Ingredients with Measurements:
- 1 sheet puff pastry
- 1 egg, beaten
- 1/2 cup raspberry jam
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Parchment paper
- Pastry bag with a small round tip
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Roll out the puff pastry sheet on a lightly floured surface to a 1/4-inch thickness.
4. Cut the pastry sheet into 6 equal rectangles.
5. Place the pastry rectangles on the prepared baking sheet.
6. Brush the beaten egg over the top of each pastry rectangle.
7. Bake the pastry rectangles for 15-20 minutes or until golden brown.
8. Remove the pastry rectangles from the oven and let them cool completely.
9. In a small bowl, mix the raspberry jam until it is smooth.
10. Using a pastry bag with a small round tip, pipe the raspberry jam onto 3 of the pastry rectangles.
11. In a medium bowl, whip the heavy cream until it forms stiff peaks.
12. Add the powdered sugar and vanilla extract to the whipped cream and mix until combined.
13. Using a pastry bag with a small round tip, pipe the whipped cream onto the remaining 3 pastry rectangles.
14. Place the raspberry-filled pastry rectangles on top of the whipped cream-filled pastry rectangles.
15. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 3 servings.
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 140mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 23g
Protein: 5g
Substitutions for ingredients:
- Raspberry jam can be substituted with any other fruit jam or preserves.
- Heavy cream can be substituted with whipped topping or whipped coconut cream for a dairy-free option.
- Puff pastry can be substituted with phyllo dough or pie crust.
Variations:
- Add sliced fresh raspberries on top of the whipped cream for extra flavor and texture.
- Substitute the raspberry jam with lemon curd or chocolate ganache for a different flavor.
- Top the tom pouce with powdered sugar or drizzle with melted chocolate.
Tips and tricks:
- Make sure the puff pastry is rolled out evenly to ensure even baking.
- Use a sharp knife or pizza cutter to cut the pastry rectangles.
- Let the pastry rectangles cool completely before filling them to prevent the filling from melting.
Storage instructions:
Store the raspberry-filled tom pouce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the raspberry-filled tom pouce in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the raspberry-filled tom pouce on a decorative plate or platter.
Garnishes:
Garnish the raspberry-filled tom pouce with fresh raspberries or mint leaves.
Pairings:
Pair the raspberry-filled tom pouce with a cup of coffee or tea.
Suggested side dishes:
Serve the raspberry-filled tom pouce with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the pastry rectangles are not golden brown after baking, return them to the oven for an additional 5 minutes.
- If the whipped cream is too runny, add more powdered sugar and continue to whip until it forms stiff peaks.
Food safety advice:
Make sure to store the raspberry-filled tom pouce in the refrigerator and consume within 2 days.
Food history:
Tompouce is a Dutch pastry that is typically filled with pastry cream and topped with pink icing. This raspberry-filled version is a twist on the classic recipe.
Flavor profiles:
The raspberry-filled tom pouce is sweet and fruity with a flaky pastry crust and creamy whipped cream filling.
Serving suggestions:
Serve the raspberry-filled tom pouce 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