A tompoes or tompouce is a Dutch pastry that is served coated with powdered sugar. It’s a local variation of the mille-feuille or Napoleon, called after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. It was introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. sugar that has been degraded The key ingredients of Tompouce Cake are puff pastry, icing, and custard.
Orange Tompouce (Dutch Pastry) Cake Recipe
Ingredients
FILLING
- 1 pack of pastry cream mix
- 200 milliliter whipping cream, (0,85 cup)
GLAZE
- 100 gram powdered sugar, (3.5 ounce)
- 1.5 tablespoon liquid orange food coloring, red + yellow or carrot juice
Instructions
- Preheat the oven to 390 °F / 200 °C.
- Cut the puff pastry slices in half, pierce them with a fork and place them separately on a baking tray with parchment paper. Do you use a roll of fresh puff pastry? DO NOT cut it yet, but do pierce and place on a baking tray lined with parchment paper.
- Cover the puff pastry with another layer of parchment paper.
- Bake the puff pastry in 15 (slices) - 20 (fresh) minutes. Keep a close eye on when they are good: brown, but not too brown. Does the dough rise too much? Press the puff pastry flat with an oven glove. You can also place an extra baking tray on top of the puff pastry for the last 5 minutes to flatten them.
- Let the puff pastry cool down. If you use fresh puff pastry, cut the cooled puff pastry into 14 pieces with a pizza roller.
- While the puff pastry is in the oven, you can make the pastry cream. We go easy in this recipe - with a package. Follow the instructions of the pastry cream mix.
- Then we prepare the glaze. Mix the powdered sugar with colored liquid - add extra liquid if the mixture is too thick, or more powdered sugar if it is too thin.
- When the puff pastry is cooling, we whip the cream until stiff. Gradually mix the whipped cream into the pastry cream with a spatula.
- You can divide the tompouce filling with a pastry bag, or just with a spatula, over 7 puff pastry parts. Warning: it is a bit of a mess and if you make such a nice thick layer, something will fall off quickly - it is part of it!
- Finish the other 7 puff pastry parts with a layer of orange glaze and place this 'top' on top of the tompouce filling. Enjoy!
Notes
- Total Fat 25g
- Saturated Fat 10g
- Trans Fat 0g
- Unsaturated Fat 14g
- Cholesterol 60mg
- Sodium 195mg
- Carbohydrates 40g
- Fiber 1g
- Sugar 20g
- Protein 5g
Final Thought:
Roxanne (L) and Maartje are our names (R). Roxanne is a passionate animal lover, while Maartje has always enjoyed cooking. We are, of course, a little older now (28 & 27). We travel frequently, but we also enjoy eating (and cooking)! Our travels have only added to our culinary inspiration, and we’d want to share it all with you here. We’ve been eating flexi-vegan since January 2020, and we’d want to share some of our favorite (and not-too-complicated) vegetarian and vegan meals with you.
