Description
Karpatka is a traditional Polish Carpathian Mountain cream cake featuring two layers of golden choux pastry filled with smooth and luscious mousseline cream. This delicate dessert combines the light, airy texture of choux dough with a rich vanilla-flavored pastry cream, making it a beloved treat in Polish cuisine. The cake is finished with a dusting of powdered sugar, offering a perfect balance of elegance and comfort.
Ingredients
Choux Dough
- ½ cup Milk
- ½ cup Water
- 80 g Unsalted Butter
- ½ tsp Salt
- 2 tsp Sugar
- 150 g All-purpose Flour
- 4 Eggs
Mousseline Cream
- 2 cups Milk
- 2 Eggs
- ⅔ cup Sugar
- 50 g Cornstarch
- 2 tsp Vanilla Extract
- ¾ cup Unsalted Butter, room temperature
For Garnish
- Powdered Sugar
Instructions
- Prepare the Mousseline Cream: In a medium saucepan over medium heat, bring the milk to a boil. In a separate medium bowl, whisk together eggs and sugar until combined. Add cornstarch and whisk until smooth with no lumps. Gradually pour the hot milk into the egg mixture while stirring continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens to a custard consistency. Remove from heat and stir in vanilla extract. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming, and allow it to cool completely.
- Prepare the Choux Dough: Preheat the oven to 375°F (190°C). In a saucepan, combine milk, water, butter, sugar, and salt and bring to a boil. Remove from heat immediately, then add the flour all at once and stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan. Return to low heat and cook the dough for another 1-2 minutes while stirring constantly to dry it slightly, then transfer to a mixing bowl to cool for a few minutes.
- Add Eggs to Dough: Once the dough is slightly cooled but still warm, add the eggs one at a time, stirring vigorously after each addition until the mixture is smooth, shiny, and uniform.
- Bake the Choux Layers: Divide the dough evenly into two greased and parchment-lined cake pans. Spread it evenly and bake in the preheated oven for 30 minutes until golden and puffed. Remove from oven and cool completely in the pans.
- Make Mousseline Cream Filling: Using a stand or electric mixer, beat the room temperature butter on medium speed until creamy. Gradually add the cooled pastry cream in batches, whisking continuously until the mixture is smooth and fully combined into mousseline cream.
- Assemble the Cake: Place one choux pastry layer in the cake pan, then spread the mousseline cream evenly over it. Fill any gaps on the second choux layer with a small amount of the cream, then gently place it on top. Press lightly to secure the layers together.
- Chill: Refrigerate the assembled cake for 2 to 4 hours to allow it to set and the flavors to meld.
- Serve: Dust the top of the cake with powdered sugar before serving. Slice and enjoy this classic Polish delicacy!
Notes
- Ensure the pastry cream is completely cooled before adding to butter to prevent melting.
- Covering the surface of the pastry cream with plastic wrap prevents a skin from forming.
- Choux dough can be sticky; stirring vigorously and adding eggs one at a time ensures a smooth consistency.
- The mousseline cream can be adjusted in sweetness according to preference.
- Store the assembled cake refrigerated and consume within 2-3 days for optimal freshness.
