For the gourmets: Orange tompouces
It is a success of the Hema: the orange tompouce. Unfortunately, they sell out just as quickly as they are eaten. Of course you can also make them yourself. Time enough! Check out this recipe from Betty's Kitchen.
For the dough
-10 square slices of butter puff pastry (from the freezer)
Filling Orange Tompouce
-250 ml whole milk
-70 grams of sugar
-half vanilla pod, scraped out
3 egg yolks
-3 tablespoons cornflour, custard powder or flour
-125 ml whipped cream
Orange Tompouce glaze
-200 gr icing sugar
-3 tablespoons water
-2 drops orange food coloring
- Preheat the oven to 180 degrees (160 hot air) and line the baking tray with baking paper. Place the puff pastry slices on the counter and let them thaw for a few minutes. Cut each slice in half to make 2 rectangles and place separately on the baking sheet. Cover with another sheet of wrapping paper and place another baking sheet on top. This prevents your puff pastry from 'blowing up'. Bake the puff pastry sheets in the oven until golden brown for 12-16 minutes (check your packaging) and then let it cool down. Given the size of my baking sheets, I baked this dough in 2 parts.
- In the meantime you are going to make the pastry cream filling: Bring the milk to the boil in a pan, with 50 grams of sugar and the vanilla. Stir well to dissolve all the sugar, then turn off the heat.
- Beat the egg yolks until thick, in a stand mixer, for a few minutes. Add the cornstarch or flour, along with 4 tablespoons of the boiled milk. Beat this together slowly. Now slowly add the rest of the hot milk while beating, otherwise your egg yolks may coagulate due to the heat. Then pour the mixture back into the pan and bring it to the boil, stirring. Then let it boil for a few minutes, but keep stirring, until you have a thick custard.
- Then pour the pastry cream on a deep baking tray or use a large plate. Cover with a piece of plastic wrap: place it directly ON the pastry cream and let it cool down. Initially on the counter for half an hour, and then let it cool for at least another 30 minutes in the fridge.
- For the orange glaze, stir the icing sugar with the water and the food coloring. Then spoon the orange icing over the top sheets of puff pastry and let it dry on the counter.
- Then beat the whipped cream with the remaining 20 grams of sugar until stiff. Remove the cooled pastry cream from the refrigerator and whisk slightly. Fold in the whipped cream and spoon the orange tompouce filling into a piping bag and let it set in the fridge for 15 minutes. Then pipe the cream filling over 10 slices of puff pastry and cover with the remaining 10 slices with icing on top. Store the orange tompouces in the refrigerator.
The recipe for these homemade tompouces comes from Betty's Kitchen† Bettina 'Betty' Drost-Oostveen is the driving force behind Betty's Kitchen. She shares recipes, develops recipes, can be hired as a food photographer, social media activator and content writer for food related websites.