This Dutch pastry – called tompouce – is what you’ve been looking for! This vegan mille feuille recipe is not difficult yet so tasty.
Vegan Pastry Cream
Tompouce filling consists of pastry cream + whipped cream. Pastry cream is normally made with egg yolk, custard (or cornstarch with vanilla extract), milk and sugar. And sometimes with gelatin.
Egg yolk and milk obviously are no-nos. So we’re going to leave it all out in this recipe!
We first heat 450 ml (= 2 cups minus 3.5 tbsp) of vegetable milk with sugar in a small saucepan.
In a small bowl we mix the rest of the milk (50 ml, 3.5 tbsp) with the custard powder (or cornstarch + vanilla extract) into a smooth mixture.
We pour this, while stirring, in the warm milk and stir until it is a nice thick pudding. Then let it cool completely in a baking dish and put in the fridge for another hour to stiffen.
Then we whisk again to make a smooth pastry cream. It’s that easy!
Vegan Whipped Cream
The other part of the mille feuille filling is whipping cream. Fortunately, there are many options for vegan whipping cream nowadays!
Besides the soy whipping cream options, you can easily make your own coconut whipped cream!
Buy a can of full fat coconut milk (important!) and put it in the fridge overnight.
Scoop the coconut cream (the top layer) from the tin and whisk until an airy whipped cream!
It’s best to eat homemade mille feuille right away, but you can also store a day in the fridge.
You can also make all the parts a day earlier and put together just before dinner.
We make this recipe for King’s Day, so with orange glaze on the top! Glaze is easy to make yourself with icing sugar and vegan food coloring.
You can also make natural food coloring:
Orange with carrot juice
Pink with raspberry or strawberry juice
Red with beet or cherry juice
Green with spinach juice or matcha powder
Purple with blueberries or blackberries juice
Blue with cooking moisture of red cabbage + baking soda
Yellow with mango juice
Brown with cocoa powder or cinnamon
Rainbow mille feuille
Even more fun: making a rainbow tompouce! Make simple glaze from powdered sugar and water (or lemon juice) and decorate the top layer with vegan sprinkles or sugar pearls.
How Do You Make a Tompouce?
Let’s make the preparations! A mille feuille simply consists of three parts: puff pastry for the bottom and top layer, a pastry cream filling with whipped cream and a layer of glaze on the top!
Putting the tompouce together is a very clumsy job, especially when you fill it as much as we did.
You can also distribute the filling very nicely with a piping bag over the bottom, but we just did it with a spatula. Then we stroke the sides nicely tight!
Do you want to bake more? Try this delicious Dutch vegan apple pie recipe!
- 7 slices of vegan puff pastry or 1 roll of fresh vegan puff pastry
- 1 cup vegan whipping cream / coconut cream (250 milliliters)
- 8 tablespoon vegan custard powder (50 gram) or cornstarch with 5 teaspoon vanilla extract
- ⅔ cup sugar (75 gram)
- 2 cups vegan milk (500 milliliter)
- ⅞ cup powdered sugar (100 gram)
- 1 ½ tablespoon vegan food coloring
- vegan rainbow sprinkles / sugar pearls
- We start with making the vegan pastry cream! Heat 450 milliliters (all but 3.5 tbsp) of vegan milk with sugar in a pan.
- In a bowl, mix the custard powder / cornstarch with vanilla extract with the rest of the milk to a smooth mixture. Add this to the pan and keep stirring until you have a pudding mixture.
- If it is a firm mixture, pour it into a baking dish to cool. Cover with cling film. Let it cool and refrigerate for an hour.
- While the mixture is in the refrigerator, we will make the tompouce bottoms and top layer. Preheat the oven to 390 °F / 200 °C.
- 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, we are already preparing 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. We use carrot juice for these orange tompouces.
- When the puff pastry is cooling, we beat the vegan whipped cream / coconut cream. Beat the stiff pastry cream until smooth. 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!
- You can also put the tompouces in the fridge, so they stiffen more. But we understand that you cannot wait, so you can also eat them immediately!
Do you like a thinner cream layer? Then bake a little more puff pastry.
Make your own vegan food coloring:
- Orange with carrot juice
- Pink with raspberry or strawberry juice
- Red with beet or cherry juice
- Green with spinach juice or matcha powder
- Purple with blueberry or blackberry juice
- Blue with cooking liquid of red cabbage + baking soda
- Yellow with mango juice
- Brown with cocoa powder or cinnamon
Or make it a rainbow party with a simple glaze layer with vegan sprinkles or sugar pearls!
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Amount Per Serving Calories 453Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 54mgSodium 107mgCarbohydrates 66gFiber 0gSugar 37gProtein 5g
This data was provided and calculated by Nutritionix
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