Orange Kingsday 'Tompouce'

Course Baking, Pastry, Sweet

Cuisine Dutch

Prep Time 10

Cook Time 20

Servings 2 Tompouces

Preheat your oven on 180 degrees Celsius or 356 degrees Fahrenheit.
Make four even circles of puff pastry. Bake these in between baking sheets until brown and crispy. The reason for this baking method is because you want the puff pastry to stay compact.
Let the puff pastry cool down completely.

Mix the egg yolks, 150 ml milk, the cornstarch and 80 grams of sugar.
Heat the remaining milk in the cooking pot. Once warm, pour some milk in the cornstarch mix. While whisking, pour everything (the milk and egg yolk mixture) back in the cooking pot. Bring this to a boil on a medium heat while stirring with a whisk. Let it cook for 3 minutes (while stirring). Turn off the heat and pour the creme through a fine sieve. Add it to a bowl, cover with plastic foil and let the creme patissiere cool down completely.
In the meantime, you can whip up the cream and the remaining amount of sugar.
Keep some whipped cream, about 150 grams, in piping bag with a star nozzle. This will be used for decorating the 'tompouce' later.

Mix the icing sugar with 1 teaspoon of egg white. If the glaze is too stiff, you can add more egg white. Just make sure you add the egg white little by little since the glaze easily turns thinner.
Add the food coloring to turn your white glaze into bright orange.

Once the creme patissiere is cooled down completely, you can mix this with the whipped cream.

Add a thick layer of creme patissiere on top of two baked puff pastry circles.
Decorate the other two baked puff pastry circles with colored glaze, whipped cream and flowers.
Create the tompouce by placing the decorated puff pastry on top of the creme patissiere. A real sweet sandwich! Happy Kingsday!