How to Make a Tompouce

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The tompouce is a two-layered rectangular puff pastry with a pastry cream filling and decorated with pink and/or white frosting. The pastry is common in The Netherlands and Belgium and known there as "tompoes" (tom cat). The tompouce is served with tea or coffee and is eaten with a pastry fork.

Ingredients

  • 250g or 8 sheets of pastry puff – frozen

Pastry cream

  • 125ml whipped cream
  • 250ml milk
  • 25g corn starch
  • 5 gelatin sheets
  • 1 bag of vanilla sugar
  • 50g sugar
  • 2 egg yolks
  • flour

Frosting

  • 100 g powder sugar
  • 1 Tbsp hot water
  • syrup (for the pink color ex. raspberries)

Steps

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    Lay them on a baking tin and make some holes in the pastry with a wooden skewer or fork and leave it for 15 minutes.
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    Cool it down.
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    Spread the frosting immediately on half of the pastry puffs before it mixture gets too cold. Use a small amount and spread it evenly.
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    Mix the starch in cup of cold water and stir through the boiling milk . This way the starch will dissolve well, without lumps. Remove from the stove immediately.
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    Stir carefully through the cream and let it cool.
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    Beat the whipped the cream and add to the cream.
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    When cooled down enough cut rectangular shapes from 5 to 12 centimeter (2.0 to 4.7 in). Use a wet knife for this.
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    Finish the dessert by laying the sheet pastry puff on a dish with on top the cream cube and at the top of that the pastry puff sheet with the frosting .
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      Things You'll Need

      • baking tin
      • oven
      • wooden skewer or fork
      • knife
      • frosting knife
      • spoon
      • cup
      • bowl
      • whisk

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      References

      1. Shared under https://creativecommons.org/licenses/by-sa/3.0/deed
      2. Original article on http://nl.wikibooks.org/wiki/Kookboek/Tompoes (in Dutch).

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