Tompouce
Indulge in the delightful Dutch pastry known as "Tompouce," a beloved treat that combines crisp, golden layers of puff pastry with a luscious vanilla custard filling and a signature pink glaze. This classic dessert offers a perfect balance of textures, from the light, flaky pastry to the creamy richness of the custard, made with real vanilla bean for an authentic flavor. Topped with a smooth, sugary glaze colored in a playful pink hue, Tompouce is as eye-catching as it is delicious. Whether you're preparing it for a festive occasion or a sweet treat at home, this recipe—which serves 8—comes together in just 1 hour and 15 minutes and is sure to impress. Perfect for lovers of European desserts, this pastry delivers elegance and simplicity in every bite.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 Vanilla bean
- 4 Egg yolks
- 100 g Granulated sugar
- 50 g Cornstarch
- 50 g Unsalted butter
- 150 g Powdered sugar
- 2 tsp Lemon juice
- 2 tbsp Water
- 1 drop Pink food coloring
Instructions
Preheat your oven to 200°C (400°F).
Place the puff pastry sheets on a baking sheet lined with parchment paper. Prick the surfaces with a fork to prevent puffing.
Cover the pastry with another sheet of parchment paper and place another baking sheet on top.
Bake for 15-20 minutes or until golden brown. Allow to cool completely.
In a saucepan, combine the milk and vanilla bean (split and seeds scraped). Heat until just simmering, then remove from heat and let it infuse for 10 minutes.
In a bowl, whisk the egg yolks and granulated sugar until pale and thick. Sift in cornstarch and mix until smooth.
Remove the vanilla bean from milk. Gradually pour hot milk over the yolk mixture while whisking continuously.
Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened and just starts to bubble.
Remove from heat and whisk in the butter until smooth.
Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until set (about 2 hours).
Cut each puff pastry sheet into 8 equal rectangles.
Spread the cooled custard evenly over one set of 8 rectangles. Top with the remaining rectangles to form sandwiches.
Mix powdered sugar, lemon juice, and water to make a smooth glaze. Add one drop of pink food coloring and stir until evenly mixed.
Spread the pink glaze over the top of the pastries and let set before serving.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 34.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 107 mg | 2% | |
*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.
