Cherry Karpatka Recipe

Introduction

Cherry Karpatka is a delightful Polish dessert that combines light, airy choux pastry with rich custard and a vibrant cherry compote. This layered treat offers a perfect balance of creamy and fruity flavors, ideal for special occasions or a sweet everyday indulgence.

Ingredients

• 9 3/4 ounces (275 grams) ripe sweet cherries, halved and pitted (about 2 cups)
• 3 tablespoons granulated or caster (superfine) sugar
• 1 tablespoon cornstarch
• 2 teaspoons lemon juice
• 1 large egg
• 1 large egg yolk
• 1/2 cup (100 grams) granulated or caster (superfine) sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• Pinch of fine sea salt
• 1 1/2 cups (360 milliliters) whole milk
• 9 tablespoons (126 grams) cold unsalted butter, cut into 1 1/2-inch pieces
• 1/2 cup (120 milliliters) heavy cream
• 4 tablespoons (55 grams) unsalted butter
• 1 teaspoon granulated or caster (superfine) sugar
• 1/4 teaspoon fine sea salt
• 3/4 cup (90 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 3 large eggs
• Powdered sugar, for serving

Instructions

1. Step 1: Make the cherry compote by combining the cherries, 3 tablespoons sugar, and 1 tablespoon water in a saucepan. Bring to a simmer, cover, and cook on low for 3 minutes. In a small bowl, mix the cornstarch and lemon juice, then stir into the boiling cherry mixture. Cook, stirring occasionally, until thick and shiny (1–2 minutes). Transfer to a container and cool completely.
2. Step 2: Prepare the custard by whisking the egg, egg yolk, 1/2 cup sugar, 3 tablespoons cornstarch, vanilla, and salt in a small saucepan until smooth. Slowly whisk in the milk, ensuring no lumps remain, then cook over medium heat, whisking constantly until thickened, about 5 minutes. After it boils, lower heat and whisk 30 seconds more. Stir in cold butter pieces one at a time until melted. Pour into a container, cover with plastic wrap or parchment directly on the surface, cool, then refrigerate.
3. Step 3: Preheat the oven to 425°F (220°C). Line bottoms of two 8-inch cake pans with parchment paper. If you have one pan, bake in batches.
4. Step 4: In a saucepan, combine butter, sugar, salt, and 1/2 cup water. Heat until butter melts and mixture simmers. Reduce heat to low, sift flour and baking powder over the mixture, then stir immediately to form a thick paste. Heat over medium, stirring 30–60 seconds until dry and a crusty film forms on the pan.
5. Step 5: Transfer dough to a bowl and cool 10–15 minutes, stirring occasionally to release steam. Using a stand mixer paddle attachment or by hand, beat in eggs one at a time until smooth and fully combined.
6. Step 6: Divide dough evenly between pans (200–225 grams each). Spread with a spatula leaving top surface slightly rough.
7. Step 7: Bake 20 minutes at 425°F (220°C), then reduce heat to 400°F (200°C) and bake 15–20 minutes more until golden, crisp, and well risen. Cool completely in pans on a rack.
8. Step 8: Remove the firmer choux from one pan and prepare assembly pan by lining bottom and sides with parchment, extending 1 inch above the rim.
9. Step 9: Place choux base bottom-side down in the lined pan, pressing gently flat if uneven.
10. Step 10: Whisk the chilled custard until smooth and shiny. Separately, whip cream to soft peaks. Gently fold cream into custard in two parts, maintaining airiness until fully combined and thick.
11. Step 11: Spread two-thirds of the custard over the choux base, top with all cherry compote. Flip second choux with bottom facing up, fill deep craters with remaining custard, then spread remaining custard over cherries. Position second choux top-side up on top, press gently, and refrigerate at least 2 hours.
12. Step 12: Remove karpatka from pan, discard bottom parchment, place on serving plate, and dust with powdered sugar before serving.

Tips & Variations

• Use fresh, ripe cherries for the best flavor or substitute with frozen cherries, thawed and drained.
• For a different twist, add a teaspoon of almond extract to the custard.
• Make sure to fold in the whipped cream gently to keep the custard light and airy.
• If you don’t have a springform pan, carefully line a cake pan with extra parchment to help with removal.

Storage

Store the assembled karpatka covered in the refrigerator for up to 2 days. To serve, bring it to room temperature or enjoy chilled. Avoid freezing as the cream and custard textures may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries can be used. Make sure to thaw and drain them well before making the compote to avoid excess liquid.

How do I prevent the custard from forming a skin while cooling?

Press plastic wrap or parchment paper directly onto the surface of the custard when cooling. This barrier prevents the formation of a skin.

Cherry Karpatka Recipe

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Cherry Karpatka is a delightful Polish cream pie featuring layers of crisp choux pastry filled with luscious vanilla custard and topped with a vibrant cherry compote. This dessert combines the airy texture of traditional choux with a rich, creamy filling and a burst of fruity brightness, perfect for special occasions or an indulgent treat.

• Author: Clara
• Prep Time: 30 mins
• Cook Time: 50 mins
• Total Time: 3 hours 20 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Cherry Compote

• 9 3/4 ounces/275 grams ripe sweet cherries, halved and pitted (about 2 cups)
• 3 tablespoons granulated or caster (superfine) sugar
• 1 tablespoon cornstarch
• 2 teaspoons lemon juice
• 1 tablespoon water

Custard

• 1 large egg
• 1 large egg yolk
• 1/2 cup/100 grams granulated or caster (superfine) sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• Pinch of fine sea salt
• 1 1/2 cups/360 milliliters whole milk
• 9 tablespoons/126 grams cold unsalted butter, cut into 1 1/2-inch pieces

Choux Pastry

• 4 tablespoons/55 grams unsalted butter
• 1 teaspoon granulated sugar or caster (superfine) sugar
• 1/4 teaspoon fine sea salt
• 3/4 cup/90 grams all-purpose flour
• 1/2 teaspoon baking powder
• 3 large eggs
• 1/2 cup/120 milliliters water

Whipped Cream for Folding

• 1/2 cup/120 milliliters heavy cream

To Serve

• Powdered sugar, for dusting

Instructions

1. Make the cherry compote: Combine the cherries, sugar, and 1 tablespoon water in a saucepan. Bring to a simmer, then cover and cook for 3 minutes on low heat. Mix cornstarch and lemon juice in a small bowl, then pour into the boiling cherry mixture and cook, stirring occasionally, until thick and shiny, 1 to 2 minutes. Transfer to a clean container and cool completely.
2. Start the custard: Whisk egg, egg yolk, sugar, cornstarch, vanilla, and salt in a small saucepan until smooth. Gradually whisk in the milk ensuring mixture is smooth. Cook over medium heat, whisking continuously until thickened, about 5 minutes. Once boiling, reduce heat to low and whisk for 30 seconds more.
3. Finish the custard: Whisk in cold butter pieces one at a time, waiting until each piece is nearly melted before adding the next. Pour custard into a heatproof container and press plastic wrap or parchment paper on the surface to prevent skin forming. Cool to room temperature then refrigerate until fully chilled.
4. Prepare choux pastry: Preheat oven to 425°F (220°C). Line two 8-inch round cake pans with parchment paper. In a medium saucepan, combine butter, sugar, salt, and water, heating until butter melts and mixture simmers. Reduce heat to low, sift in flour and baking powder, and stir immediately to form a thick paste. Increase heat to medium and stir for 30-60 seconds until dry and slightly crusty.
5. Mix choux dough: Transfer dough to a stand mixer bowl, cool for 10-15 minutes, stirring occasionally. Using paddle attachment, beat in eggs one at a time until smooth and fully incorporated.
6. Bake choux bases: Divide dough evenly between prepared pans (200-225 grams each), spreading slightly rough tops. Bake 20 minutes at 425°F (220°C). Lower temperature to 400°F (200°C) and bake an additional 15-20 minutes until golden, peaked, and crisp. Cool completely in pans on racks.
7. Assemble the cake base: Remove less wiggly choux from pan. Line an 8-inch springform pan or the original pan with parchment on bottom and sides extending above edges. Place choux base bottom down, pressing gently flat if needed.
8. Whip cream and fold into custard: Beat chilled custard until smooth and shiny. Whisk heavy cream until soft peaks form. Gently fold whipped cream into custard in two batches, maintaining airiness, until evenly combined.
9. Layer the Karpatka: Spread two-thirds of custard over choux base, then evenly layer cooled cherry compote. Flip second choux over so bottom is up, fill any deep holes with custard cream, then spread remaining custard on top. Place second choux top side up on top and gently press to adhere.
10. Chill and serve: Refrigerate assembled Karpatka for at least 2 hours, up to 2 days. Remove from pan, discard bottom parchment, slide onto serving plate, and dust generously with powdered sugar before serving.

Notes

• You can use either granulated or superfine caster sugar interchangeably, whichever you have on hand.
• Make sure to press plastic wrap directly on custard to prevent skin formation for the smoothest texture.
• If you only have one 8-inch pan, bake the choux layers one at a time.
• Be careful not to overwhip the cream when folding it into the custard to avoid graininess.
• Chilling the assembled Karpatka allows flavors to meld and ensures the custard sets properly for clean slices.

Keywords: Karpatka, Polish dessert, choux pastry, cherry compote, vanilla custard, cream pie