How to Make a Tompouce

Co-authored by Jessica Banh

Last Updated: December 7, 2022

The tompouce is a two-layered rectangular puff pastry with a pastry cream filling and decorated with pink and/or white frosting. The pastry is common in The Netherlands and Belgium and known there as "tompoes" (tom cat). The tompouce is served with tea or coffee and is eaten with a pastry fork.

Ingredients

250g or 8 sheets of pastry puff – frozen

Pastry cream

125ml whipped cream
250ml milk
25g corn starch
5 gelatin sheets
1 bag of vanilla sugar
50g sugar
2 egg yolks
flour

Frosting

100 g powder sugar
1 Tbsp hot water
syrup (for the pink color ex. raspberries)

Steps

1
Thaw the pastry puff.
2
Sprinkle some flour on the pastry puff sheet. Lay them on a baking tin and make some holes in the pastry with a wooden skewer or fork and leave it for 15 minutes.

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3
Bake it in a pre-heated oven (200 - 230 °C) for about 15 to 20 minutes until brown. Cool it down.
4
Cut the pastry puff into pieces about 5 by 12 cm.
5
Heat some water, dissolve the powder sugar and mix it with the syrup until you got the desired color. Spread the frosting immediately on half of the pastry puffs before it mixture gets too cold. Use a small amount and spread it evenly.
6
Boil the milk with the vanilla sugar.
7
Mix the starch in cup of cold water and stir through the boiling milk. This way the starch will dissolve well, without lumps. Remove from the stove immediately.
8
Stir the egg yolks together with the sugar until it foams. Stir carefully through the cream and let it cool.
9
Soak the gelatin and squeeze the excess water out and dissolve in the cream. Beat the whipped the cream and add to the cream.
10
Pour the cream into a rectangular shape and let it cool for a couple of minutes. When cooled down enough cut rectangular shapes from 5 to 12 centimeter (2.0 to 4.7 in). Use a wet knife for this.
11
Finish the dessert by laying the sheet pastry puff on a dish with on top the cream cube and at the top of that the pastry puff sheet with the frosting.