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Every Dutch person knows the vanilla tompouce and probably loves it, but did you ever prepared them yourself? It is a nice activity to do with your kids, especially when you decorate them!


The tompouce

Single cream (kookroom) 1 liter
vanilla sticks 1
Egg yolks 10
Sugar 150 gr
Puff pastry  10 leaves 
Cornstarch (maizena) 2 spoon
Water  1 spoon

The glaze

Powdered sugar 240 gr
Lemon juice 2 spoons

Preparation Process

For custard:

Put the cream and vanilla stick (take our the seeds) and the vanilla seeds into a pan and put in on a fire. When it cooks, take it off. Mix the egg yolk and sugar with a kitchen machine until it is white and thicker. Add the cream slowly into the egg mixture and keep stirring until everything is together. Clean your pan and put the mixture back in. Put it on fire again for +- 15 minutes until it is a thick custard. Make sure you do not put it in a big fire, then you will get clumps. Put in a bowl the cornstarch and water and mix it, then add this to the custard. 

When ready, sieve the mixture and take out what stays in the sieve. Put it in a bowl in the refrigerator for 2 hours until stiff. 


Put the puff pastry on a backing tray and put it in the oven for 23 minutes on 200 degrees. When ready, let it cool and cut in the right sized with a big knive. 

Place the custard over the pastry and place another pastry on top. Prepare the glaze by mixing lemon juice and powdered sugar and put it nicely over the top pastry. 

When ready put back in the refrigerator. 

Tips and variations


  • Keep stirring when you heat up the custard.
  • Do not use to heat/big fires
  • You can decorate the tompouce with everything you like. 

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