Ingredients with Measurements:
- 2 sheets of puff pastry
- 1 cup of milk
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 2 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 cup of powdered sugar
- 1 tablespoon of water
- Red food coloring
Special equipment needed:
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife
- Whisk
- Saucepan
- Mixing bowl
- Hand mixer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Roll out one sheet of puff pastry on the parchment paper and prick it all over with a fork.
4. Place the second sheet of puff pastry on top of the first one and prick it all over with a fork as well.
5. Bake the puff pastry for 20-25 minutes or until golden brown.
6. Remove the puff pastry from the oven and let it cool completely.
7. In a saucepan, whisk together the milk, sugar, cornstarch, egg yolks, and vanilla extract.
8. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
9. Remove the saucepan from the heat and let the mixture cool completely.
10. Once the puff pastry and the custard are both cooled, cut the puff pastry into two equal rectangles.
11. Spread the custard on one of the puff pastry rectangles.
12. Place the other puff pastry rectangle on top of the custard.
13. In a mixing bowl, whisk together the powdered sugar and water until smooth.
14. Add a few drops of red food coloring to the mixture and whisk until the desired color is achieved.
15. Spread the pink icing on top of the puff pastry.
16. Let the icing set for at least 30 minutes before cutting the Tompouce into squares.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 350
Total fat: 19g
Saturated fat: 5g
Cholesterol: 55mg
Sodium: 120mg
Total carbohydrates: 40g
Dietary fiber: 1g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- Puff pastry: You can use homemade puff pastry or store-bought puff pastry.
- Milk: You can use any type of milk, such as almond milk or soy milk.
- Cornstarch: You can use tapioca starch or arrowroot starch instead of cornstarch.
- Vanilla extract: You can use any other flavoring, such as almond extract or lemon zest.
- Powdered sugar: You can use granulated sugar instead of powdered sugar.
Variations:
- Chocolate Tompouce: Add 1/2 cup of cocoa powder to the custard mixture and use chocolate icing instead of pink icing.
- Lemon Tompouce: Add 1 tablespoon of lemon zest to the custard mixture and use yellow icing instead of pink icing.
- Strawberry Tompouce: Add 1/2 cup of mashed strawberries to the custard mixture and use pink icing made with strawberry puree instead of food coloring.
Tips and tricks:
- Make sure the puff pastry is completely cooled before spreading the custard on it.
- Use a sharp knife to cut the Tompouce into squares.
- Let the icing set for at least 30 minutes before cutting the Tompouce.
Storage instructions:
Store the Tompouce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tompouce in the oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
Serve the Tompouce on a platter or individual plates.
Garnishes:
Garnish the Tompouce with fresh berries or whipped cream.
Pairings:
Serve the Tompouce with a cup of coffee or tea.
Suggested side dishes:
The Tompouce can be served as a dessert on its own.
Troubleshooting advice:
- If the custard is too thick, add a little more milk to thin it out.
- If the puff pastry is not golden brown after 25 minutes, bake it for a few more minutes.
Food safety advice:
Make sure to refrigerate the Tompouce if not serving immediately.
Food history:
The Tompouce is a classic Dutch pastry that originated in the 19th century. It is named after Admiraal Tom Pouce, a character in a French play.
Flavor profiles:
The Tompouce is a sweet pastry with a flaky puff pastry crust and a creamy vanilla custard filling. The pink icing adds a touch of sweetness and color.
Serving suggestions:
Serve the Tompouce as a dessert or a sweet snack.
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