Tompouce is the Dutch cousin of the mille-feuille, with two layers of puff pastry, thick custard and a smooth pink glaze. Serve it with coffee.
Tompouce (Dutch Pink-Iced Custard Slice)
Baking
Pastries doughnuts
Vanilla: Extract
Medium
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The pastry is baked flat and crisp, then filled with a firm vanilla custard scented with orange blossom and topped with traditional pink icing. Orange icing is used for King's Day. Makes 6 pastries in about 3 hr 40 min.
Prep
40 min
Cook
30 min
Cooling
2 hr 30 min
Total
3 hr 40 min
Yield
6 pastries
Ingredients
Adjust yield
pastries
Scales from a half to a double batch; give a bigger batch a little more time.
- 14 oz (400 g)puff pastry, 2 sheets, store-bought, thawed
- 2 cups (500 ml)whole milk
- 4 (72 g)egg yolks
- ½ cup (100 g)sugar
- ⅓ cup (40 g)cornstarch
- 1 tsp (5 ml)vanilla extract
- ½ tsp (3 ml)orange blossom water
- 2 tbsp (40 g)raspberry jam, smooth, for the base
- 1 ⅔ cups (200 g)powdered sugar
- 2 tbsp (30 ml)water
- ⅛ tsp (0.5 ml)red food coloring, for pink
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Instructions
- Heat the oven to 400 F (200 C). Place the puff pastry sheets on lined trays, prick all over and cover each with parchment and a second tray to keep them flat.
- Bake 20 to 25 minutes, remove the top tray and parchment for the last 5 minutes, until deep golden and crisp. Cool and trim each to a 9x12-inch (23x30 cm) rectangle.
- For the custard, whisk the yolks, sugar and cornstarch. Heat the milk to steaming, whisk into the yolk mixture, return to the pan and cook, stirring constantly, until it thickens and bubbles for 1 minute (at least 160 F / 71 C). Stir in the vanilla and orange blossom water. Press plastic wrap on the surface and chill until firm.
- Mix the icing: stir the powdered sugar with the water and food coloring to a thick, spreadable consistency.
- Spread the icing on one pastry sheet and let it dry 20 minutes.
- Spread the base sheet with the jam, then the cold custard in a thick layer. Lay the iced sheet on top, press lightly and chill 1 hour.
- Cut with a very sharp serrated knife into 6 rectangles. Serve chilled.
Tips
- Use a sawing motion with a serrated knife so the glaze and pastry do not shatter.
- Cold custard is essential; warm custard makes the pastry soggy.
- Assemble within 2 hours of serving to keep the crisp layers.
- Cook the custard until it thickens and bubbles (at least 160 F / 71 C) and keep the finished pastries refrigerated.
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Recipe FAQ
How long does it take to make tompouce (dutch pink-iced custard slice)?
Plan on 40 minutes of prep and 30 minutes of cooking, plus 2 hours 30 minutes to chill. The recipe makes 6 pastries.
How should I store tompouce (dutch pink-iced custard slice)?
Best the day it is assembled. Refrigerate up to 1 day.
Can I make tompouce (dutch pink-iced custard slice) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
703
Calories / serving
31.4g
Fat
96.0g
Carbs
9.6g
Protein
57.8g
Sugar
Whole recipe (6 servings): ~4218 cal · 188g fat · 576g carbs · 58g protein · 347g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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