Karpatka is one of my Husband’s favorites. It’s a traditional Polish cream pie which is composed of choux pastry dusted with powdered sugar and filled with custard cream. Simple yet delicious dessert that perfectly fits in any occasion or on a weekend gathering for an afternoon snack.



125 g butter
1 cup water
1 cup flour
5 eggs, at room temperature
1/2 teaspoon baking powder
pinch of salt

Custard Cream:

700 ml of milk
2 packs of 40 g vanilla pudding
3 yolks
1/2 cup of sugar
1 teaspoon of vanilla extract
pinch of salt
200 g of butter, at room temperature

Additional Ingredients:

powdered sugar for dusting


Line a two 25 x 37 cm with baking paper. In a saucepan, heat the butter, water and salt until it boils. Add the flour and mix with a wooden spoon until mass is uniformed. Allow to cool. Once cool, add the eggs one at a time and mix until well combined. Add the baking powder and mix again. Divide the mixture into 2 prepared baking tins and bake at 200ºC for about 20-25 minutes or until the top of the cake turns into golden brown. Open the oven a little and remove the cake after 30 minutes and let it cool. Meanwhile, heat 500 ml milk together with sugar and vanilla and a pinch of salt in a pot. In the remaining milk, mix the yolk and vanilla pudding powder and pour into the hot milk stirring constantly until it thickens. Beat the soft butter into a mixing bowl and add a spoon of pudding one at a time. Spread the cream evenly over the one cake and top with another cake. Refrigerate for 2-3 hours or preferably for a night. Dust with powdered sugar. Serve 🙂


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