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1
Cook the vanilla pastry cream
10 Mins
Gentle heat, about 85°C (185°F); do not boil
Whisk the milk, 80 g sugar, cornflour, egg yolks and salt in a pan until smooth. Cook over medium heat, stirring constantly with a wooden spoon, for about 8 minutes until thick enough to coat the spoon and a line drawn through it holds. Take off the heat, stir in the butter and vanilla, then press cling film directly onto the surface so no skin forms. Chill for at least 1 hour until completely cold.
Stir the corners of the pan, not just the middle: that is where the cream catches and turns lumpy.
Done when: Thick, glossy cream that holds its shape on the spoon.
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2
Bake the puff pastry sheets
20 Mins
Oven at 200°C (400°F)
Heat the oven to 200°C (400°F). Lay the two pastry sheets on lined baking trays, prick all over with a fork, and bake for 15 to 20 minutes until puffed, crisp and deep golden. Press the sheets gently flat with a second tray while they are still warm, then leave to cool completely. Trim each sheet into 8 neat rectangles.
Pricking stops the pastry puffing into a balloon; pressing it flat while warm keeps the layers thin and crisp.
Done when: Deep golden, crisp and flat, with visible flaky layers.
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3
Assemble the layers
10 Mins
Room temperature, about 22°C (72°F)
Spread the cold pastry cream thickly over 8 pastry rectangles, right to the edges. Lay the remaining 8 rectangles on top and press down very gently. This tompouce recipe needs the cream cold and firm here, or the top slides off when you ice it.
Use a palette knife and work from the centre outwards so the cream does not squeeze out of the sides.
Done when: Neat sandwiches with the cream level with the pastry edges.
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4
Ice them pink
10 Mins
Room temperature, about 22°C (72°F)
Whisk the icing sugar with the lemon juice and 2 tablespoons of cold water until smooth and glossy, then add the pink colouring drop by drop until you have the classic soft pink. Spoon the icing over the top of each slice and spread it to the edges with a palette knife. Leave for 15 minutes until the icing sets.
The icing should flow slowly off the spoon: too thick and it tears the pastry, too thin and it runs off the sides.
Done when: A smooth, glossy pink top that has set firm to the touch.
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5
Chill, whip and serve
60 Mins
Chill in the fridge at 4°C (40°F)
Chill the iced slices in the fridge for at least 1 hour so the cream firms up and the slices cut cleanly. Just before serving, whip the cold heavy cream with the 15 g sugar to soft peaks and pipe or spoon a rosette onto each slice. Serve with coffee, and eat with a fork: a tompouce is famously messy to bite.
Whip the cream only just before serving; cream whipped hours ahead weeps and slides off the icing.
Done when: Firm, cold slices with a set pink top and a fresh cream rosette.
auto_awesome Finishing Touches & Plating
Serve cold from the fridge with black coffee, and warn your guests: the first bite always squirts a little cream out of the sides.
Netherlands
45m
