Classic tompouce

A favourite at every party: the tompouce. Save time for making a surprising filling and topping when using Van der Pol puff pastry.

VDP Klassieke Tompouce 1000X1000

Ingredients

  • VDP puff pastry dough
  • 150g cream
  • 30g milk
  • 54g sugar
  • 108g egg yolk
  • 28g dissolved gelatine
  • 342g cream
  • vanilla bean

Tip

  • Use colored chocolate decorations
  • Use salted caramel between the layers
  • Use natural cake under the vanilla mousse to prevent the puff pastry to get moist

Preparation

Roll out the puff pastry to 2,5 mm. Bake between plates (under pressure) until they are almost ready. Remove the upper plate and bake until ready then dry. Measurement: 4 x 9 cm.

Vanilla mousse
Cook the cream, milk and sugar. Add the egg yolk and cook until 83°C. Add the dissolved gelatine. Mix the anglaise at 35°C with the cream. Put a slice of natural cake on the bottom of the plate and put the mousse on top. Put in the freezer and cut when it’s frozen. Cut it a little smaller than the measurements of the puff pastry.

<u>Chocolate decoration</u>
Heat the chocolate up to 45°C and cool back to 29°C. Smooth it till 2 mm and cut as wished.

The effect of puff pastry

Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here. 

Deegplak Lightroom Psd2

Questions

Do you have any questions about this recipe? Please contact your account manager.

Thomas Knook

Sales Manager

+31 6 20 39 39 28 knook@vdpol.nl
DV 0739