Karpatka Carpathian Cream Puff Cake Recipe (2024)

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Ingredients

Before diving into the baking process, assembling all the necessary ingredients is crucial. Here’s what you’ll need:

The complete measurements and ingredients list are below on the recipe card.

For the Choux Pastry

This Carpathian cake puffs when the water in the eggs steams and lifts the dough, so there is no need for baking powder. For more information, check out my ultimate guide for How To Make Choux pastry (cream puffs dough).

• Milk or water.
• Unsalted butter, cut into one-inch pieces. Cut into 1-inch pieces.
• All-purpose flour
• Whole eggs at room temperature.
• Pinch of Salt

For the Mousseline Filling

• Egg yolks
• Cornstarch, or potato starch
• Half and half. Or, use equal cups of whole milk and cream.
• Granulated sugar
• Vanilla extract
• Unsalted butter softened and cut into 1-inch pieces.

How to Make Karpatka

Make the Mousseline

Since the custard cream needs time to set, plan ahead and make it first, but keep in mind its 3-4 days shelf life. Check out my post on how to make Mousseline Creme.

1. In a medium bowl, mix the egg yolks and cornstarch, then mix in 1/4 cup of the liquids.
2. In a medium saucepan, bring the liquids and sugar to a boil. Drizzle 4-6 tablespoons of the hot milk into the egg yolk mixture while stirring.
3. Pour the egg mixture into the saucepan and cook over medium heat while stirring with a wooden spoon until thickened. Pour the cream into a container and place a piece of plastic wrap over the surface.
4. Once the custard cooled to room temperature, place it in a bowl of a stand mixer fitted with the whisk attachment,and gradually add the butter.

Make The Choux Pastry

1. In a saucepan, combine water, butter, and salt. Bring it to a boil, and then add the flour all at once. Stir vigorously until the mixture forms a ball.
2. Transfer the dough to a mixing bowl and let it cool slightly. Using the paddle attachment (or a hand mixer), add eggs one at a time, beating well after each addition until the dough is smooth.
3. Divide the dough between two eight-inch pans lined with parchment paper and bake.

Assemble

Even though the cakes puff and can easily be sliced and filled, much like puff pastries, it is best to use two layers because of the thick layer of creamy vanilla custard filling. If the choux pastry layers are too thin, the whole cake might get soggy.

1. Place one cake over a serving plate, a removable bottom pan, or a springform pan lined with a wide (4-5 inch) strip of parchment paper around the sides of the pan.
2. Evenly spread the creme mousselin on top of the cake.
3. Place the second layer on top and gently press. Refrigerate for a minimum of one hour or until ready to serve. Dust with powdered sugar before serving.

Tips

• DO NOT open the oven door during baking. It will deflate the cakes.
• Ensure the choux pastry is evenly spread in the baking dish for a uniform texture.
• Creme mousseline is a great option because it is thick and tasty, but you can also use pastry cream, Crema Paticciera, Creme Legere, or even homemade plain Stabilized Whipped Cream. The filling should be thinner so it won’t oz out and collapse the cake, so use two 9-inch pans.
• Top the cream with fresh fruits or berries for extra flavor before topping with the second layer.

Storing

​Karpatka can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to maintain freshness.

FAQs

More Custard Desserts

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