Description
Karpatka is a traditional Polish dessert consisting of layers of choux pastry filled with a creamy vanilla custard. This delightful cake is light, airy, and perfect for any special occasion.
Ingredients
Units
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
- 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
- Start the Crème Mousseline (aka Make the Crème Pàtissèrie): Add the egg yolks and 1/3 cup sugar to a medium bowl…
- For the Choux Pastry: Preheat the oven to 380F. Line the bottom of 2 (8 or 9-inch) springform pans with parchment paper…
- Finish the Crème Mousseline (aka Turn the Crème Pàtissèrie Into Crème Mousseline): Once the custard is cool, use a handheld electric mixer…
- To Assemble: Once the choux cakes are completely cool, put 1 of the choux cakes back into a springform pan…