave a classic European pastry.

Ingredients

Scale

For the Crème Pâtissière:

  • 5 large egg yolks
  • 2/3 cup granulated sugar, divided
  • 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 additional vanilla extract
  • 14 tablespoons unsalted butter, at room temperature
  • 2 tablespoons granulated sugar

For the Choux Pastry Dough:

  • 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, for greasing pans
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Crème Pâtissière: In a medium bowl, beat the egg yolks with 1/3 cup of the granulated sugar using an electric mixer until the mixture is thick and pale yellow. Gradually incorporate the potato starch until the mixture is smooth.
  2. Heat the Milk: In a medium saucepan, combine the whole milk, remaining 1/3 cup granulated sugar, and salt. Heat over medium heat and bring to a gentle simmer, being careful not to boil.
  3. Temper the Eggs and Make Custard: Remove the milk from heat. Slowly whisk about 1 cup of the hot milk into the egg yolk mixture to temper it, preventing curdling. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Add the vanilla extract and vanilla bean paste. Return to low heat and whisk constantly until the mixture thickens, which should take less than one minute.
  4. Cool the Custard: Transfer the thickened custard to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.
  5. Prepare the Springform Pans: Preheat the oven to 380°F (193°C). Line the bottoms of two 9-inch round springform pans with parchment paper and lightly grease the sides with butter to prevent sticking.
  6. Cook Choux Pastry Dough: In a medium saucepan over medium heat, combine water, unsalted butter, and salt. Once the butter has fully melted, remove the pan from heat and immediately add the flour all at once. Return the pan to low heat and stir constantly until the dough comes together into a ball and leaves a slight film on the bottom of the pan, approximately 2 minutes.
  7. Incorporate Eggs for Choux Pastry: Transfer the dough to a large bowl and let it cool for 5 to 10 minutes until it is warm but not hot. Using an electric mixer, beat in the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next. Continue until the dough is smooth and glossy.
  8. Shape and Bake Choux Layers: Divide the dough evenly between the two prepared springform pans, spreading it to cover the bottoms. Use the back of a spoon to create uneven peaks and valleys to give the top a rustic look. Bake the choux pastry for 25 to 28 minutes until puffed, golden, and crisp.
  9. Cool Choux Layers: Allow the baked choux pastry to cool in the pans for 10 minutes. Then, carefully remove the layers and transfer them to wire racks to cool completely.
  10. Finish the Crème Mousseline: In a large bowl, beat the room temperature butter with 2 tablespoons of granulated sugar until pale and fluffy. Gradually add the cooled custard cream a spoonful at a time, beating continuously until the mixture is light and airy, which should take about 5 minutes.
  11. Assemble the Cake: Place one choux pastry round into a springform pan. Spread the vanilla cream filling evenly over this layer. Carefully place the second choux round on top.
  12. Chill and Serve: Refrigerate the assembled cake for at least an hour to set the cream. Before serving, dust the top with powdered sugar for a classic finish.

Notes

  • Tempering the egg yolks with hot milk is crucial to avoid curdling when making the custard.
  • Ensure the choux pastry dough is not too hot when adding eggs to prevent cooking the eggs prematurely.
  • Creating uneven peaks on the choux dough before baking gives the cake its characteristic rustic appearance.
  • Chilling the assembled cake enhances the flavor and helps the cream set for easier slicing.
  • You can substitute potato starch with cornstarch if unavailable, but potato starch provides a lighter texture.

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

Find it online: https://spiceupwithsophie.com/karpatka-polish-carpathian-cream-cake-recipe-3/