How to Make Tompouce: Dutch Napoleon Pastry Recipe

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding

Greek yogurt adds creaminess with fewer calories.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter and lower in fat.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Dock the puff pastry by poking holes all over the sheet with a fork or roller.

Refrigerate the docked puff pastry for 10 minutes.

Preheat the oven to 325°F in convection mode.

Mix 225 milliliters of milk, 40 grams of sugar, and the zest of one orange in a saucepan and bring to a boil.

Remove the puff pastry from the fridge and bake it in the oven for 30 minutes.

After 30 minutes, switch from convection to non-convection mode and lower the temperature to 275°F, baking for an additional 10 minutes.

In a bowl, whisk together the pudding powder, 25 milliliters of milk, and 1 egg yolk until smooth and lump-free.

Once the milk mixture is boiling, temper it by gradually adding it to the pudding mixture while whisking continuously.

Strain the mixture to remove any cooked egg pieces and return it to the saucepan.

Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles appear.

Pour the thickened mixture into a shallow dish and let it cool to room temperature (about 70°F).

Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Bloom the gelatin by adding 1 tablespoon of gelatin to 60 milliliters of room temperature milk and letting it sit until it thickens.

Once the pudding mixture is at room temperature, mix in the bloomed gelatin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens