Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 cup of sugar
- 1/2 cup of cornstarch
- 1/4 teaspoon of salt
- 1 1/2 cups of water
- 4 egg yolks
- 1/3 cup of lemon juice
- 2 tablespoons of unsalted butter
- 4 egg whites
- 1/4 teaspoon of cream of tartar
- 1/4 cup of sugar
Special equipment needed:
- Electric mixer
- Piping bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry sheet on a floured surface and cut it into 6 equal rectangles.
3. Place the rectangles on a baking sheet lined with parchment paper and prick them with a fork.
4. Bake the puff pastry for 15-20 minutes, or until golden brown.
5. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
6. Gradually whisk in the water until smooth.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and boils.
8. Boil for 1 minute, then remove from heat.
9. In a small bowl, beat the egg yolks and lemon juice together.
10. Gradually whisk in 1 cup of the hot sugar mixture.
11. Pour the egg yolk mixture back into the saucepan and whisk until combined.
12. Cook the mixture over medium heat, stirring constantly, until it thickens and boils.
13. Boil for 1 minute, then remove from heat.
14. Stir in the butter until melted and smooth.
15. Pour the lemon filling into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the filling.
16. Chill the filling in the refrigerator for at least 1 hour.
17. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
18. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
19. Preheat the broiler.
20. Cut each puff pastry rectangle in half horizontally.
21. Place the bottom halves on a baking sheet lined with parchment paper.
22. Spoon the chilled lemon filling onto the bottom halves.
23. Pipe the meringue onto the lemon filling.
24. Broil the Tompouces for 1-2 minutes, or until the meringue is golden brown.
25. Serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 1 hour
5. Temperature:
Preheat the oven to 400°F and preheat the broiler.
Serving size:
6 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 15g
Carbohydrates per serving: 57g
Protein per serving: 5g
Substitutions for ingredients:
- You can use store-bought lemon curd instead of making your own lemon filling.
- You can use a different type of fruit juice instead of lemon juice.
Variations:
- You can add a layer of whipped cream on top of the lemon filling before piping the meringue.
- You can sprinkle some grated lemon zest on top of the meringue before broiling.
Tips and tricks:
- Make sure to press the plastic wrap directly onto the surface of the lemon filling to prevent a skin from forming.
- Use a piping bag with a star tip to pipe the meringue for a decorative effect.
- Be careful not to overbeat the meringue, as it can become grainy.
Storage instructions:
Store the Lemon-Meringue Tompouces in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Tompouces in a preheated 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Lemon-Meringue Tompouces on a platter lined with fresh lemon slices.
Garnishes:
Garnish the Tompouces with a sprinkle of powdered sugar and a fresh mint leaf.
Pairings:
Pair the Lemon-Meringue Tompouces with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Tompouces with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the lemon filling is too thin, add more cornstarch.
- If the meringue is too runny, add more sugar.
Food safety advice:
Make sure to use pasteurized eggs for the meringue to prevent the risk of salmonella.
Food history:
The Tompouce is a Dutch pastry that consists of two layers of puff pastry with a layer of pastry cream or whipped cream in between.
Flavor profiles:
The Lemon-Meringue Tompouce is sweet and tangy, with a crispy puff pastry crust and a fluffy meringue topping.
Serving suggestions:
Serve the Lemon-Meringue Tompouce as a dessert or a sweet snack.
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Region: Dutch