Tompoezen / Tompouces

Instructions

1. Combine the gelatin with the water or milk.
2. Mix together egg yolks, sugar and vanilla extract.
3. Add flour and mix until fully dissolved.
4. Warm the milk in a saucepan, once it start to boil turn off the heat.
5. Add a little bit of the milk to the egg yolk mixture and mix well, until fully incorporated.
6. Add the rest of the milk and mix well, until fully incorporated.
7. Pour mixture into the saucepan, slowly bring to a boil while continuously stirring.
8. Once it has thickened enough turn off the heat.
9. Add in the gelatin mixture and stir until it has melted and is well incorporated.
10. Pour into a dish and cover it with plastic wrap.
11. Let it cool in the refrigerator, about 30 minutes. NOTE: the cream just needs to cool down enough not to melt the whipped cream.
12. Whip up whipping cream to a stiff peak.
13. Fold whipped cream into the cream.
14. Cover with plastic wrap.
15. Refrigerate for a few hours, to stabilize.**
16. Preheat your oven to 180 degrees Celsius.
17. Line a baking tray with baking paper.
18. Place the puff pastry onto the baking tray and poke a lot of holes in it.
19. Place a sheet of baking paper on top of the puff pastry and a baking tray on top of that, to keep the puff pastry from rising too much.
20. Bake for about 25 - 30 minutes, until it's golden brown.
21. Cut into two rectangles of the same size.
22. Let them cool completely.
23. Place the cream into a piping bag and pipe onto one of the puff pastry rectangles.
24. Place the other piece of puff pastry on top.
25. Clean up the edges with a palette knife.
26. Mix the powdered sugar together with a small amount of water and food colouring or fruit juice (about two tablespoon), until you get the consistency of toothpaste.
27. Warm the paste briefly in the microwave or au bain-marie.
28. Cover the top of the pastry with the glaze.
29. Refrigerate for at least an hour.
30. Cut, or rather saw slowly, into individual tompouces with a serrated knife.