Nigella's karpatka challenge baffled the Bake Off bakers – here's how to make it at home

Lucy Roxburgh – food and drink expert

Published: October 27, 2026 at 9:21 PM

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‘You can’t go wrong with buttery pastry’ someone said in this week's Great British Bake Off... or can you? It's Pastry Week, which brought both traditional pies, brand-new bakes and giant pastry showstoppers to the tent.

The opening signature challenge asked the bakers for eight identical handheld savoury pies: think pasties, pork pies and a broad range of global flavours sandwiched between flaky pastry. Would you go flaky, rough puff or shortcrust? The bakers heed Nigella's request for 'plump pies and luscious filling', with chosen bakes including ‘deerlicious’ venison and stout, a Vietnamese bánh mì-inspired filling, Jamaican patties and Nigerian meat pies. One is described as ‘absolutely perfect’ by Nigella and one of the best pies Paul has had in a long time.

‘Princess of pastry' Nigella sets the technical challenge that is new to all the bakers – a karpatka. It's a Polish dessert that's meant to look like the rugged peaks of the Carpathian mountains and whilst the name is new, the components are more familiar. This impressive dessert is made of two large layers of choux pastry sandwiched with a thick vanilla custard – think custard slice, or even millefeuille.

‘There’s a lot of pitfalls in this particular challenge and I think a few of them might fall down,’ warns Paul Hollywood. He's not wrong. Getting the perfect texture of the crisp choux and thick, creamy custard requires a careful balance that trips up some bakers. Luckily for you, we've got a complete karpatka recipe for you to recreate at home, with no guessing or intimidating judges involved.

We'll be tuning in for Free From Week next week, with a place in the quarter-finals to fight for...

Karpatka

A karpatka is a choux pastry cake that takes its name from the Carpathian mountains. Traditionally filled with pastry cream and sometimes marmalade or jam, we've gone for a chamomile-infused custard and roasted plums, but you can adapt the fillings to your favourite flavours, or keep it simple with fragrant vanilla like the Bake Off contestants.

choux3

For the chamomile custard

500ml whole milk
3 camomile teabags
6 egg yolks (freeze the whites to use in another recipe)
5 tbsp cornflour
120g golden caster sugar
120ml double cream

For the choux pastry

neutral-tasting oil for the tins (such as vegetable)
80ml milk
80g salted butter, cubed
100g self-raising flour
1 tbsp caster sugar
3 eggs, beaten

For the lemony plums

2 large or 4 small plums, halved and stoned
2 tbsp light brown soft sugar (you might need a touch more, if your plums are quite tart)
½ lemon, zested and juiced
icing sugar, to serve

For the custard, pour the milk into a large saucepan and bring to a simmer. Stir in the tea bags (being careful not to split them), then remove from the heat and cover with a lid. Leave to infuse for 20 mins before squeezing out, then discarding the tea bags. Gently reheat the milk.
Put the egg yolks, cornflour, caster sugar and a pinch of salt in a large, heatproof bowl and whisk until creamy. Gently stream the warm milk into the eggs, whisking continuously until completely incorporated. Return to the pan.
Turn the heat to medium and whisk the custard until it is very thick and smooth. Pass through a clean sieve into a clean bowl. Cover and chill until cold, about 1 hr.
Meanwhile, line the bases of two 20cm springform tins with baking parchment and oil the sides. Heat the oven to 200C/180C fan/gas 6. Put the plums, lemon zest and juice and the sugar into a small roasting tin and toss well to coat. Roast for 25-30 mins until softened but not completely mushy – a small paring knife should go through them with ease. Leave to cool in the tin, then cut into quarters.
Meanwhile, pour the milk and 80ml water into a medium saucepan and add the butter cubes, then set over a medium heat. Whisk the flour, sugar and a pinch of salt together in a small heatproof bowl.
Bring the milk to the boil – the butter should be totally melted and the mixture at a rolling boil. Pour in the flour and immediately stir well using a spatula until no lumps of flour remain. Continue to cook until you have a light, white film on the bottom of the pan, about 1-2 mins. Transfer to a plate to cool slightly.
Once the panade is warm but not hot, return it to the pan and pour in 1 tbsp of egg. Use a wooden spoon to vigorously beat it in. Once incorporated, repeat with more egg, adding a little more as you go until it is slow, shiny and V-shaped when falling.
Once enough of the egg is incorporated, transfer to a piping bag and pipe half of the pastry into the prepared tin bases. Use a lightly oiled spoon to smooth out the tops to an even thickness with a few decorative swirls.
Bake for 25-27 mins until deeply golden and risen. Leave to cool slightly in the tin before removing and cooling completely on a wire rack. Keep one of the tins nearby, and line the base and sides with baking parchment.
Once the custard is cold, beat it to loosen, then whip the cream to soft peaks in a small bowl. Fold the cream through the custard.
Put your least favourite choux pastry lid on the bottom of the tin. Spoon in half the custard, then arrange the plums on top. Smooth over the remaining custard and put the remaining choux pastry lid on top. Chill for 1 hr.
When you’re ready to serve, release the springform tin and transfer to a serving plate. Dust generously with icing sugar and slice into thick wedges to serve.

A camomile & lemony plum karpatka on a cake stand

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