Sabine Koning (31) has been at the helm of OhMyFoodness, a blog about cooking and travel, for ten years. Butter and sugar pies make her very happy. “If you dare to go wild in the kitchen, food can be so much fun.” Here you will find her recipe for tompouce puffs.
Sabine:“I love 'wrong' pastries that are impossible to eat normally. Tompoucen for example and moorkoppen:does anyone have a manual for eating these tarts? Anyway, I'll just eat them. Without embarrassment too and with a lot of messing around. And as if it wasn't enough, I decided to combine both pastries into one and made these tompouce puffs. The delicious pink glaze and the pastry cream of a tompouce, combined with the airy choux pastry and the whipped cream of a Moorkop. YUM!”
Difficulty:moderate Preparation time:2 hours 35 min
Ingredients (6 pieces)
For the choux pastry:
For the cream:
For the glaze:
For the whipped cream:
Step 1: Preheat the oven to 210 °C and line the baking tray with a sheet of baking paper.
Step 2: For the choux pastry, melt the butter in a saucepan and then add the milk and water. Bring everything to a boil. Then turn the heat to low and add the flour all at once. Stir everything until a ball of dough is formed that separates from the bottom of the pan.
Step 3: Add the eggs one at a time and fold into the dough until the eggs are fully incorporated. Add a pinch of salt in the meantime.
Step 4: Spoon the choux batter into a piping bag and pipe 6 balls onto the baking tray. Make sure there is enough space between them. Bake the puffs in the middle of the oven for 30-35 minutes. Let them cool completely.
Step 5: While the puffs are in the oven, make the cream. To do this, put the custard powder together with the egg and granulated sugar in a bowl. Beat with a whisk until lump-free.
Step 6: Meanwhile, heat the milk with the vanilla seeds and the scraped vanilla pod in a saucepan. Pour half of the warm milk into the egg mixture in the bowl and beat well. Then pour everything back into the saucepan and continue beating. Keep stirring the custard and let it thicken over medium heat.
Step 7: Pour the thickened custard into a bowl and cover with plastic wrap, directly on top of the custard to prevent a skin from forming. Let the custard cool down and continue to set in the fridge.
Step 8: Make a hole in the bottom of each choux. Spoon the custard into a piping bag and fill the puffs with the vanilla cream.
Step 9: For the pink glaze, stir the berry juice into the icing sugar to make a lump-free glaze. Spoon the icing over the filled puffs.
Step 10: Whip the whipped cream with the sugar until stiff and fill another piping bag with the whipped cream. Pipe a dollop of whipped cream on each tompouce choux for decoration.
Curious about Sabine Koning's lifestyle? You will find these in the October issue of Santé. Want to win her cookbook? Then participate in the giveaway.
Recipe &image:Oh My Foodness – the tastiest comfort food recipes (Fontaine Publishers)
