Karpatka or Polish Carpathian Cake is a Polish delicacy. It is essentially a giant, cream-filled choux pastry—flaky on the outside, soft on the inside, and bursting with a rich, silky custard known as Crème Mousseline. If you love my Classic Eclair and Cream Puffs, then you’re in for a treat with Karpatka!
What is Karpatka?
Karpatka is Poland’s answer to the French mille-feuille or Napoleon cake, but instead of puff pastry, it uses choux pastry—the same dough used for éclairs and cream puffs. When baked, the choux layers puff up unevenly, forming craggy, golden-brown peaks that resemble the rugged slopes of the Carpathian Mountains—hence the name Karpatka!
Between these light and airy layers sits a smooth, buttery vanilla custard, also known as Crème Mousseline, which is essentially a pastry cream enriched with whipped butter. The combination of textures and flavors makes Karpatka a delightful dessert that’s both simple and elegant.
And if you’re a fan of custard-filled delights, don’t miss my Coffee Cream Buns and Custard Buns, both featuring rich, luscious fillings that melt in your mouth!
A Dessert for Every Occasion
Karpatka is often served at family gatherings, birthdays, and holidays in Poland, making it a beloved comfort dessert. It’s not overly sweet, making it perfect for those who prefer desserts with a balanced, creamy richness.
Plus, it’s surprisingly easy to make at home! If you’ve ever made choux pastry, you’ll find this recipe straightforward. And if you haven’t, don’t worry—I’ll guide you through each step to ensure you get perfectly puffed layers and a silky-smooth custard every time.
Ready to bake this Polish classic? Let’s get started!
Ingredients required for Karpatka:
Following is a quick preview, for the detailed list, find the recipe card below:
For the Choux Pastry:
- Milk and Water
- Sugar – Can be omitted if preferred.
- Salt
- Butter- Unsalted
- All-purpose flour
- Eggs
For the Crème Mousseline:
- Milk
- Sugar
- Vanilla extract
- Egg yolks
- Cornstarch .
- Unsalted butter
How to make Karpatka?
Following is a summary, for the detailed instructions, find the recipe card below:
Choux Pastry Layers:
- Heat milk, water, sugar, salt, and butter in a saucepan until combined.
- Remove from heat and stir in flour until no dry bits remain.
- Cook the dough for a minute, then let it cool slightly.
- Whisk eggs and add in parts, mixing well.
- Divide batter into two greased and lined pans, creating peaks with a spatula.
- Bake in a preheated oven until golden.
- Cool completely before assembling.
Crème Mousseline:
- Heat milk, sugar, and vanilla until boiling.
- Whisk egg yolks and cornstarch, then gradually add hot milk.
- Cook on medium-low heat until thick, then cool.
- Beat butter and incorporate cooled custard in parts.
- Assemble by layering choux pastry and custard, then chill before serving.
Tips for successful baking:-
- Measure the ingredients accurately. For better results employ a digital scale
- The perfect consistency of the choux batter is when the batter falls from the spatula in the shape of V. For this add eggs a little at a time to check the perfect consistency. Sometimes you may need more or even fewer eggs.
- Strain the cream through a mesh sieve for a smoother texture.
- Before incorporating the pastry cream and butter make sure both are at room temperature otherwise they won’t combine.
Storage and Make Ahead Tips for Karpatka:
Storing the Karpatka at room temperature and in the freezer is not recommended as the cream can spoil very easily. You can store them in the fridge for up to 3 days. Note: the choux pastry will turn soggier the longer you store it.
Make ahead: The baked Choux pastry layer can be stored in the freezer for up to 1 month by wrapping it in foil or plastic wrap. Thaw them overnight in the fridge then bake at 350°F /180°C for 8-10 minutes to restore freshness. The cream can be stored in the fridge for up to 2 days. Let it come to room temperature before assembly.
FAQ’s
Is it necessary to use a water-milk combination for the choux pastry layer?
Water-based choux pastry is lighter and crispier whereas a milk-based one is soft, tender, and brown. You can use water, milk, or a combination but for this cake structure, I recommend that you use either only water or a combination like used in this recipe for better results.
My pastry didn’t poof up?
Either the temperature of the oven wasn’t high enough or repeatedly opening the oven while the pastry was baking can lead to this situation.
if you liked this recipe, try these!
Polish Carpathian Cake (Karpatka)
Ingredients
For the Choux Pastry:
- 70 g milk 4½ tbsp
- 70 g water 4½ tbsp
- 5 g sugar ¼ tbsp
- 1/8 tsp salt
- 52 g Butter (unsalted) 3½ tbsp
- 83 g all-purpose flour ⅔ cup
- 3 eggs room temperature
For the Crème Mousseline:
- 430 ml milk 1⅔ cups
- 100 g sugar ½ cup
- 1 tbsp vanilla extract
- 2 egg yolks
- 25 g cornstarch 2½ tbsp
- 140 g Butter (room temperature, unsalted) ⅔ cup
Instructions
For the Choux Pastry:
- In a saucepan over medium-high heat, add milk, water, sugar, salt, and butter. Stir until butter is melted and the mixture is smooth.
- Remove from heat and immediately add flour, stirring vigorously with a spatula until a smooth dough forms.
- Return the pan to low heat and cook while stirring for 1 minute.
- Transfer the dough to a bowl and let it cool for 5 minutes.
- In a separate bowl, whisk eggs. Gradually add to the dough in 2-3 additions, mixing thoroughly each time.
- Divide the batter into two greased and lined 7-inch cake pans. Use a spatula to create peaks for texture.
- Bake in a preheated oven at 200°C/392°F for 25-30 minutes or until golden brown.
- Let cool for 5-10 minutes, then transfer to a wire rack.
For the Crème Mousseline:
- In a saucepan, heat milk, sugar, and vanilla extract until it comes to a boil. Set aside.
- In another saucepan, whisk egg yolks and cornstarch until smooth.
- Slowly pour in 1/3 of the hot milk while continuously stirring.
- Add the remaining milk and mix well.
- Cook over medium-low heat, stirring continuously, until the mixture thickens and comes to a boil.
- Transfer to a bowl, cover with cling film (touching the surface), and let it cool to room temperature.
- Beat softened butter until creamy, then gradually add the cooled custard while beating until smooth.
Assembly:
- Line a 7-inch cake pan with parchment, ensuring overhang.
- Place one choux layer at the bottom.
- Spread the Crème Mousseline evenly on top.
- Add the second choux layer, lightly press down, and cover loosely with cling film.
- Refrigerate for 2-4 hours before slicing.
- Dust with powdered sugar before serving.
Notes
- Measure the ingredients accurately.
- Add eggs a little at a time for perfect consistency of choux layers
- Strain the cream through a mesh sieve for a smoother texture.
- The pastry cream and butter should be at room temperature at the time of mixing
- Store in the fridge for 3 days.
- The choux layer can be frozen for up to 1 month and the pastry cream can be stored in the fridge for 2 days.