These vanilla custard cream squares are a traditional Polish dessert, also called Karpatka. Two layers of choux pastry sandwich a delicious vanilla custard filling, and the tops are dusted with powdered sugar for a finishing touch.
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🗻A Polish dessert named after mountains
These vanilla custard cream squares are also called Karpatka. They are a traditional Polish dessert and are named after the Carpathian mountains.
These squares are made from 2 layers of flaky choux pastry which sandwich a sweet vanilla custard filling. Dust powdered sugar over the top to create a nice touch and a bit of sweetness.
Choux pastry is pretty easy to make, and once it's made, you roughly spread the dough out on two baking sheets. You want to make them similar in size, but can always trim after baking, if needed.
After the choux pastry layers have cooled to room temperature, make the vanilla custard. Spread the custard on top of one of the choux pastry rectangles, and top with the other, much like a sandwich. These need to be stored in the refrigerator until firmed, at least one hour.
Remove from the refrigerator, dust with powdered sugar, and serve! These vanilla custard cream squares would be great to have any time of the year!
Looking for more desserts from other countries? Try French Apple Cake, Mexican Conchas, Irish Whisky Cake, and Italian Lemon Cream Cake!
🥘Ingredients
Ingredient Notes
- Eggs - You will need A LOT of eggs for this recipe - 10 to be exact!
- Unsalted butter - You can use salted butter instead.
- Milk - I like using full fat milk in baking recipes. You can substitute 2% milk. I don't recommend any lighter fat milk than that.
🔪Instructions
Choux Pastry Layers
Add water and butter to a medium saucepan over medium heat. Bring to a boil, then add flour. Stir with a wooden spoon continuously until the dough comes together, and a thin starchy film forms on the bottom of the pan, about 2 minutes.
Remove from heat and transfer dough to a stand mixer fitted with the paddle accessory, and mix until the dough cools down a bit, about 2 minutes.
Add eggs one at a time, making sure each one is incorporated into the dough before adding the next.
Give the dough a good final mix. Divide the dough in two and place each half on parchment paper lined baking sheets. Spread out the dough with an offset spatula to make a rectangle. It doesn't have to be perfect, but try to make each on roughly the same size.
Bake the layers at 400°F (200°C) for 25-30 minutes, then remove from oven to cool completely on their baking trays.
Vanilla Custard Filling
Whisk eggs, vanilla, and cornstarch together. Whisk in 1 cup of milk and set aside.
In a medium saucepan, bring remaining 2 cups of milk, sugar, and butter to a boil. Add in egg mixture and whisk continuously for 2-3 minutes until mixture begins to boil and thicken. Remove from heat.
Pour the hot custard mixture onto one sheet of choux pastry. Use an offset spatula to spread it over the pastry, leaving a 1-inch border.
Top with the other sheet of choux pastry and lightly press down so it sticks to the custard. Refrigerate until custard has cooled and set, about 1 hour. Dust with powdered sugar and cut into squares.
✔️Expert Tips
- I like using full fat milk in baking recipes. You can substitute 2% milk. I don't recommend any lighter fat milk than that.
- While making the choux pastry, make sure you add in one egg at a time and wait for it to get fully mixed in before adding the next. Give it a good long mix after all the eggs have been mixed in to make sure it's done.
- If your custard is lumpy, whisk it with an electric mixer. After a minute or so, it'll be smooth again!
- The custard needs to firm up to hold it's shape. Don't skimp on the chilling time.
💭FAQs
You can not make any parts of this ahead of time, but you can make the whole recipe the day before, and store it in the refrigerator overnight.
No this recipe can not be frozen. The custard filling would be too runny once it's thawed.
🔖Related Recipes
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Vanilla Custard Cream Squares
Ingredients
Choux Pastry Layers
- 1 cup water
- ½ cup unsalted butter
- 1 cup all purpose flour
- 5 large eggs room temperature
Vanilla Custard Filling
- 3 cups milk divided
- ¾ cup granulated sugar
- ¼ cup unsalted butter
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 7 tablespoons cornstarch
- ¼ cup powdered sugar for dusting finished squares
Instructions
Choux Pastry Layer
- Preheat oven to 400°F (200°C). Line 2 baking trays with parchment paper. Set aside.
- Add water and butter to a medium saucepan over medium heat. Bring to a boil, then add flour. Stir with a wooden spoon continuously until the dough comes together, and a thin starchy film forms on the bottom of the pan, about 2 minutes.
- Remove from heat and transfer dough to a stand mixer fitted with the paddle accessory, and mix until the dough cools down a bit, about 2 minutes.
- Add eggs one at a time, making sure each one is incorporated into the dough before adding the next.
- Give the dough a good final mix. Divide the dough in two and place each half on the prepared baking sheets. Spread out the dough with an offset spatula to make a rectangle. It doesn't have to be perfect, but try to make each on roughly the same size.
- Bake the layers for 25-30 minutes, then remove from oven to cool completely on their baking trays.
Vanilla Custard Filling
- Whisk eggs, vanilla, and cornstarch together. Whisk in 1 cup of milk and set aside.
- In a medium saucepan, bring remaining 2 cups of milk, sugar, and butter to a boil. Add in egg mixture and whisk continuously for 2-3 minutes until mixture begins to boil and thicken. Remove from heat.
- Pour the hot custard mixture onto one sheet of choux pastry. Use an offset spatula to spread it over the pastry, leaving a 1-inch border.
- Top with the other sheet of choux pastry and lightly press down so it sticks to the custard.
- Refrigerate until custard has cooled and set, about 1 hour. Dust with powdered sugar and cut into squares.
- Leftovers will keep in the refrigerator for up to 3 days.
Notes
- I like using full fat milk in baking recipes. You can substitute 2% milk. I don't recommend any lighter fat milk than that.
- While making the choux pastry, make sure you add in one egg at a time and wait for it to get fully mixed in before adding the next. Give it a good long mix after all the eggs have been mixed in to make sure it's done.
- If your custard is lumpy, whisk it with an electric mixer. After a minute or so, it'll be smooth again!
- The custard needs to firm up to hold it's shape. Don't skimp on the chilling time.
neva
Suggestions on how to cut the pastry without losing the filling
Nina
Leave a border when adding the filling on top of the first choux pastry layer. The choux pastry is very light, so it won't crush the filling at all when you top it with the second layer. I hope this is helpful for you! 🙂
Kendra
This recipe was so good! I did add 1tsp of lemon extract to the custard, because I favor lemon custard. I also cooked the custard over medium heat and it worked well. Also adding I used a standard size baking sheet for the pastry. I have backyard chickens and am constantly looking for recipes to cook large amounts of eggs. This one is going on repeat. I might try and figure out how to make this a little more low carb in the future. Thank you Nina!
Nina
Thanks, I'm so glad you found a use for all those eggs 🙂