Gluten-Free Tompouce
Elevate your dessert game with this stunning Gluten-Free Tompouce recipe, a delightful twist on the classic Dutch pastry that's perfect for those avoiding gluten. Featuring crisp and golden gluten-free puff pastry layered with luscious homemade vanilla custard and topped with vibrant pink icing, this treat is both visually stunning and irresistibly delicious. With easy-to-follow steps, this recipe ensures a perfectly flaky pastry and silky custard that bursts with flavor. It’s a showstopper dessert ideal for celebrations or afternoon tea, catering to gluten-free diets without compromising on taste or authenticity. Each bite delivers a satisfying blend of buttery pastry, creamy filling, and sweet icing, making it your next crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 sheets Gluten-free puff pastry sheets
- 500 ml Whole milk
- 40 grams Cornstarch
- 100 grams Granulated sugar
- 4 Egg yolks
- 2 teaspoons Vanilla extract
- 30 grams Unsalted butter
- 150 grams Powdered sugar
- 2 tablespoons Milk (for icing)
- 2 drops Pink food coloring
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Roll out the gluten-free puff pastry sheets if needed, keeping them at an even thickness. Place the sheets onto the lined baking sheet.
Pierce the puff pastry sheets all over with a fork to prevent them from puffing up too much during baking.
Bake the sheets for 20-25 minutes or until golden brown and crisp. Remove from the oven and let them cool completely.
In a medium saucepan, heat the milk over medium heat until it just begins to steam, but do not boil.
In a separate bowl, whisk together the cornstarch, sugar, and egg yolks until smooth.
Slowly pour the hot milk into the egg yolk mixture while whisking continuously to temper the eggs. Once combined, return the mixture to the saucepan.
Cook the custard over medium heat, whisking constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract and unsalted butter until smooth.
Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and let it cool completely in the fridge.
Once the puff pastry sheets are cooled, trim the edges to ensure they are evenly shaped. Cut each sheet into 8 equal rectangles.
Spread the prepared custard evenly onto one rectangle, using a piping bag or a spatula for precision. Top with another rectangle of puff pastry to create a sandwich.
For the icing, mix the powdered sugar, milk, and pink food coloring in a bowl until you have a smooth, spreadable consistency.
Spread the pink icing evenly across the tops of the pastries. Allow the icing to set for 10-15 minutes.
Serve the gluten-free tompouce chilled and enjoy!
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 355.1 g | 129% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 276.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 784 mg | 60% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
