Tompouce — Print Recipe — The Culinary Codex

Two crisp puff pastry layers sandwiching thick vanilla pastry cream, topped with iconic bright pink or orange fondant icing.

Ingredients

1 Roll puff pastry and bake between two baking sheets at 200°C for 15-20 min until golden and crisp. Cool and cut into rectangles.
2 Make pastry cream: whisk yolks, sugar, and cornstarch. Heat milk, temper into yolks, return to heat and cook until thick. Add vanilla. Cool with plastic wrap on surface.
3 Pipe or spread a thick layer of pastry cream on half the pastry rectangles.
4 Top with remaining pastry rectangles.
5 Warm fondant icing, tint pink (or orange for King's Day), and spread smoothly on top.
6 Refrigerate until set. Serve cold.

Did You Know?

On King's Day (April 27), every bakery in the Netherlands sells tompouces with orange icing instead of the traditional pink.