Tompoucen - Dutch cream pie recipe
Recipe for cream on Danish pastry with pudding cream and whipped cream.
Składniki
dough ingredients
- 200 g wheat flour - all-purpose (1 and 1/3 cups)
- 200 g butter (cold)
- 100 ml water (very cold)
- 0.5 teaspoon salt
pudding cream ingredients
- 1 package pudding (vanilla sugar-free - 40 g)
- 350 ml milk
- 35 g vanilla sugar (3 tablespoons)
- 200 ml heavy cream (well chilled - mine 30%)
- 20 g powdered sugar (1 heaped tablespoon)
- 6 g gelatin (2 heaped teaspoons)
whipped cream ingredients
- 300 ml heavy cream (well chilled - mine 30%)
- 35 g powdered sugar (2 tablespoons)
- 1 teaspoon gelatin (- heaped - optional)
additional ingredients for tompoucen dough
- a few tablespoons apricot jam (or peach)
- 150 g powdered sugar (1 cup)
- 2 teaspoons raspberry juice
- 2-3 tablespoons heavy cream (or to consistency)
Instrukcja
How to make puff pastry
- Combine flour with salt and cold water to form a crumble.200 g wheat flour - all-purpose, 0.5 teaspoon salt, 100 ml water
- Cut the cold butter into small cubes.200 g butter
- Add butter to the flour and quickly knead the dough - only until the ingredients combine - pieces of butter should still be visible in the dough.
- Dust the kitchen counter with flour, roll out the dough into a thin sheet.
- Fold one end of the dough towards the center.
- Place the other end of the dough on top.
- Turn the dough and roll it out again. Fold as before.
- Roll out and fold as before.
- Wrap the dough in cling film and chill in the refrigerator for 20 minutes.
- After this time, unwrap the dough, roll it out and fold as before. Repeat rolling and folding 3 times. Wrap in film and chill for 20 minutes.
- Again, roll out and fold the dough 3 times.
- Chill in the refrigerator for 20 minutes.
- Preheat the oven to 185 degrees Celsius (top/bottom heat).
- Roll out the dough to approximately 25 cm wide and 35-40 cm long - for me, this is almost the entire size of a large baking sheet from the oven.
- Place the dough on baking paper and prick the entire surface thoroughly.
- Place in the oven and bake for about 25-30 minutes - until golden brown (the dough rose quite a bit for me during baking).
- Cool the finished dough, then trim the sides so that all edges are straight. Cut the dough lengthwise into two narrow strips.
How to make a pudding Swiss cream
- Pour off some milk - about 50 ml - and dissolve the vanilla pudding in it.350 ml milk, 1 package pudding
- Add vanilla sugar or regular sugar and half a vanilla bean to the rest of the milk and bring to a boil.35 g vanilla sugar
- Add the dissolved pudding to the hot milk and cook until the pudding thickens.
- If using a vanilla bean, remove it from the pudding.
- Cover the pudding with cling film and set aside to cool completely - it's good to chill it additionally in the fridge.
- Whip the heavy cream with powdered sugar until thick.200 ml heavy cream, 20 g powdered sugar
- Cover the gelatin with cold water - just enough to cover it and set aside for 5 minutes.6 g gelatin
- After this time, heat the gelatin briefly - do not overheat the gelatin, as it will lose its gelling properties. Add a tablespoon of whipped cream to the gelatin and mix thoroughly.
- Pour the gelatin into the chilled pudding and mix thoroughly.
- Add the whipped cream and mix thoroughly with a spatula. Refrigerate for about 15 minutes to chill.
- Spread the pudding cream onto one of the cake strips - I transferred it to a piping bag and squeezed it over the entire surface. Finally, I smoothed the surface with a spatula.
- Refrigerate the cake with the cream.
How to make whipped cream
- Whip the cold heavy cream with powdered sugar until very thick.300 ml heavy cream, 35 g powdered sugar
- I also suggest adding gelatin to it to make the cake more stable.1 teaspoon gelatin
- Prepare the gelatin similarly to the pudding cream.
- Add a little heavy cream to the liquid gelatin and mix, then add to the rest of the heavy cream and whip briefly.
- Refrigerate the whipped cream for a while - about 10-15 minutes, so it slightly sets.
- Remove the cake with pudding cream from the fridge.
- Spread the chilled whipped cream over the pudding cream and smooth the surface (I also transferred it to a piping bag and squeezed it out).
- Place the second piece of cake - bottom side up.
- Transfer the apricot or peach jam to a saucepan and heat - until it becomes liquid.a few tablespoons apricot jam
- Brush the top of the cake with hot jam using a brush.
- Sift the powdered sugar into a bowl, add raspberry juice and a little heavy cream - mix.150 g powdered sugar, 2 teaspoons raspberry juice, 2-3 tablespoons heavy cream
- If necessary, add more heavy cream - remember that the icing should be thick so it doesn't run off the cake.
- Spread the icing over the top of the cake.
- You can serve the cake immediately, if not and you want to refrigerate it, first divide the cake into pieces with a sharp serrated knife - or at least cut the top cake into appropriate pieces.
- Before serving, remove the cake from the fridge earlier so that it warms up - after being in the fridge, the cake will be very hard due to the large amount of butter.
Uwagi
1 cup = 250 ml
Wartości Odżywcze
Serving: 100gCalories: 302kcalWeglowodany: 27gProtein: 3gTłuszcz: 20g
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