Dutch Tompouce with Pastry Cream and Pink Icing

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Dock both pastry sheets, bake between trays at 200°C until flat, crisp, and golden, then cool.

Ingredients quick view

2 rectangular sheets puff pastry

500 ml whole milk

1 vanilla bean or 2 tsp vanilla

4 egg yolks

100 g sugar

40 g cornstarch

200 ml whipping cream (optional)

200 g powdered sugar

2–3 tbsp water

A few drops pink food coloring

Bake and cut matching top and bottom rectangles.

Use only a few drops of coloring.

Keep the pastry cream firm enough to hold clean layers.

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