Ingredients with Measurements:
- 1 package of puff pastry (17.3 oz)
- 1 cup of milk
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 3 egg yolks
- 1 teaspoon of vanilla extract
- 1/4 cup of unsalted butter
- 1/2 cup of semisweet chocolate chips
- 1 tablespoon of vegetable oil
Special equipment needed:
- Parchment paper
- Rolling pin
- Pastry brush
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to a thickness of 1/4 inch.
3. Cut the puff pastry into 6 rectangles of equal size and place them on a baking sheet lined with parchment paper.
4. Bake the puff pastry for 15-20 minutes or until golden brown and puffed up.
5. While the puff pastry is baking, prepare the pastry cream. In a medium saucepan, heat the milk over medium heat until it starts to steam.
6. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
7. Slowly pour the hot milk into the egg mixture, whisking constantly.
8. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
9. Remove from heat and stir in the vanilla extract and butter until fully incorporated.
10. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes.
11. Once the puff pastry and pastry cream have cooled, cut each rectangle in half horizontally to create a top and bottom layer.
12. Spread a generous amount of pastry cream onto the bottom layer of each rectangle and place the top layer on top.
13. In a double boiler or microwave-safe bowl, melt the chocolate chips and vegetable oil together until smooth.
14. Dip each tompouce halfway into the melted chocolate and place on a wire rack to cool and harden.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 25g
Carbohydrates per serving: 43g
Protein per serving: 6g
Substitutions for ingredients:
- Puff pastry can be substituted with phyllo dough or croissant dough.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
- Vegetable oil can be substituted with coconut oil or canola oil.
Variations:
- Add sliced strawberries or raspberries to the pastry cream for a fruity twist.
- Sprinkle chopped nuts or shredded coconut on top of the melted chocolate for added texture.
- Use white chocolate instead of semisweet chocolate for a sweeter flavor.
Tips and tricks:
- Make sure the pastry cream is completely chilled before assembling the tompouce to prevent it from melting and making the pastry soggy.
- If the chocolate starts to harden while dipping the tompouce, reheat it in the double boiler or microwave for a few seconds until it becomes smooth again.
- To make the tompouce more visually appealing, use a toothpick to create swirls or patterns in the melted chocolate before it hardens.
Storage instructions:
Store the chocolate-dipped tompouce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tompouce, place it in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the chocolate-dipped tompouce on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish with fresh berries, mint leaves, or edible flowers for a pop of color.
Pairings:
Serve the chocolate-dipped tompouce with a cup of coffee or tea for a delightful afternoon treat.
Suggested side dishes:
The chocolate-dipped tompouce is a sweet dessert on its own and does not require any side dishes.
Troubleshooting advice:
- If the pastry cream is too thin, add more cornstarch and cook it for a few more minutes until it thickens.
- If the puff pastry does not rise properly, make sure it is not too thick and that the oven temperature is correct.
- If the chocolate hardens too quickly, try adding more vegetable oil to thin it out.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of foodborne illness.
Food history:
The tompouce, also known as the Napoleon, is a Dutch pastry that consists of two layers of puff pastry filled with pastry cream and topped with a layer of icing or fondant.
Flavor profiles:
The chocolate-dipped tompouce is a sweet and creamy dessert with a flaky and buttery pastry crust and a rich chocolate coating.
Serving suggestions:
Serve the chocolate-dipped tompouce as a dessert or snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dutch