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Karpatka (Polish custard slice)
- Published: 25 Mar 22
- Updated: 25 Mar 24
Chef Kuba Winkowski shares his mum’s recipe for karpatka, Polish custard slice. Thick custard is sandwiched between two flaky layers of choux pastry.
![Karpatka (Polish custard slice)](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/03/DEL_2022_Q1_HANNAH_HUGHES_MOTHERS_DAY_KARPATKA_POLISH_CREAM_PIE_960x1200-768x960.jpg)
Kuba Winkowski’s restaurant Kubarn launches in the Cotswolds in 2022, showcasing his smoked, cured and cultured produce. Follow him on Instagram @kuba_winkowski.
Ingredients
For the choux pastry
- 170g unsalted butter, plus extra for greasing
- 200g strong white bread flour
- 1 tsp baking powder
- 5 medium free-range eggs, beaten
For the custard filling
- 750g whole milk
- 250g unsalted butter
- 150g caster sugar
- 1 tsp vanilla extract
- 2 medium free-range egg yolks
- 40g plain flour
- 60g cornflour
- 20g icing sugr
Method
- Heat the oven to 180ºC fan/gas 6. Grease and line 2 large baking sheets. For the choux, put the butter in a pan with 450g water. Sift the flour and baking powder into a large bowl. Bring the butter and water to the boil, simmer until the butter has melted, then tip in the flour and beat with a wooden spoon until the mix pulls away from the pan sides and is lump-free. Cool for 5 minutes, then beat in the eggs, bit by bit, until you have a stiff, glossy mixture (this bit is much easier in a food processor).
- Divide the pastry in two and spread on each sheet to make 2 x 20cm x 30cm rectangles, trying to achieve as rough or uneven a surface as possible (so it rises unevenly as it bakes). Bake for 20-25 minutes (don’t open the oven or the pastry will deflate), then turn the oven to 150°C fan/gas 3½ and cook for 20 minutes more until well risen, crisp and golden. Leave to cool.
- Meanwhile, make the filling. Bring the milk, butter, half the sugar and the vanilla to the boil in a pan. In a large bowl, whisk the egg yolks with the rest of the sugar until pale. Add both flours to the egg yolks and mix well. When the liquid is boiling, pour a little into the egg mixture and whisk until well combined, then whisk back into the rest of the milk/butter mixture. Bring back to the boil, then cook for 5 minutes, whisking constantly, until thickened and lump-free. Remove from the heat, cover the surface with a sheet of baking paper, then set aside to cool.
- Spread the cooled custard over a sheet of choux, then top with the other piece (use the most uneven piece for the top). Dust well with icing sugar, then cut into squares to serve.
- Recipe from March 2022 Issue
Nutrition
- Calories
- 394kcals
- Fat
- 27.6g (16.5g saturated)
- Protein
- 6.7g
- Carbohydrates
- 29.4g (13.7g sugars)
- Fibre
- 0.6g
- Salt
- 0.2g
delicious. tips
Leftovers will keep for a day in an airtight container in the fridge.
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