Making your own orange tompouce is a lot of fun! It’s a Dutch tradition to eat orange tompouce on King’s Day – the King’s birthday, which happens on April 27th. But all year round we eat this Dutch pastry, with pink glaze on top instead of orange!
How Do You Make a Tompouce?
A tompouce consists of three parts: a puff pastry bottom and top, a filling of pastry cream with whipped cream and a top layer of glaze!
The puff pastry (fresh or frozen doesn’t matter) you pierce completely, with a fork. Then you bake it in the oven, covered with baking paper. Flatten the puff pastry if it still rises. If you use fresh puff pastry, it’s better to cut out the parts after baking, but if you use frozen slices, it’s best to halve them for baking.
Making the tompouce filling normally takes the longest. But, because we wanted to make this recipe easy (and not too long), we use an easy pastry cream mix – ready in 10 minutes! In our recipe for vegan tompoucen you can read how you can make your own pastry cream with milk, sugar and custard.
The pastry cream is mixed with whipped cream, to make the filling more airy.
For the top layer, we make glaze. Orange glaze can be made with icing sugar and orange food coloring (red + yellow) – or carrot juice!
Putting together the tompouce is a clumsy job, but a lot of fun! With a piping bag you can spray the filling very neatly on the bottom. But if you really want such a nice thick layer of cream, then you can also just work with a spatula. Then smooth the sides nicely and place the glaze-covered tops on the filling!
This recipe is for 7 ordinary tompouces with a nice thick layer of filling. If you’re using a thinner layer of filling, you can easily make more – then bake a little more puff pastry.
You can also make mini tompouces out of it! In that case, cut the puff pastry smaller.
How much fun is a rainbow tompouce? Not for King’s Day per se, but just fun! Instead of orange glaze, make simple glaze from powdered sugar and water (or lemon juice). Then you sprinkle with sugar pearls or rainbow sprinkles!
In an average (orange) tompouce of 100 grams is 288 kcal. Of course, you can adjust the amount of sugar and cream to your liking!
Tompouce nutritional value:
How Do You Eat a Tompouce?
Are you team ‘everything separately’ or ‘let all the cream fall off’? We always thought there were only two possibilities, but there are more! For example, you can also cover the top with half the cream. Or you can put the top under the bottom: you eat everything at once! Or you cut everything neatly (that also seems very difficult to me) and eat all small pieces of tompouce.
Orange Tompouce (Dutch pastry)
- 7 slices puff pastry (or 1 roll fresh puff pastry) do you like a thinner cream layer? Then bake a little more puff pastry
- 1 pack of pastry cream mix
- 200 milliliter whipping cream (0,85 cup)
- 100 gram powdered sugar (3.5 ounce)
- 1.5 tablespoon liquid orange food coloring red + yellow or carrot juice
- Preheat the oven to 200 degrees Celsius / 390 F.
- Cut the puff pastry slices in half, pierce them with a fork and place them separately on a baking tray with parchment paper. Do you use a roll of fresh puff pastry? DO NOT cut it yet, but do pierce and place on a baking tray lined with parchment paper.Cover the puff pastry with another layer of parchment paper.
- Bake the puff pastry in 15 (slices) – 20 (fresh) minutes. Keep a close eye on when they are good: brown, but not too brown. Does the dough rise too much? Press the puff pastry flat with an oven glove. You can also place an extra baking tray on top of the puff pastry for the last 5 minutes to flatten them. Let the puff pastry cool down. If you use fresh puff pastry, cut the cooled puff pastry into 14 pieces with a pizza roller.
- While the puff pastry is in the oven, you can make the pastry cream. We go easy in this recipe – with a package. Follow the instructions of the pastry cream mix.
- Then we prepare the glaze. Mix the powdered sugar with colored liquid – add extra liquid if the mixture is too thick, or more powdered sugar if it is too thin.
- When the puff pastry is cooling, we whip the cream until stiff. Gradually mix the whipped cream into the pastry cream with a spatula.
- You can divide the tompouce filling with a pastry bag, or just with a spatula, over 7 puff pastry parts. Warning: it is a bit of a mess and if you make such a nice thick layer, something will fall off quickly – it is part of it!
- Finish the other 7 puff pastry parts with a layer of orange glaze and place this 'top' on top of the tompouce filling. Enjoy!
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