Pin this A whimsical, imperfect version of the classic Polish Karpatka, featuring airy choux pastry layers with a creamy vanilla filling. This easy dessert is rustic and delicious> perfect for casual gatherings.
This recipe reminds me of cozy family gatherings where this Karpatka was always a crowd-pleaser with its light layers and creamy filling.
Ingredients
- Choux Pastry: 1 cup (240 ml) water, 1/2 cup (115 g) unsalted butter, 1/4 tsp salt, 1 cup (125 g) all-purpose flour, 4 large eggs
- Vanilla Cream Filling: 2 cups (480 ml) whole milk, 1/2 cup (100 g) granulated sugar, 1/4 cup (30 g) cornstarch, 1/4 cup (60 g) unsalted butter softened, 2 large egg yolks, 2 tsp vanilla extract
- Finishing: 2 tbsp powdered sugar (for dusting)
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Line two 8-inch (20 cm) square or round baking pans with parchment paper.
- Step 2:
- In a saucepan, combine water, butter, and salt. Heat until butter melts and mixture comes to a boil.
- Step 3:
- Add flour all at once, stirring vigorously until dough pulls away from the sides and forms a ball (about 1 minute).
- Step 4:
- Remove from heat. Let cool for 5 minutes, then beat in eggs one at a time, ensuring each is fully incorporated. The dough should be thick and glossy.
- Step 5:
- Divide dough evenly between prepared pans. Spread roughly—imperfections create the mountain look.
- Step 6:
- Bake for 25–30 minutes, until golden and puffed. Cool completely in pans.
- Step 7:
- For the filling, heat milk in a saucepan until just simmering. In a bowl, whisk sugar, cornstarch, and egg yolks.
- Step 8:
- Slowly pour hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking, until thick and bubbling.
- Step 9:
- Remove from heat. Stir in butter and vanilla until smooth. Cool to room temperature, stirring occasionally to prevent a skin.
- Step 10:
- Place one pastry layer on a serving plate. Spread cooled vanilla cream evenly over it. Top with the second pastry layer.
- Step 11:
- Dust generously with powdered sugar before serving.
Pin this This dessert brings back fond memories, enjoyed with loved ones over festive occasions and casual weekends alike.
Notes
Serve chilled for best texture. Pairs well with coffee or dessert wine.
Required Tools
Saucepan, Mixing bowls, Whisk, 2 baking pans (8-inch/20 cm), Spatula
Allergen Information
Contains eggs, dairy (milk, butter), and wheat (gluten). Always check labels on ingredients if you have allergies.
Pin this Enjoy this delightful Karpatka as a standout dessert that’s sure to impress every time.
Recipe FAQs
- → What makes the choux pastry airy?
The dough is cooked briefly on the stove, then beaten eggs are incorporated to create steam pockets during baking, resulting in an airy texture.
- → Can the vanilla filling be made richer?
Yes, folding in whipped cream to the cooled filling enhances its richness and lightness.
- → How do I ensure the filling doesn’t form a skin?
Stir the filling occasionally as it cools to prevent a skin from forming on the surface.
- → What oven temperature is used for baking the pastry layers?
Bake the layers at 400°F (200°C) until golden and puffed, about 25–30 minutes.
- → Can I add flavor variations to the filling?
Yes, adding a pinch of lemon zest gives a fresh citrus note to the creamy filling.
- → What is the best way to serve this dessert?
Serve chilled with a dusting of powdered sugar, alongside coffee or dessert wine for pairing.