My husband has been talking about Tompouce, a Dutch pastry he used to be able to find at a local bakery. I went looking online and found a fairly easy recipe, but the measurements were in grams and milliliters, so I had to do some converting. The original recipe calls for orange juice in the icing, but we couldn't even taste it, and my husband says he's pretty sure raspberry or strawberry extract should be used, so I've made that change accordingly.
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1puff pastry sheet, thawed
2egg yolks (or 1 whole egg)
2 Tbspcorn starch
1/2 cpowdered sugar
1/2 tspraspberry extract
1drop red food coloring
How to Make Tompouce
- Heat oven to 400F. Cut puff pastry into 8 pieces.
- Place pastry in baking tray and bake for 10 minutes, or until it turns light brown. Take out of oven and cool down.
- Beat the egg yolks with sugar and cornstarch for 3 minutes or until foamy.
- Heat milk and vanilla extract on low temperature.
- Add 2 Tbsp milk to the egg mixture and mix for a short time.
- Place egg mixture in hot milk and whisk until thickened.
- Remove from heat and place in refrigerator to cool, it will be like pudding or thick custard.
- To make icing, combine the powdered sugar, raspberry extract, and milk. Add a drop of red food coloring and beat or stir until blended.
- To serve:
Glaze the icing on top of 4 pieces of pastry.
- Spread custard filling on the other 4 pieces of pastry.
- Place a piece of glazed pastry on top of custard filling (if desired, you may add whipped cream). Now ready to serve!