Karpatka - Polish Cream Puff Cake

Ingredients

• For the puff pastry: For the puff pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the vanilla cream filling: For the vanilla cream filling:
• 2 cups (480ml) milk 2 cups (480ml) milk
• 4 egg yolks 4 egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, bring water and butter to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to the prepared baking sheet and spread it evenly into a rectangle shape.
7. 7.
   Bake for 25-30 minutes or until the pastry is golden brown and puffed.
8. 8.
   While the pastry is baking, prepare the vanilla cream filling. In a saucepan, heat the milk until it starts to simmer.
9. 9.
   In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
10. 10.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
11. 11.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
12. 12.
    Remove from heat and stir in the vanilla extract. Let the cream cool completely.
13. 13.
    Once the puff pastry has cooled, carefully slice it in half horizontally to create two layers.
14. 14.
    Spread the vanilla cream filling evenly over the bottom layer of the pastry.
15. 15.
    Place the top layer of pastry over the cream filling, pressing gently.
16. 16.
    Dust the top of the cake with powdered sugar.
17. 17.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
18. 18.
    Slice into squares or rectangles and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the butter is cold and cut into small cubes before adding it to the water. This will help create a flaky and crispy pastry.
• Vanilla extract — Use pure vanilla extract for the best flavor. Avoid using imitation vanilla, as it may alter the taste of the cream filling.

Tips & Tricks

• To prevent the puff pastry from sticking to the baking sheet, lightly grease the parchment paper before spreading the dough.
• Make sure the cream filling is completely cooled before spreading it on the pastry to avoid melting the layers.
• For an extra touch of flavor, you can add a sprinkle of cinnamon or grated chocolate on top of the powdered sugar.

Serving advice

Serve Karpatka chilled for the best taste and texture. It pairs well with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, you can garnish each slice of Karpatka with a fresh mint leaf or a dusting of cocoa powder.