Introduction: Tompouce
More by the author:
About: When things don't go the way I want, I still hear my father say: ‘There is no such word as can’t.’ The things I make, I make thanks to him. He taught me how to bake and paint and everything in between, I got h…
Tompouce is a treat that is widely eaten in The Netherlands. Normally the tompouce has a pink glaze layer, but on King's Day and during the European Championship and World CupFootball, the pink layer changes from pink to orange, half of the Netherlands is then infected with the ‘orange madness’. Because of Easter I make the glaze layer yellow, but you can give it any color you like.
The pastry is originally French, but if you want to know how the Dutch version got its name, you can find an explanation st about it on Wikipedia. Most European countries have a variation of the French one.
Getting started and as usual I make something that takes quite some time. This time too, baking consists mostly of waiting. The recipe for puff pastry dough comes from an old book about recipe knowledge from 1948 which I found at a flea market. This dough is also good for freezing and because it is rather labor intensive, I make extra dough. I have doubled the recipe. Take half if you do not want to freeze too much. You can use this dough for both sweet and savory pastries.
The pastry is originally French, but if you want to know how the Dutch version got its name, you can find an explanation st about it on Wikipedia. Most European countries have a variation of the French one.
Getting started and as usual I make something that takes quite some time. This time too, baking consists mostly of waiting. The recipe for puff pastry dough comes from an old book about recipe knowledge from 1948 which I found at a flea market. This dough is also good for freezing and because it is rather labor intensive, I make extra dough. I have doubled the recipe. Take half if you do not want to freeze too much. You can use this dough for both sweet and savory pastries.
Step 1: What Do You Need:
For the dough:
* 500 g flour
* 100 gr unsalted butter
* 300 ml ice cold water
* 350 gr unsalted butter
* Pinch of salt
Tools:
* Two knives
* Bowl
* Scale
* Foil or tea towel for covering the dough
* Measuring cup
* Mixer with dough hooks
* Rolling pin
* Flour for work surface
* Baking tray
* Baking paper
* Packaging material for leftover dough.
* oven ( all temperatures are in Celsius)
For the filling:
Pastry cream:
* 350 ml of milk
* 3 egg yolks
* 17 g flour
* 18 g custard
* Pinch of salt
* 1/2 teaspoon vanilla essence
* 3 sheets of gelatin
Whipped cream:
200 ml unbeaten cream, preferably 35% fat or higher (take extra for the topping)
Tools:
Pan
Bowls
Scale
Whisk
Flat dish
Plastic foil
Sieve
Spatula
Mixer
Wooden spoon
Plastic foil
For the topping:
Glaze:
* 75 g powdered sugar
* Water
* Food color
Whipped cream
50 ml
* 500 g flour
* 100 gr unsalted butter
* 300 ml ice cold water
* 350 gr unsalted butter
* Pinch of salt
Tools:
* Two knives
* Bowl
* Scale
* Foil or tea towel for covering the dough
* Measuring cup
* Mixer with dough hooks
* Rolling pin
* Flour for work surface
* Baking tray
* Baking paper
* Packaging material for leftover dough.
* oven ( all temperatures are in Celsius)
For the filling:
Pastry cream:
* 350 ml of milk
* 3 egg yolks
* 17 g flour
* 18 g custard
* Pinch of salt
* 1/2 teaspoon vanilla essence
* 3 sheets of gelatin
Whipped cream:
200 ml unbeaten cream, preferably 35% fat or higher (take extra for the topping)
Tools:
Pan
Bowls
Scale
Whisk
Flat dish
Plastic foil
Sieve
Spatula
Mixer
Wooden spoon
Plastic foil
For the topping:
Glaze:
* 75 g powdered sugar
* Water
* Food color
Whipped cream
50 ml
Step 2: The Swiss Cream
Swiss cream is pastry cream with whipped cream.
The pastry cream:
Soak 3 sheets of gelatin in cold water.
Mix the yolks with the sugar and stir until smooth. Add the flour and custard by using a sieve. Meanwhile heat the milk to the boiling point but don't let it boil. Turn off the heat as soon as the milk reaches the boiling point. Now add a small dash of milk to the egg mixture and stir until the milk is absorbed, add a little more milk and stir again do this till you used all the milk. Now put the mixture back in the pan and heat while you keep stirring. Once the mixture has the thickness of custard you turn off the heat source and remove the pan from the heat source. Do not boil the pastry cream. Squeeze out the gelatin and add it to the pastry cream. Continue to stir for another minute or two until it is a smooth custard and all the gelatin is dissolved. The pastry cream is ready and just needs to cool. Put the cream in a flat dish and cover with plastic, make sure the wrap is touching the entire surface it prevents or forms a skin.
Beat the cream until stiff, do not use sugar, otherwise the filling will become too sweet.
Stir the baker's cream as soon as it has cooled, but before the gelatin starts to gel and fold in the whipped cream through the baker's cream, the Swiss cream is now ready.
Put the Swiss cream in the storage box that is about the size of 9x18 cm and fill up to max 3 cm high. Cover with foil and place in the fridge.
Cream stays good in the fridge for a day or 3 but you can also freeze it.
The pastry cream:
Soak 3 sheets of gelatin in cold water.
Mix the yolks with the sugar and stir until smooth. Add the flour and custard by using a sieve. Meanwhile heat the milk to the boiling point but don't let it boil. Turn off the heat as soon as the milk reaches the boiling point. Now add a small dash of milk to the egg mixture and stir until the milk is absorbed, add a little more milk and stir again do this till you used all the milk. Now put the mixture back in the pan and heat while you keep stirring. Once the mixture has the thickness of custard you turn off the heat source and remove the pan from the heat source. Do not boil the pastry cream. Squeeze out the gelatin and add it to the pastry cream. Continue to stir for another minute or two until it is a smooth custard and all the gelatin is dissolved. The pastry cream is ready and just needs to cool. Put the cream in a flat dish and cover with plastic, make sure the wrap is touching the entire surface it prevents or forms a skin.
Beat the cream until stiff, do not use sugar, otherwise the filling will become too sweet.
Stir the baker's cream as soon as it has cooled, but before the gelatin starts to gel and fold in the whipped cream through the baker's cream, the Swiss cream is now ready.
Put the Swiss cream in the storage box that is about the size of 9x18 cm and fill up to max 3 cm high. Cover with foil and place in the fridge.
Cream stays good in the fridge for a day or 3 but you can also freeze it.
Step 3: The Dough:
Mix the flour and a pinch of salt with 100 gr. butter, do this by cutting the butter with two knives through the dough. Once it crumble add 250 ml (125 ml if you take half the recipe) of water. Now use a mixer with dough hooks to knead the dough. As soon as the dough attempts to form a ball, add a little water until the dough is a smooth but firm. I needed 290 ml water. One flour requires a little more water than the other. If the dough nevertheless becomes too weak, add a little flour. Once everything is well mixed, knead it by hand once more and then let the dough cover for an hour in the fridge.
Always use a little flour on work surface and dough to prevent sticking
Remove the dough from the fridge after one hour and roll it out into a square piece of approximately 20x20 cm. Place 350 gr unsalted butter in the middle and fold the corners of the dough over the butter. Press the dough until it is slightly square.
Let the dough rest for another hour in the fridge.
Step 1: After an hour, roll out the dough into a piece about 40 cm long and 15 cm wide. Now fold the dough in three, fold one side to a third and place the other side over it.
Step 2: Now turn the dough package a quarter turn, the open end must face you, and repeat step 1.
Let the dough rest for another hour and repeat steps one and two.
Let it rest for another hour and now repeat steps one and two.
The dough has now been rolled out 6 times and is ready for use. I made 1160 gr dough. You need about 150 g of dough for 4 tompouces. Roll out 150 g of dough into a 20 x 20 cm piece and place it on a baking sheet with baking paper. Now poke holes in the dough with a fork (many holes, see photo) because the dough may not start to leaf and then cut it once in half, a lower and a upper part. Let the dough rest for an hour again.
Freeze the remaining dough. To have handy packages I frozen it in portions of 250 gr.
Heat the oven to 180 degrees, bake the dough for 20 minutes at 180 ° Celsius and then turn the temperature back to 150 °. Bake the dough 10 min. at 150 °. Total baking time is approximately 30 minutes.
Remove the crust from the oven immediately and let it cool.
Always use a little flour on work surface and dough to prevent sticking
Remove the dough from the fridge after one hour and roll it out into a square piece of approximately 20x20 cm. Place 350 gr unsalted butter in the middle and fold the corners of the dough over the butter. Press the dough until it is slightly square.
Let the dough rest for another hour in the fridge.
Step 1: After an hour, roll out the dough into a piece about 40 cm long and 15 cm wide. Now fold the dough in three, fold one side to a third and place the other side over it.
Step 2: Now turn the dough package a quarter turn, the open end must face you, and repeat step 1.
Let the dough rest for another hour and repeat steps one and two.
Let it rest for another hour and now repeat steps one and two.
The dough has now been rolled out 6 times and is ready for use. I made 1160 gr dough. You need about 150 g of dough for 4 tompouces. Roll out 150 g of dough into a 20 x 20 cm piece and place it on a baking sheet with baking paper. Now poke holes in the dough with a fork (many holes, see photo) because the dough may not start to leaf and then cut it once in half, a lower and a upper part. Let the dough rest for an hour again.
Freeze the remaining dough. To have handy packages I frozen it in portions of 250 gr.
Heat the oven to 180 degrees, bake the dough for 20 minutes at 180 ° Celsius and then turn the temperature back to 150 °. Bake the dough 10 min. at 150 °. Total baking time is approximately 30 minutes.
Remove the crust from the oven immediately and let it cool.
Step 4: Make Glaze:
First add a few drops of colorant to the icing sugar if you want icing with a color. Then add dropwise water until the icing sugar has the right icing thickness. Stir the sugar well.
Step 5: Make Tompouces:
If you didn’t had a storage box that match the bottom of your tompouces then cut a suitable layer of about 3 cm thick Swiss cream and put it on the bottom layer of short crust. Lay the second layer on top with the bottom up. Coat the top with a layer of glaze. Now cut 4 tompouces with a razor-sharp knife. First cut the top crust layer and then the bottom one. Finish the tompouces with a line of whipped cream.
Note: do not forget the gelatin as I did, you really need it otherwise it is hard to cut the tompouce. Eating them is an other challenge. You can eat the top or bottom with pastry cream first, best is using your hands. If you really want to use a fork, tilt the tompouce on its side or google ‘Hoe eet je een tompouce’.
Note: do not forget the gelatin as I did, you really need it otherwise it is hard to cut the tompouce. Eating them is an other challenge. You can eat the top or bottom with pastry cream first, best is using your hands. If you really want to use a fork, tilt the tompouce on its side or google ‘Hoe eet je een tompouce’.
Participated in the
Pie Contest
