Vegan Tompouce
Delight in the indulgent charm of Vegan Tompouce, a plant-based twist on the classic Dutch pastry that combines flaky puff pastry, silky vanilla custard, and a vibrant pink icing. Perfect for any occasion, this recipe uses vegan puff pastry and a creamy soy milk-based custard to recreate the iconic layers, ensuring a cruelty-free yet decadent treat. The preparation involves baking golden puff pastry rectangles, crafting a smooth custard with cornstarch and vegan butter, and topping it off with a beautifully spreadable pink glaze made with powdered sugar and plant-based food coloring. Whether you’re hosting an elegant gathering or treating yourself to a luxurious dessert, this Vegan Tompouce is sure to impress. With its balance of crisp textures and creamy sweetness, this recipe delivers bakery-quality results from the comfort of your kitchen. Serve chilled for an irresistible bite of indulgence!
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Recipe Information
Ingredients
- 2 sheets Vegan puff pastry
- 500 ml Soy milk (unsweetened)
- 100 g Granulated sugar
- 40 g Cornstarch
- 50 g Vegan butter
- 2 tsp Vanilla extract
- 150 g Powdered sugar
- 2 drops Plant-based food coloring (pink)
- 2 tbsp Water
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Roll out the vegan puff pastry sheets and trim them into evenly sized rectangles (approximately 10x5 cm). You will need two rectangles per serving.
Place the pastry rectangles onto the prepared baking tray, prick them lightly with a fork to prevent excessive puffing, and bake for 12-15 minutes or until golden and crisp. Let them cool completely.
To prepare the custard filling, combine the soy milk, granulated sugar, and cornstarch in a saucepan. Whisk the mixture thoroughly to remove lumps.
Set the saucepan over medium heat, stirring constantly, until the mixture thickens into a custard consistency (about 5-7 minutes).
Remove the saucepan from the heat and stir in the vegan butter and vanilla extract until fully incorporated. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the fridge for at least 30 minutes.
While the custard is chilling, prepare the pink icing. In a small bowl, mix the powdered sugar, plant-based pink food coloring, and water until smooth and spreadable.
Once the puff pastry and custard are ready, begin assembling the tompouce. Spread a generous layer of the chilled custard onto half of the pastry rectangles.
Top each custard-filled rectangle with another rectangle of puff pastry to create a sandwich.
Spread the pink icing over the top layer of each pastry sandwich using a spatula. Let the icing set for about 10 minutes.
Serve the Vegan Tompouce immediately or store them in the fridge for up to 24 hours. Enjoy!
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 252.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 659 mg | 51% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 836 mg | 18% | |
*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.
