Orange Tompouce

by Myles

Tompouce or tompoes originally came from the Netherlands and Belgium but is now enjoyed the world over. With a crispy puff pastry exterior and a creamy filling, this sweet treat is perfect for your afternoon tea or coffee.

Children will also love them to partner with milk or fruit juice for snacks or light breakfast. And if you have not prepared anything yet for dessert at dinner, tompoes can save your day.

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Orange Tompouce

  • Author: Myles
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 7 1x


Tompouce is a sweet treat that is so versatile. You can serve it on whatever occasion. This recipe is made as easy as it can be, so you can have your tompoes in only 30 minutes without compromising the quality. Originally, making the filling may very time-consuming. Try baking your tompouce now with this simple recipe. You will be glad you did.



7 slices puff pastry


1 pack of pastry cream mix

200 ml of whipping cream


100g of powdered sugar

1 ½ tbsp. of liquid orange food coloring, red + yellow or carrot juice


  1. Preheat the oven to 390 °F.
  2. Pierce puff pastry slices, which were cut into half, with a fork and separately place them on a baking tray with parchment paper.
  3. Use another layer of pastry paper to cover the puff pastry.
  4. Bake the puff pastry for 15 – 20 mins. or until brown, but not too brown. With an oven glove, press the puff pastry flat. You may use an extra baking tray by placing it on top of the puff pastry during the last 5 minutes to flatten them.
  5. Remove from the oven and let the puff pastry cool down. If you use fresh puff pastry, cut it into 14 pieces with a pizza roller.
  6. You can make the pastry cream while the pastry is in the oven. We go easy in this recipe – with a package. Follow the instructions of the pastry cream mixture.
  7. To prepare the glaze, mix the powdered sugar with colored liquid. You can add extra liquid if the mixture is too thick, or more powdered sugar if it is too thin.
  8. When the puff pastry is cooling, whip the cream until stiff, gradually mixing it into the pastry cream with a spatula.
  9. With a pastry bag or a spatula, you can divide the tompouce filling into 7 puff pastry parts.
  10. Finish the other 7 puff pastry parts with a layer of orange glaze and place this on top of the tompouce filling.


  • It may be quite a mess if you make a lot of the filling and place them all. There may be some which will be falling off. Keep your filling thick. It is better that way. You can clean the clutter afterward.
    Tompouce is also better when they are chilled. Chilling adds to the stability of your tompouce. You can have an easier more enjoyable time taking it to your waiting mouth. But if you cannot wait, you can have it the moment you finished glazing the last puff pastry.

Have you heard the read the article, “Hoe eet je een tompoes?”, or “How Do You Eat Your Tompoes?” It is a humorous account of the mess eating tompoes can bring. In more formal settings, tompouce is usually eaten with a pastry fork. But when you are alone, for sure, you will be eating your tompoes using the most convenient way.

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