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Dutch tompoes pastry with strawberries

Roger Van Damme

Roger Van Damme

dessert

60

minus

Recipe for

8

person

persons

60

minutes

For the pudding

50 cl milk

10 cl cream

1 vanilla pod, scraped out

70 g granulated sugar

50 g cassonade sugar

200 g egg yolks

35 g cream powder

1 sheet of gelatin soaked in cold water

125 g butter, at room temperature

Finishing

200 g fondant sugar (can be bought ready-to-use)

50 g dark chocolate

40 g strawberry jam

500 g strawberries

EXTRA:

2 baking trays and baking paper

Sugar thermometer

Piping bag with ultra-fine nozzle

Satay stick or toothpick

Roadmap

Preheat the oven to 180°C.
Roll out the puff pastry.
Place the dough between 2 sheets of baking paper and 2 baking sheets to prevent rising.
Bake for 25 to 30 minutes in the preheated oven until the dough is nicely browned.
Heat the milk, cream, vanilla with the granulated sugar and cassonade sugar.
Meanwhile, mix the egg yolks and cream powder.
Pour a little of the boiling milk onto the mixture of egg yolks and cream powder.
Stir until you get a nice, smooth mass.
Pour that mixture back into the pan with the remaining milk.
Simmer again until a bond forms.
Then allow to cool to 60°C.
Squeeze the soaked gelatin leaf well and stir in the soaked gelatin.
Allow to cool further to 40°C.
Now gently mix in the butter.

Structure:

Cover a slice of puff pastry with the fondant sugar.
Melt the chocolate in the microwave. Do so in short increments. First, let melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. In this way, you prevent the chocolate from burning.

Pour the chocolate into a piping bag.
Then spray it in fine, straight lines across the fondant.
Immediately draw fine lines against the direction with a stick. This creates a drawing like the one in the picture.
Spread the second slice of puff pastry with strawberry jam.
Spoon the cream on top. Cut the strawberries in half and push them into the cream.
Finally, place the slice of puff pastry with the fondant on top.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

For the pudding

50 cl milk

10 cl cream

1 vanilla pod, scraped out

70 g granulated sugar

50 g cassonade sugar

200 g egg yolks

35 g cream powder

1 sheet of gelatin soaked in cold water

125 g butter, at room temperature

Finishing

200 g fondant sugar (can be bought ready-to-use)

50 g dark chocolate

40 g strawberry jam

500 g strawberries

EXTRA:

2 baking trays and baking paper

Sugar thermometer

Piping bag with ultra-fine nozzle

Satay stick or toothpick

Fan of this recipe?

View more

Preparation

60

minus

Preheat the oven to 180°C.
Roll out the puff pastry.
Place the dough between 2 sheets of baking paper and 2 baking sheets to prevent rising.
Bake for 25 to 30 minutes in the preheated oven until the dough is nicely browned.
Heat the milk, cream, vanilla with the granulated sugar and cassonade sugar.
Meanwhile, mix the egg yolks and cream powder.
Pour a little of the boiling milk onto the mixture of egg yolks and cream powder.
Stir until you get a nice, smooth mass.
Pour that mixture back into the pan with the remaining milk.
Simmer again until a bond forms.
Then allow to cool to 60°C.
Squeeze the soaked gelatin leaf well and stir in the soaked gelatin.
Allow to cool further to 40°C.
Now gently mix in the butter.

Structure:

Cover a slice of puff pastry with the fondant sugar.
Melt the chocolate in the microwave. Do so in short increments. First, let melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. In this way, you prevent the chocolate from burning.

Pour the chocolate into a piping bag.
Then spray it in fine, straight lines across the fondant.
Immediately draw fine lines against the direction with a stick. This creates a drawing like the one in the picture.
Spread the second slice of puff pastry with strawberry jam.
Spoon the cream on top. Cut the strawberries in half and push them into the cream.
Finally, place the slice of puff pastry with the fondant on top.

‍

Discover this recipe at our proud partner! Read more

Saving this recipe for later?

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Watch the video

Preheat the oven to 180°C.
Roll out the puff pastry.
Place the dough between 2 sheets of baking paper and 2 baking sheets to prevent rising.
Bake for 25 to 30 minutes in the preheated oven until the dough is nicely browned.
Heat the milk, cream, vanilla with the granulated sugar and cassonade sugar.
Meanwhile, mix the egg yolks and cream powder.
Pour a little of the boiling milk onto the mixture of egg yolks and cream powder.
Stir until you get a nice, smooth mass.
Pour that mixture back into the pan with the remaining milk.
Simmer again until a bond forms.
Then allow to cool to 60°C.
Squeeze the soaked gelatin leaf well and stir in the soaked gelatin.
Allow to cool further to 40°C.
Now gently mix in the butter.

Structure:

Cover a slice of puff pastry with the fondant sugar.
Melt the chocolate in the microwave. Do so in short increments. First, let melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. In this way, you prevent the chocolate from burning.

Pour the chocolate into a piping bag.
Then spray it in fine, straight lines across the fondant.
Immediately draw fine lines against the direction with a stick. This creates a drawing like the one in the picture.
Spread the second slice of puff pastry with strawberry jam.
Spoon the cream on top. Cut the strawberries in half and push them into the cream.
Finally, place the slice of puff pastry with the fondant on top.

‍

Recipe for

8

person

persons

60

minutes

For the pudding

50 cl milk

10 cl cream

1 vanilla pod, scraped out

70 g granulated sugar

50 g cassonade sugar

200 g egg yolks

35 g cream powder

1 sheet of gelatin soaked in cold water

125 g butter, at room temperature

Finishing

200 g fondant sugar (can be bought ready-to-use)

50 g dark chocolate

40 g strawberry jam

500 g strawberries

EXTRA:

2 baking trays and baking paper

Sugar thermometer

Piping bag with ultra-fine nozzle

Satay stick or toothpick

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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