recipe

Chocolate Karpatka: the easy, creamy Polish dessert recipe

Total time: 60 Min
Difficulty: Low
Serves: 8 people
By Cookist
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Ingredients
for the pastry
Water
90 ml (3 oz)
Milk
90 ml (3 oz)
Flour
120 g (4 oz)
Cocoa powder
30 g (1 oz)
Eggs
4
Butter
80 g (2.8 oz)
Salt
1/2 tsp
for the cream
Milk
2 cups
Vanilla powder
1/2 tsp
Sugar
80 g (2.8 oz)
Cornstarch
60 g (2 oz)
Eggs
2
Butter
150 g (5 oz)
for the caramel
full-fat cream
1/2 cup
Sugar
150 g (5 oz)

This Chocolate Karpatka is an easy Polish dessert recipe. It’s basically the chocolate version of the classic karpatka. Sweet pastry cream is sandwiched between two layers of chocolate choux pastry. The dough is light and airy, while the pastry cream is creamy and smooth. It’s cleverly named after the snow-capped Carpathian Mountains, all thanks to the final dusting of powdered sugar that’s added right before serving.

With basic baking ingredients like eggs, flour, butter, sugar, you can make this delicious rich dessert. Two fluffy layers of dough with a delicious cream inside… how can you go wrong!

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Tips

Instead of powdered sugar, you can also drizzle chocolate sauce over the Karpatka.

Making choux pastry can be tricky. Make it easier for yourself by having all your ingredients measured and ready to go before you start.

Beat the choux pastry vigorously to allow the gluten the form, but as soon as it comes away from the sides, stop beating.

Leave the Chocolate Karpatka in the oven to cool.

What To Serve With Karpatka

The Chocolate Karpatka is best served cold. Serve with more cream, or your favorite chocolate sauce! It also goes well with homemade strawberry jam.

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How To Store Chocolate Karpatka

Leftovers can be stored in the fridge (in an airtight container), for up to 2 days. The choux dough will lose its texture.

Can You Freeze Karpatka?

Because of the custard pastry cream and the choux dough, the Karpatka is not suitable for freezing. Rather enjoy it freshly made!

How To Make Chocolate Karpatka

Preheat oven to 200°C/400°F. Heat milk and water, add cocoa powder, salt and butter and whisk until it melts.

Add the flour.

Stir everything with a wooden spoon until smooth dough forms.

Gradually add eggs into the dough one by one while whisking constantly.

When the choux pastry is done, divide it between two round 8-inch (20 cm) springform cake tins and bake for 25-30 minutes. Leave to cool down.

In the meanwhile, make the caramel. Cook the sugar over low heat until it’s a deep amber color.

Pour in the warm cream, stir quickly and leave the caramel to cool down.

Make simple custard cream by whisking eggs with sugar, vanilla and cornstarch until smooth.

Pour in hot milk in small portions while whisking constantly. Place over low heat and cook until thick. Leave to cool down.

Combine caramel with custard cream.

Beat butter until creamy. While working with a mixer add caramel custard in small portions to prevent splitting of the cream. You should have nice and light cream at the end.

Spread the cream over a cake layer.

Place another cake layer and chill until the cake sets.

Dust karpatka with powdered sugar before serving.

Notes

If you don’t have a springform cake tin, you can also make the dessert in a square baking dish and serve directly from the baking dish.

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