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Smoky Creole Heat Blend

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4.3 from 44 reviews

This traditional Polish dessert, also known as Karpatka, features two layers of light and airy choux pastry filled with a rich, creamy vanilla custard. Finished with a dusting of powdered sugar, these vanilla custard cream squares offer a delightful balance of textures and flavors, perfect for a special treat or festive occasion.

Ingredients

Scale

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

For Dusting

  • ¼ cup powdered sugar

Instructions

  1. Prepare Choux Pastry Dough: Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper. In a medium saucepan over medium heat, combine water and butter and bring to a boil. Add the flour all at once, stirring constantly with a wooden spoon until the dough forms a ball and a thin starchy film forms on the bottom of the pan, about 2 minutes.
  2. Mix Dough and Add Eggs: Transfer the hot dough to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes to cool it slightly. Add eggs one at a time, thoroughly incorporating each egg before adding the next. Mix well at the end to ensure smooth consistency.
  3. Shape and Bake Pastry Layers: Divide the dough into two equal portions. Spread each portion out on the prepared baking sheets using an offset spatula to roughly form rectangles of similar size. Bake for 25-30 minutes until golden and puffed. Let cool completely on the trays.
  4. Prepare Vanilla Custard Filling: In a bowl, whisk together eggs, vanilla extract, and cornstarch. Slowly 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 over medium heat. Gradually add in the egg mixture, whisking continuously for 2-3 minutes until the mixture thickens and comes to a boil. Remove from heat.
  5. Assemble the Dessert: Pour the hot custard onto one cooled choux pastry layer. Use an offset spatula to spread the custard evenly, leaving a 1-inch border around the edges. Place the second choux pastry layer on top and gently press down to secure the sandwich.
  6. Chill and Serve: Refrigerate the assembled pastry for about 1 hour to allow the custard to set firmly. Before serving, dust the top generously with powdered sugar. Cut into squares and enjoy.

Notes

  • Use full-fat milk for best creaminess; 2% milk can be substituted but avoid any lighter milk options.
  • When incorporating eggs into the choux dough, add them one at a time, ensuring each is fully mixed before adding the next for proper texture.
  • If the custard becomes lumpy, whisk it with an electric mixer until smooth before cooling.
  • Chilling the assembled dessert is essential for the custard to firm up and hold its shape when sliced.

Find it online: https://yumfoodusa.com/smoky-creole-heat-blend/