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Vanilla Custard Cream Squares

Irresistible Vanilla Custard Cream Squares to Savor at Home

These Vanilla Custard Cream Squares, also known as Karpatka, feature flaky layers of choux pastry filled with rich vanilla custard, making them a delightful dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 squares
Course: Desserts
Cuisine: Polish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 1 cup water This provides moisture essential for creating the perfect choux pastry.
  • ½ cup unsalted butter Adds richness and flavor to the pastry layers.
  • 1 cup all-purpose flour The base that gives structure and texture to your choux.
  • 5 large eggs Helps bind the dough and creates lift during baking.
For the Vanilla Custard Filling
  • 3 cups milk Two cups for cooking the custard and one for mixing with the eggs.
  • ¾ cup granulated sugar Sweetens your rich custard filling.
  • ¼ cup unsalted butter Enhances the creaminess of the custard.
  • 1 teaspoon vanilla extract Essential for that delightful vanilla flavor you'll love.
  • 7 tablespoons cornstarch Used to thicken the custard to a smooth and creamy consistency.
For Serving
  • ¼ cup powdered sugar Dust over the finished squares for a touch of sweetness and elegance.

Equipment

  • Medium saucepan
  • stand mixer
  • Baking sheets
  • parchment paper
  • Whisk
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper.
  2. In a medium saucepan, bring 1 cup of water and ½ cup of unsalted butter to a rolling boil. Stir in 1 cup of all-purpose flour quickly, mixing until a smooth dough forms. Transfer this to a stand mixer and let cool briefly, then beat in 5 large eggs one at a time until glossy.
  3. Divide the choux pastry onto your prepared baking sheets, spreading into two rectangles about 12x8 inches. Bake for 25-30 minutes until puffed and golden. Cool completely on a wire rack.
  4. In a bowl, whisk together 5 large eggs, 7 tablespoons of cornstarch, and 1 cup of milk until smooth. Heat 2 cups of milk, ¾ cup of sugar, and ¼ cup of butter to a gentle boil. Gradually whisk in the egg mixture until thickened, then stir in 1 teaspoon of vanilla extract.
  5. Pour the cooled custard over one layer of choux pastry, then place the second layer on top, pressing gently. Chill in the refrigerator for at least 1 hour before serving.
  6. Dust the top with ¼ cup of powdered sugar before serving, cut into squares, and enjoy.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature eggs. Ensure proper chilling for the custard to set, and dust with powdered sugar just before serving.

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