The KARPATKA is a traditional Polish dessert made of two layers of choux pastry filled with a rich vanilla pastry cream and butter. The name Karpatka comes from the Carpathian Mountains, because the irregular surface of the pastry resembles snowy mountain peaks, especially once dusted with powdered sugar.
Karpatka is a variation of the French cake Millefeuille or the Polish Napoleonka, but stands out for its more rustic, less laminated pastry. It is a delicate yet intensely flavored dessert, perfect for lovers of creams and the contrast between soft and crunchy textures.
It is very popular in Poland and is often prepared for special occasions or served as a Sunday dessert.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Polish
- Seasonality: All seasons
- Energy 574.80 (Kcal)
- Carbohydrates 48.37 (g) of which sugars 28.61 (g)
- Proteins 9.61 (g)
- Fat 39.23 (g) of which saturated 24.29 (g)of which unsaturated 14.90 (g)
- Fibers 0.40 (g)
- Sodium 40.77 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups milk
- 4 egg yolks (medium, at room temperature)
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 tsp vanilla extract
- 11 tbsp unsalted butter (softened (about 5.6 oz))
- 2 1/2 tbsp granulated sugar
- 2/3 cup water
- 4 1/2 tbsp butter (about 2.3 oz)
- 2 tsp granulated sugar
- 7/8 cup all-purpose flour (type 00 if available)
- 3 eggs (about 3 medium eggs at room temperature)
What you will need for the Karpatka
- 2 Pots
- 2 Bowls
- 1 Pan 8 in
- Electric hand mixers
- 1 Whisk
- 1 Food-grade acetate sheet
- 1 Adjustable cake ring adjustable 6 to 12 in
- 1 Spatula
- 1 Plastic wrap
Karpatka Preparation
Place the milk and the vanilla extract in a saucepan and bring it just to a boil. In a bowl, quickly whisk the egg yolks with the sugar. Add the cornstarch and incorporate it well, avoiding lumps.
As soon as the milk reaches a boil, pour it gradually, a thin stream at a time, into the egg mixture, whisking quickly by hand to temper everything.
Return the mixture to the heat and stir constantly until the cream thickens.
When cooking is finished, transfer the cream to a bowl and let it cool to room temperature.In a saucepan put the water, the butter and the sugar. Place over the heat and bring to a boil. Add the flour all at once and, using a wooden spoon, cook the dough while stirring for 2-3 minutes, or until a film forms on the bottom.
Remove from the heat and transfer the dough to a mixing bowl. Let it cool slightly and add the eggs one at a time until the dough becomes similar to a cream. Add the third egg beaten little by little, adjusting the consistency as you incorporate it.
Butter two 8-inch pans and line them with parchment paper.
Divide the choux pastry into two equal parts and place them into the two pans, leveling well with a spatula or spoon. If you don’t have two identical pans you can bake the pastry one at a time.
Bake in a preheated, conventional oven at 410°F for 10 minutes, then lower to 356°F and continue baking for another 15 minutes or until lightly golden.
Remove from the oven and let cool.
Take the butter out of the fridge and let it soften. Once soft, beat it with the sugar until creamy.
Also beat the pastry cream with the mixers to make it smooth.
Add one tablespoon of pastry cream at a time to the buttercream and mix until you obtain a smooth, fluffy cream.
Place one choux base on a serving plate. Put it inside an 8-inch removable ring lined with a strip of acetate or, alternatively, parchment paper. This will allow you to unmold it without the cream sticking to the sides.
Cover it with the cream, spreading and compacting it well, and top with the other choux disk. Press lightly so it adheres well to the cream.
Cover with plastic wrap and transfer your Karpatka to the refrigerator to set for at least 6 hours.
After that time, remove the ring and the acetate and serve sprinkled with plenty of powdered sugar.
To enjoy Karpatka at its best, take it out of the fridge about 15-20 minutes before serving so the cream reaches the right consistency!
Storage
In the refrigerator 🧊: As this is a dessert with milk-and-butter–based cream, store it in the refrigerator, covered with plastic wrap or in an airtight container, for a maximum of 2-3 days.
Avoid humidity: Choux pastry tends to lose crispness over time, so it’s best to avoid containers that create condensation.
Do not freeze ❌: The cream may separate and alter the texture of the dessert after thawing.
