How To Make Tompouce | Dutch Mille Feuille Recipe | ENG

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.

Prepare puff pastry by rolling it out and cutting it into rectangles.

Bake the puff pastry until golden and puffed, about 15-20 minutes.

Allow the puff pastry to cool completely on a wire rack.

In a saucepan, heat milk and butter until just simmering.

In a bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.

Gradually add the hot milk mixture to the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat until thickened, about 5-7 minutes.

Remove from heat and stir in vanilla extract and lemon juice.

Let the pastry cream cool to room temperature, then refrigerate until set.

Once cooled, spread a layer of pastry cream on one puff pastry rectangle.

Top with another puff pastry rectangle to form a sandwich.

Mix powdered sugar with water and orange food coloring to create a glaze.

Spread the glaze over the top layer of the pastry sandwich.

Chill the assembled tompouce in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens