Tompouce

Name: Tompouce
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 12 servings
Cuisine: Dutch
Ingredients: 2 frozen puff pastry sheets, thawed; 1 cup whole milk; 2 tbsp granulated sugar; 3 tbsp cornstarch; 2 large egg yolks; 1/2 tsp vanilla extract; 1 cup powdered sugar (for icing); 2 tbsp hot water (for icing); 4 drops pink food coloring

The Dutch pink-iced pastry: two layers of baked puff pastry sandwiching a thick vanilla custard, topped with a smooth pink icing. Plan ahead: chill the custard layer for at least 1 hour before icing.

75 minMediumServes 12380 cal/serving

DutchDessertOven and StovetopVegetarian

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Ingredients

2 frozen puff pastry sheets, thawed
1 cup whole milk
2 tbsp granulated sugar
3 tbsp cornstarch
2 large egg yolks
1/2 tsp vanilla extract
1 cup powdered sugar (for icing)
2 tbsp hot water (for icing)
4 drops pink food coloring

Instructions

1

Preheat the oven to 400F. Unroll 2 frozen puff pastry sheets, thawed onto parchment-lined sheets. Prick each sheet all over with a fork.
2

Cover each sheet with parchment and a second sheet pan to keep it flat. Bake 15 minutes, then remove the top pans and bake 10 to 12 minutes more, until deep golden. Cool completely.
3

Heat 1 cup whole milk until steaming. Whisk 2 tbsp granulated sugar, 3 tbsp cornstarch, and 2 large egg yolks in a bowl, then whisk in the hot milk.
4

Return the mixture to the pan and cook over medium heat, whisking constantly, until it bubbles, then cook 1 minute more. Stir in 1/2 tsp vanilla extract and cool, then chill at least 1 hour.
5

Spread the cooled custard over one pastry sheet and top with the second sheet. Press gently.
6

Whisk 1 cup powdered sugar (for icing), 2 tbsp hot water (for icing), and 4 drops pink food coloring until smooth and thick. Spread the icing over the top.
7

Let the icing set for 30 minutes, then cut into 12 rectangles.

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Questions

What is Tompouce?

The Dutch pink-iced pastry: two layers of baked puff pastry sandwiching a thick vanilla custard, topped with a smooth pink icing. Plan ahead: chill the custard layer for at least 1 hour before icing. This reference files it under Dutch dessert: made in the oven and on the stovetop, rated medium and about 75 minutes start to finish.

What temperature do I cook Tompouce at?

For Tompouce, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 15 minutes, in step 2.

Is there a substitute for powdered sugar in Tompouce?

The entry for Tompouce calls for 1 cup powdered sugar (for icing). In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Is Tompouce vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk and 2 large egg yolks. For fully plant-based entries, see the vegan dessert collection.

Can I make Tompouce ahead?

Yes, it takes well to being made ahead. Store Tompouce airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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