Deze blog bevat affiliatelinks. Lees hier meer over wat affiliatelinks zijn en waarom ik ze gebruik.
Gluten-free Dutch tompouce
Today, I have a traditional Dutch pastry recipe for you, a tompouce! Tompouce is the Dutch variety of the mille-feuille and is very similar to the cremeschnitte or kremsnita which is eaten in countries like Austria, Slovenia, and Croatia.
In the Netherlands, it is an iconic pastry. It is rectangular and has two layers of puff pastry. In between, there is a thick layer of pastry cream and on top of the tompouce, there is a layer of bright pink icing.
I made a gluten-free Dutch tompouce that is also low FODMAP and lactose-free.
We are crazy about our tompouce. On special occasions, like the European football tournament or the birthday of our king, Kingsday, we color our tompouces orange.
This Wednesday happens to be Kingsday and that called for a recipe for an orange tompouce.
Because on Kingsday we eat tompouce and also people with a gluten intolerance, lactose intolerance or IBS should be able to eat one!
Even if you don’t know this pastry it is definitely worth trying. The combination of the puff pastry, cream layer, and sweet icing is delicious!
How to make the orange tompouce
Cut the gluten-free puff pastry into rectangular slices (mine were square, so I just cut them in half) and prick it with a fork, so it doesn’t puff up too much in the oven.
Bake the puff pastry in the oven until it has browned up nicely.
Then you are going to make creme patisierre and whip up some whipping cream.
Pipe a layer of the creme patissiere on top of the layers of puff pastry and a layer of whipping cream on top of that.
We top it off with another layer of puff pastry and put the icing on top. And voilà , you have a homemade Dutch gluten-free tompouce!
Gluten-free Dutch tompouce
- Total Time: 2 hours
- Servings: 6 1x
- Diet: Gluten Free
Description
The iconic Dutch pastry, the tompouce, sometimes pink and on special occasions orange. I made them gluten-free, lactose-free and low FODMAP.
Ingredients
- 6 square sheets of gluten-free puff pastry (make sure the ingredients are low FODMAP)
- Two disposable piping bags
For the creme patissiere
- 350 ml (1 1/2 cup) lactose-free milk
- 1 vanilla pod
- 55 g sugar, divided into 35 g (3 tbsp) and 20 g (1.5 tbsp)
- 35 g (3 tbsp) custard powder
- 200 g (7 oz) lactose-free whipping cream (refrigerate well before using)
- 3.5 gelatin sheets
For the whipping cream
- 200 g (7 oz) lactose-free whipping cream (refrigerate well before using)
- 30 g (2.5 tbsp) sugar
For the icing
- 100 g (1 cup) powdered sugar
- 1 tbsp carrot juice (you can also use orange juice, but the icing will just turn out a little bit more yellow then)*
Instructions
The puff pastry
- Pre-heat the oven to 210 degrees Celsius (410F) and make sure the puff pastry is thawed.
- Cut the square pieces of puff pastry in half, so you get 12 slices.
- Prick into the pieces of puff pastry with a fork. By doing this, you make sure the puff pastry won’t puff up too much.
- Bake the puff pastry 12-15 minutes until they have browned nicely. Your puff pastry might have slightly different baking instructions, then follow the instructions on the package.
The creme patissiere
- Put the milk together with 35 g sugar and the vanilla from the vanilla pod in a pan. Stir everything together and bring the milk to boil.
- Put the custard powder in a bowl and add a splash of milk. Whisk this together very well and make sure there are no lumps in the mixture.
- Add a bit of the hot milk to the custard mixture and whisk together well.
- Add the custard mixture to the milk in the pan and continue to stir well with a whisk.
- Bring the mixture to boil again and let it simmer until it gets a bit thicker.
- Pour the cream onto a baking sheet and cover with plastic foil. Leave to cool.
- Put the gelatin in a bowl with cold water and put aside for 10 minutes.
- Squeeze gelatin sheets and put them in a pan. Melt the gelatin sheets on low heat.
- Add 200 g of the whipping cream together with 20 g sugar to a bowl and whisk until the cream forms stiff peaks.
- Put the creme into a bowl, stir through and stir in the melted gelatin.
- Stir in the whipped cream too.
- Put the creme patissiere mixture on a baking sheet and leave to cool in the fridge for 5 minutes.
The Whipping cream
- Mix the other 200 g of whipping cream together with 30 g of sugar until the cream forms soft peaks.
Building the tompouce
- Put the creme patissiere in one piping bag and the whipping cream in the other.
- Pipe the creme patissiere on the bottom layers of puff pastry in straight lines. Pipe the whipped cream on top of the creme patissiere.
- Put a layer of puff pastry on top of each tompouce.
- Use a palette knife to remove surplus cream from the sides of the tompouces.
The icing
- Mix the carrot juice with the powdered sugar, until you get the desired thickness of the icing. Spread the icing on top of the upper layers of puff pastry.
- Put the tompouces in the fridge to get firm.
Notes
*If you want bright orange icing, you can best use some food coloring.Â
- Cook Time: 2 hours
- Category: Pastry
- Method: Oven
- Cuisine: Dutch
Together we go for a calm belly!
Subscribe to the Karlijn's Kitchen e-mail newsletter for more tips and recipes and receive the ebook 10 things I wish I had known when I started the FODMAP diet for free!
Laat je het me weten als je dit recept gemaakt hebt? Ik zou het heel leuk vinden als je me laat weten wat je van het recept vindt door hieronder een reactie en een rating achter te laten. Je kunt ook je creaties met me delen op Instagram door de hashtag #karlijnskitchen te gebruiken of door mij te taggen via @karlijnskitchen.
2 Comments
OMG you made those? I am totally impressed. Ik herinner hoe lekker ze waren voordat ik Celiac was. Maak jij je eigen puff pastry as I have no idea where to get them here in Canada?
Heb je bossebollen geprobeert te maken?
Thank you Hetty, nu weet ik niet of ik in het Nederlands of Engels moet reageren haha! Ik heb het bladerdeeg gekocht, zelf maken durfde ik nog niet aan helaas. Maar in veel landen is het wel verkrijgbaar, misschien zou je in een FODMAP Facebook groep voor Canada kunnen vragen of mensen een merk weten?
Bossche bollen staan nog op mijn lijstje, maar ik heb ze nog niet gemaakt. Hopelijk kan ik dat recept snel met je delen 🙂 Ik heb al wel een recept voor soesjes op de blog staan: https://www.karlijnskitchen.com/nl/glutenvrije-soesjes/