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ORANGE TOMPOUCES

Orange Tompoucenes with Cara Cara Cello!


If you are looking for a delicious treat for Kingsday or just feel like something sweet, this Kingsday recipe is the perfect solution. In fact, orange tompoucs are a great option! These treats consist of two layers of puff pastry filled with pastry cream and covered with a layer of icing painted in the color of our royal house. And as a special ingredient, Cara Cara Cello! This gives just a little extra depth to your orange tompouce. Besides, you can make it yourself super easy.


Whether you are an avid fan of tompouces or just love trying new treats, orange tompouces are a perfect choice. It is a popular snack, especially during the festive period of Kingsday. With this, you are sure to surprise your friends or family! So what are you waiting for?


Ingredients:

  • 4 slices of puff pastry

  • 250 ml whole milk

  • 50 gr granulated sugar

  • 2 egg yolks

  • 1 tablespoon flour

  • 1 vanilla pod/1 teaspoon vanilla extract

  • 75 ml cream

  • 2 gelatin leaves


Glaze:

  • 100 gr powdered sugar

  • 2 tablespoons carrot juice

  • 1 tablespoon Cara Cara Cello


Instructions:


  1. Preheat the oven to 200˚C.

  2. Cut the slices of puff pastry in half. You should end up with 8 rectangular pieces, like a traditional tompouce. Then place these on a baking tray and poke holes in the rectangular piece with a fork/satepick. Tip: Place an oven rack on top. This will keep the puff pastry from rising. Bake for about 10 minutes and let cool.

  3. Bring 200 ml of milk with the granulated sugar to a boil. Add the marrow of the vanilla pod here. Don't have one? Then use one teaspoon of vanilla extract.

  4. In another bowl, stir together the egg yolks with the remaining 50 ml of milk and a tablespoon of flour. Stir the egg mixture into the warm milk and simmer gently for 2 minutes. Lay this out on a cold plate or a plate and cover with plastic wrap.

  5. Whip the cream until stiff and soak the gelatin in cold water for 5 minutes. Then melt the gelatin in a saucepan over low heat.

  6. Stir the cooled pastry cream in a bowl, then mix the gelatin with the pastry cream. Fold in the saved cream and allow to set in the refrigerator.

  7. Make the icing by mixing powdered sugar with 2 tablespoons carrot juice and 1 tablespoon Cara Cara Cello. Spread 4 slices of puff pastry with it. Spread the other 4 slices of puff pastry with the pastry cream. Place the slices smeared with Cara Cara Cello icing on top of the pastry cream.

  8. Enjoy this Orange Cara Cara Cello Tompouce! With a matching glass of Cara Cara Cello.


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