# Cherry Karpatka

This classic Polish dessert is one of the coolest, most delicious and show stopping desserts you can make.

- Cuisine: Other
- Category: Drink
- Language: en

## Ingredients

- pitted cherries
- sugar
- lemon juice
- cornstarch
- butter
- water
- salt
- eggs
- whipped cream
- powdered sugar

## Instructions

1. Cut the pitted cherries in half.
2. Put the pitted cherries in a pan.
3. Add sugar to the cherries.
4. Add water to the cherries.
5. Stir the cherries with a spatula.
6. Cover the pan with a lid.
7. Bring the cherries to a boil.
8. In a small bowl, add cornstarch.
9. Squeeze lemon juice into the cornstarch.
10. Mix the cornstarch and lemon juice until it forms a slurry.
11. Pour the slurry into the boiling cherries.
12. Stir until the cherry mixture thickens.
13. Add water, sugar and salt to a pan.
14. Add butter to the pan.
15. Bring the mixture to a boil.
16. Add flour to the pan.
17. Stir until it forms a smooth, thick ball.
18. Transfer the mixture to a bowl.
19. Add eggs one at a time to the mixture.
20. Mix until smooth and glossy.
21. Spread the choux pastry into a tin.
22. Mess it up a little bit and let it go wild in the oven.
23. Take out the choux pastry from the oven.
24. Put the base or the top of your Karpatka in a bowl.
25. In a bowl, add the custard and milk.
26. Add sugar to the mixture.
27. Add butter and milk to the mixture.
28. Whisk the mixture until it becomes a rich cream.
29. Pour the cream onto a baking sheet and cover with plastic wrap.
30. Chill the cream in the fridge.
31. Once set, beat the cream until smooth and glossy.
32. Add whipped cream to the rich cream.
33. Mix it until it gives it structure.
34. Pile in the rich cream onto the baked choux pastry in the tin.
35. Add the glossy cherries on top of the cream.
36. Add another layer of rich cream on top of the cherries.
37. Turn the choux lid right side up then place it on top of the cream.
38. Press it down gently to adhere.
39. Dust with powdered sugar.

## Equipment

- knife
- chopping board
- saucepan
- whisk
- plate
- bowl
- spatula
- tin
- oven
- cooling rack

## Tips

- Just let the pitted cherries bubble with a bit of sugar
- Make a slurry with the lemon juice and cornstarch and as soon as it thickens, you're done
- Stir the roux until it forms a smooth, thick ball
- Add the eggs in one at a time to the roux
- Spread the choux pastry into your tin, mess it up a little bit and let it go wild in the oven
- Because the butter is melted directly into the cream, it stays soft and luscious even straight from the fridge
- Once it's set, it's going to be like a jelly so you need to beat it until it's smooth and glossy
- A little bit of whipped cream at the end just gives the cream structure
- Turn the choux lid right side up then place on top of the cream, press it down gently to adhere

## Source

- Original video: https://www.facebook.com/share/r/16u2E1y75P/
- Recipe page: https://www.cliprecipe.com/recipe/c5550095-831a-4c33-abe4-a02d95b81862
- Extracted: 2025-11-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt