Ingredients
Method
- Prepare the choux pastry: Preheat oven to 375°F (190°C). Line two baking pans with parchment. In a saucepan, melt the butter with the water. Bring to a boil, then add the flour all at once. Stir vigorously until the dough forms a ball and pulls from the sides. Remove from heat and let cool 5 minutes. Beat in the eggs one at a time until smooth and glossy.
- Bake the pastry: Spread the dough evenly into the prepared pans. Bake 25–30 minutes or until puffed and golden with deep ridges. Set aside to cool completely. The cracks and mountains are part of its signature look.
- Make the custard: In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Heat the milk in a saucepan until steaming. Slowly pour hot milk into the yolk mixture while whisking, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thick and pudding-like. Remove from heat and whisk in butter and vanilla. Cover with plastic wrap touching the surface and cool completely.
- Assemble the cake: Once the custard is fully cooled, beat it with a mixer for 1–2 minutes until silky. Place one pastry layer on a serving dish and spread the custard evenly over the top. Place the second choux layer on top.
- Chill: Refrigerate the assembled cake for at least 2 hours (or overnight) to fully set the cream.
- Serve: Dust generously with powdered sugar. Slice and enjoy the creamy, cloud-like layers.
Notes
Karpatka tastes best well-chilled. For a richer cream, fold in 1/2 cup whipped cream once the custard is cooled. Keeps up to 3 days refrigerated.