Save A playful twist on the classic Karpatka this easy rustic dessert features crisp choux pastry peaks filled with luscious vanilla custard celebrating imperfection and homemade charm
I first made this for a family gathering and everyone loved the chaotic look and creamy texture
Ingredients
- Choux Pastry: 1 cup (240 ml) water 1/2 cup (115 g) unsalted butter 1 cup (130 g) all-purpose flour 1/4 tsp salt 4 large eggs
- Vanilla Custard Filling: 2 cups (480 ml) whole milk 1/2 cup (100 g) granulated sugar 1/4 cup (30 g) cornstarch 1/4 cup (60 g) unsalted butter softened 4 large egg yolks 2 tsp vanilla extract Pinch of salt
- For Assembly: Powdered sugar for dusting
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C) Line two 9-inch (23 cm) round baking pans with parchment paper
- Step 2:
- In a saucepan bring water butter and salt to a boil Remove from heat add flour all at once and stir vigorously until a dough forms and pulls away from the sides
- Step 3:
- Cool for 5 minutes then beat in eggs one at a time until smooth and glossy
- Step 4:
- Divide dough between pans spreading unevenly to create rough peaks and valleys for a chaotic look
- Step 5:
- Bake for 25 30 minutes or until golden and puffed Cool completely
- Step 6:
- For the custard heat milk in a saucepan until just simmering In a bowl whisk egg yolks sugar cornstarch and salt until pale
- Step 7:
- Slowly pour hot milk into the yolk mixture whisking constantly Return mixture to saucepan and cook over medium heat stirring until thickened (2 3 minutes)
- Step 8:
- Remove from heat whisk in butter and vanilla Cool to room temperature then chill until set
- Step 9:
- To assemble spread custard evenly over one choux layer Top with the second layer Dust generously with powdered sugar
- Step 10:
- Chill for at least 30 minutes before slicing for clean layers
Save This recipe has become a family favorite often bringing joy and laughter to our gatherings
Required Tools
Saucepan Whisk Mixing bowls Baking pans (2 x 9-inch/23 cm) Spatula
Allergen Information
Contains eggs milk butter (dairy) and wheat (gluten) Always check ingredient labels for cross-contamination if you have severe allergies
Nutritional Information
Calories 295 Total Fat 17 g Carbohydrates 31 g Protein 6 g per serving
Save Enjoy the rustic charm and imperfect peaks of this unique Karpatka dessert shared with loved ones
Recipe FAQs
- → What gives the pastry its crisp texture?
The choux pastry is boiled before baking, which forms a hollow and crisp shell when baked at high heat, creating airy peaks.
- → How is the custard thickened?
The custard thickens through gentle cooking of egg yolks with cornstarch and sugar, stirred continuously to prevent lumps and achieve creaminess.
- → Can the filling be made lighter?
Yes, folding in whipped cream before assembly lightens the custard for a softer, airier texture.
- → Why bake the pastry unevenly?
Uneven spreading creates dramatic peaks and valleys, giving the dessert its rustic, chaotic appearance and texture contrast.
- → What flavors complement this dessert?
Adding fresh raspberries or serving alongside coffee or dessert wine enhances the vanilla custard’s rich sweetness.