Gluten-Free Tompouce

Indulge in the classic Dutch treat with a modern twist in this gluten-free tompouce recipe! Delicately crisp layers of gluten-free puff pastry sandwich a velvety homemade vanilla custard, creating the perfect blend of texture and flavor. Topped with a beautifully smooth pink icing, this dessert is not only visually stunning but also irresistibly delicious. Perfect for those with dietary restrictions, the recipe ensures all the indulgence of traditional tompouce with none of the gluten. With simple ingredients like cornstarch, milk, and egg yolks, this dessert is surprisingly easy to make at home. Serve these elegant pastries chilled as a show-stopping centerpiece for gatherings or as a luxurious afternoon treat. Gluten-free baking has never been this delightful!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 sheets Gluten-free puff pastry sheets
• 500 ml Whole milk
• 40 grams Cornstarch
• 100 grams Granulated sugar
• 4 Egg yolks
• 2 teaspoons Vanilla extract
• 30 grams Unsalted butter
• 150 grams Powdered sugar
• 2 tablespoons Milk (for icing)
• 2 drops Pink food coloring

Directions

Step 1

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 2

Roll out the gluten-free puff pastry sheets if needed, keeping them at an even thickness. Place the sheets onto the lined baking sheet.

Step 3

Pierce the puff pastry sheets all over with a fork to prevent them from puffing up too much during baking.

Step 4

Bake the sheets for 20-25 minutes or until golden brown and crisp. Remove from the oven and let them cool completely.

Step 5

In a medium saucepan, heat the milk over medium heat until it just begins to steam, but do not boil.

Step 6

In a separate bowl, whisk together the cornstarch, sugar, and egg yolks until smooth.

Step 7

Slowly pour the hot milk into the egg yolk mixture while whisking continuously to temper the eggs. Once combined, return the mixture to the saucepan.

Step 8

Cook the custard over medium heat, whisking constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract and unsalted butter until smooth.

Step 9

Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and let it cool completely in the fridge.

Step 10

Once the puff pastry sheets are cooled, trim the edges to ensure they are evenly shaped. Cut each sheet into 8 equal rectangles.

Step 11

Spread the prepared custard evenly onto one rectangle, using a piping bag or a spatula for precision. Top with another rectangle of puff pastry to create a sandwich.

Step 12

For the icing, mix the powdered sugar, milk, and pink food coloring in a bowl until you have a smooth, spreadable consistency.

Step 13

Spread the pink icing evenly across the tops of the pastries. Allow the icing to set for 10-15 minutes.

Step 14

Serve the gluten-free tompouce chilled and enjoy!

Nutrition Facts

Serving size	1042.8 grams (1042.8g)

Amount per serving	% Daily Value*
Calories	2309

Total Fat 85.90g	110%
Saturated Fat 41.40g	207%
Polyunsaturated Fat 0.60g
Cholesterol 869mg	290%
Sodium 552mg	24%
Total Carbohydrate 355.10g	129%
Dietary Fiber 2.40g	9%
Total Sugars 276.50g
Protein 34.00g	68%

Vitamin D 316IU	1578%
Calcium 784mg	60%
Iron 3mg	17%
Potassium 972mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 5.8%

Carbs: 61.0%