Dutch · Pie & Cakes


Hello hello,

So, yesterday was our Kings birthday and traditionally we eat a pastry called a “Tompouce” this day. It’s similar to a millefeuille, but not exactly. I didn’t want to keep this recipe from you, so here it is!

Tompouce from a pastry shop

Serves 8

Preparation: 30 min
Baking: 20 min

Ø Baking tray



  • 16 slices puff pastry


  • 500 ml (2 1/4 cup) milk
  • 100 g (1/2 cup) sugar
  • 1 vanill pod
  • 4 egg yolks
  • 3 tbsp flour
  • 250 ml (1 cup and 1 tbsp) double cream
  • 2 gelatine pieces

Pink glace

  • 3 tbsp beet juice
  • 150 g (1 1/5) powdered sugar
  • 150 ml (2/3 cup) double cream
  • 1 1/2 tbsp sugar


  1. Defrost the puff pastry and put 2 slices on each other. Role out the slices and puncture the slices with a fork
  2. Cut the sides straight and cut the slices in half
  3. Put the puff pastry on the baking tray and let it rest for 10 min
  4. Preheat the oven to 180 °C (355 F)
  5. Bake the ouff pastry for 20 min until golden and done. Let it cool
  6. For the custard, bring 450 ml milk with the sugar to the boil
  7. Half the vanilla pod and scrape out the inside
  8. Mix the inside with the egg yolks and the rest of the milk and flour
  9. Mix the egg yolk mixture with the boiling milk and boil for 2 min continously stiring
  10. Rinse a baking tray with cold water, put the custard on it and cover with cling film
  11. Whip up the double cream and soak the gelatine in cold water
  12. Stir the custard loose in a bowl
  13. Melt the gelatine in a pan and stir thid trough the custard
  14. Whip through the whipped cream and let the custard set in the fridge
  15. Stir the beet juice with the powdered sugar and coat 8 of the 16 slices of baked puff pastry with this
  16. Whip up the double cream with the sugar
  17. Put the custard in a piping bag and pipe long stripes of the custard on the other 8 pieces of puff pastry
  18. Putt the top pieces with the glace on top and finish with a stripe of whipped cream

Credit goes to http://www.24kitchen.nl/recepten/tompoes


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