Karpatka Cake Recipe — Polish Cream Puff Cake That Tastes Like a Giant Éclair! (Easy Recipe)

Ingredients

• 500 g Whole Milk (for custard, heated to simmer)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1 pinch Salt (for custard)
• 2 Eggs (large, room temperature for custard)
• 160 g Granulated Sugar (for custard)
• 40 g Cornstarch (for thickening custard)
• 70 g Whole Milk (for choux dough)
• 70 g Water (for choux dough)
• 60 g Unsalted Butter (for choux dough, cut into pieces)
• 0.25 tsp Salt (for choux dough)
• 0.25 tsp Granulated Sugar (for choux dough)
• 100 g All-Purpose Flour (sifted before adding to dough)
• 3 Eggs (large, room temperature for choux dough)
• 150 g Unsalted Butter (very soft, for the cream)
• 20 g Powdered Sugar (for dusting the finished cake)

Instructions

1. Heat Milk for Custard

   In a saucepan, combine 500 g milk, 1 tsp vanilla extract, and a pinch of salt. Heat over medium heat until just beginning to simmer.

   Time: PT5M

2. Whisk Egg Mixture

   In a separate bowl, whisk together 2 eggs and 160 g granulated sugar until well combined, then add 40 g cornstarch and whisk until smooth.

   Time: PT3M

3. Temper Eggs

   When the milk is simmering, remove from heat. Slowly pour the hot milk into the egg mixture in a thin stream while whisking constantly to prevent the eggs from scrambling.

   Time: PT2M

4. Cook Custard

   Return the combined mixture to the saucepan and place over medium heat. Stir continuously for 7‑10 minutes until the custard thickens, shows small bubbles, and becomes silky.

   Time: PT10M

5. Cool Custard

   Transfer the custard to a clean bowl, cover the surface with plastic wrap directly on the custard to prevent a skin, and let it cool to room temperature, then chill briefly in the refrigerator.

   Time: PT30M

6. Heat Liquid for Choux Dough

   In a clean saucepan, combine 70 g milk, 70 g water, and 60 g butter. Heat over medium heat until the butter melts and the mixture is hot.

   Time: PT5M

7. Add Flour and Cook Dough

   Add 1/4 tsp salt and 1/4 tsp sugar, stir, then sift in 100 g all‑purpose flour. Stir quickly; when the dough pulls away from the pan sides and looks glossy, continue cooking for another 1‑2 minutes to evaporate excess moisture.

   Time: PT4M

8. Incorporate Eggs

   Let the dough cool a couple of minutes, then add three room‑temperature eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough should become thick, glossy, and fall off the spoon in a smooth ribbon.

   Time: PT5M

9. Portion and Shape Dough

   Divide the dough into two equal portions. Line two 8.5‑inch cake rings with parchment paper and foil. Spread each portion into its ring, leaving a slightly uneven surface.

   Time: PT5M

10. Bake Choux Layers

    Place the rings on a baking sheet and bake in a pre‑heated 375°F oven for 15‑25 minutes, until puffed and deep golden brown.

    Time: PT20M

    Temperature: 375°F

11. Cool Pastry Layers

    Remove from oven, let the layers cool completely in the rings before gently releasing them.

    Time: PT30M

12. Beat Butter for Cream

    In a mixing bowl, beat 150 g very soft butter with an electric mixer on medium speed for 3‑4 minutes until light, fluffy, and pale.

    Time: PT4M

13. Combine Custard and Butter

    Remove the plastic wrap from the cooled custard. Add the custard to the butter two tablespoons at a time, beating on medium speed until each portion is fully incorporated before adding the next.

    Time: PT8M

14. Assemble Cake

    Poke small holes evenly across the bottom pastry layer. Spread a generous layer of cream over it, fill the deeper “waves” with extra cream, then place the second pastry layer on top and press gently.

    Time: PT10M

15. Chill Assembled Cake

    Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.

    Time: PT4H

16. Finish and Serve

    Remove the cake from the ring, smooth the cream on the sides, dust with powdered sugar, slice and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g