Description
A traditional Polish dessert with two layers of light choux pastry and a rich, creamy vanilla custard filling that resembles snowy mountain peaks.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 4 large egg yolks
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar, for serving
Instructions
- Preheat oven to 400°F (200°C). Line two 9-inch round pans with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil. Reduce heat, add flour all at once, and stir until dough forms a ball. Let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until dough is smooth and glossy.
- Divide dough between pans and spread evenly. Bake 25–30 minutes until puffed and golden. Cool completely.
- For the custard, warm milk in a saucepan. In a bowl, whisk sugar, cornstarch, flour, and egg yolks. Slowly whisk in warm milk to temper the eggs.
- Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and smooth. Remove from heat and stir in vanilla. Cool completely with plastic wrap on the surface.
- Beat softened butter until light and creamy, then gradually add cooled custard, one spoonful at a time, until smooth.
- Place one pastry layer on a serving plate. Spread custard evenly, top with second layer, and refrigerate 2 hours.
- Dust generously with powdered sugar before serving.
Notes
For best texture, allow both pastry and custard to cool completely before assembly. Store in the refrigerator up to 3 days; not suitable for freezing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 190mg
Keywords: Karpatka, Polish Custard Cake, choux pastry, vanilla cream, traditional dessert