Ingredients with Measurements:
- 1 package of puff pastry (2 sheets)
- 1 cup of heavy cream
- 1/2 cup of powdered sugar
- 1/2 cup of orange juice
- 1 tablespoon of orange zest
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 egg yolk
- 1 tablespoon of water
Special equipment needed:
- Parchment paper
- Baking sheet
- Pastry bag
- Large round pastry tip
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roll out one sheet of puff pastry on a lightly floured surface to a 10x12 inch rectangle.
4. Cut the pastry into six 5x2 inch rectangles.
5. Place the rectangles on the prepared baking sheet and prick them all over with a fork.
6. In a small bowl, whisk together the egg yolk and water. Brush the mixture over the pastry rectangles.
7. Bake the pastry for 15-20 minutes or until golden brown and puffed up. Let them cool completely.
8. In a large bowl, whisk together the heavy cream, powdered sugar, orange juice, orange zest, vanilla extract, and salt until stiff peaks form.
9. Transfer the mixture to a pastry bag fitted with a large round pastry tip.
10. Cut the second sheet of puff pastry into six 5x2 inch rectangles.
11. Pipe the orange cream mixture onto the cooled pastry rectangles.
12. Place the second sheet of puff pastry rectangles on top of the cream mixture.
13. Dust the top of the pastry with powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
6 servings
Nutritional information:
Calories: 460
Fat: 34g
Carbohydrates: 34g
Protein: 5g
Sodium: 170mg
Sugar: 14g
Substitutions for ingredients:
- You can substitute the orange juice and zest with lemon juice and zest for a lemon-cream tompouce.
- You can use whipped cream instead of heavy cream.
Variations:
- You can add sliced fresh fruit, such as strawberries or kiwi, between the layers of cream.
- You can add a layer of chocolate ganache on top of the cream before placing the second layer of pastry.
Tips and tricks:
- Make sure the pastry is completely cooled before piping the cream mixture on top.
- Use a sharp knife to cut the pastry into rectangles.
- Dust the top of the pastry with powdered sugar just before serving.
Storage instructions:
Store the orange-cream tompouce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tompouce in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the orange-cream tompouce on a platter with fresh orange slices and mint leaves.
Garnishes:
- Fresh orange slices
- Mint leaves
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the pastry is not puffing up, make sure the oven is hot enough and the pastry is not too thick.
- If the cream mixture is too runny, add more powdered sugar.
Food safety advice:
- Make sure the heavy cream is fresh and has been stored properly.
- Store the tompouce in the refrigerator and discard any leftovers after 2 days.
Food history:
Tompouce is a Dutch pastry that consists of two layers of puff pastry filled with cream and topped with icing. It is traditionally served on special occasions, such as birthdays and weddings.
Flavor profiles:
The orange-cream tompouce is sweet, creamy, and citrusy.
Serving suggestions:
Serve the orange-cream tompouce as a dessert or a sweet snack.
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Region: Dutch