Name: Carpathian kremes: airy choux pastry layers, silky vanilla cream and whipped cream (better than from a pastry shop)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 120 ml water; 120 ml milk; 150 g all-purpose flour; 90 g butter; 5 eggs; pinch of salt; sliced almonds to taste; 700 ml milk; 120 g sugar; 3 large tablespoons cornstarch; 1 packet vanilla pudding powder; 1 packet vanilla sugar; 2 eggs; 200 g softened butter; 300 ml whipping cream; powdered sugar for dusting

Preparation procedure

Dough – basic choux pastry Put water, milk, butter and a pinch of salt into a heavy‑bottomed saucepan and bring to a boil. Add the sifted flour all at once and stir over low heat for 1–2 minutes until the dough comes together into a smooth ball and leaves a thin film on the bottom. Transfer to a bowl and let cool for 10 minutes.
Eggs for the dough Gradually beat the eggs (one at a time) into the lukewarm dough so a glossy, thicker dough forms that slowly drips from the whisk.
Baking the two sheets Line a 30 × 40 cm baking sheet with parchment paper. Spread half of the dough into a thin, even layer and bake in an oven preheated to 200 °C for 20–25 minutes until a pronounced golden color (do not open the oven during the first half of baking). Let cool. Bake the second sheet the same way; before placing it in the oven, sprinkle it with sliced almonds.
Vanilla cream In 200 ml of milk whisk together the sugar, vanilla sugar, cornstarch, pudding powder and eggs until smooth. Bring the remaining 500 ml of milk to a boil, pour in the mixture and cook, stirring constantly, until thickened. Remove from the heat, cover with cling film "touching" the surface and let cool completely. Whip the softened butter until fluffy and gradually beat the cooled pudding into it – a smooth cream will form.
Whipped cream Whip the cream to stiff peaks.
Assembly Spread the vanilla cream over the bottom sheet, then evenly spread the whipped cream on top. Cover with the almond sheet and press lightly. Dust the surface with powdered sugar before serving. Ideally, let the dessert chill and set for 2–3 hours.

Number of servings: 12–16

Total preparation time: approx. 2 hr 15 min (hands‑on 45 min + baking and chilling)

Tips for a perfect result

Spread the choux pastry really thinly – it will rise significantly during baking and create the characteristic „Carpathians“.
The cream and the sheets must be cooled before assembly so the filling doesn’t run.
Portion with a sharp serrated knife – the kremes will cut more cleanly and the layers will remain neat.

Conclusion

Karpatský krémeš is an impressive yet honest dessert made from everyday ingredients. The combination of fragrant choux pastry, velvety vanilla cream and delicate whipped cream makes it the star of any table. Bake it a day ahead – it tastes even better after resting and the slices keep a perfect shape.