How To Make Tompouce, A dutch Pastry!
Dutch pastry made of 2 sheets of puff pastry with a creamy and sweet custard cream inside, covered on top with a thin layer of colored icing.
Tompouce | Dutch Mille Feuille
Dutch Version Of The Mille Feuille tompouce
Today we will learn how to make tompouce. Tompouce is a dutch pastry you can find in The Netherlands. Tompouce is the dutch version, local variety of the mille feuille. Let’s learn together how to make this dutch tompouce! We will learn how to prepare the puff pastry, how to make banketbakkersroom/ crème pâtissière and the icing on top.
What Is Tompouce
A tompouce is a pastry made of 2 sheets of puff pastry with a custard cream inside, called banketbakkersroom, also known as crème pâtissière. Then it’s covered on top with a thin layer of colored icing. The icing is usually pink or on some dutch holidays like Kings Day you can find tompouce with an orange icing on top.
How To Make Tompouce | Dutch Mille Feuille Recipe
This dessert will be perfect for you if you love sweets. Growing up, Tompouce was one of my favorite pastries to have in The Netherlands. Usually I would prefer to eat a yummy Tompouce for my birthday instead of a cake. 😆
Scroll down to check out the ingredients needed for the Tompouce with step by step instructions!
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Tompouce | Dutch Mille Feuille
Tompouce Ingredients
✿ Puff Pastry
Glaze:
✿ 200 Grams Powdered Sugar
✿ 2 Tablespoons Hot Water
✿ Pink Food Coloring (Optional)
Crème Patissière:
✿ 6 Egg Yolks
✿ 130 Grams Sugar
✿ 1 Teaspoon Vanilla Extract
✿ 40 Grams Flour
✿ 30 Grams Cornstarch
✿ 700 Milliliters
Tompouce INSTRUCTIONS | Click here for the recipe video
Bake Puff Pastry
Bake 400F 25 -35 Min
Make Custard Cream
Whisk All Ingredients Together.
Cook Custard Cream
Cook Until Thickened.
Assemble Tompouce
Pipe Custard Cream.
Icing Glaze
Combine Ingredients For The Glaze.
Serve!
Cut It Up And Serve!
Puff Pastry | Tompouce
Roll out the puff pastry a little bit and poke holes with a fork. Transfer it to a baking sheet. Bake 400F | 25 - 35 Min until golden brown.
*Transfer to a wire rack and cool down completely before use.
Banketbakkersroom - crème pâtissière | Tompouce
Combine egg yolks, sugar and vanilla extract. Whisk until combined. Sift in the dry ingredients and whisk again until combined.
In a pot heat up the milk until warm/small bubble form. Slowly pour in the warm milk to the batter in 2 batches while you keep whisking.
Pour the mixture in a pan. Cook on low - medium heat. Keep whisking and cook until cream forms. Transfer it to a bowl and cover it with plastic wrap.
*Let it cool down completely. Once cold place in the refrigerator until use.
Assemble | Tompouce
Place a puff pastry with the flat side down. Pipe a layer of cream on top. Place the other puff pastry sheet with the flat side up on top. Slightly press is down.
Icing - Glaze | Tompouce
To make the glaze first add 2 tablespoons of HOT water to the powdered sugar and whisk. Slowly add more water until a runny glaze. Optional: Add pink food coloring.
Pour the glaze on top and spread it out.
Cut the tompouce in preferred sizes.
*To make it easier to cut, refrigerate the pastry for 30 minutes.
TIPS & NOTES
✿ The cream will thicken more when cooled down.
✿ Optional: Whip/whisk up the Banketbakkersroom - crème pâtissière before use to make it more fluffy.
✿ To make it easier to cut the tompouce refrigerate for 30 min - 1 hr before cutting.
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