The tompoes or tompouce is a famous Dutch pastry which is a delicacy on official holidays like King's Day. Now you can make your own original Dutch tompoezen at home! Make original Smelink Tompoezen for your freinds, when they come over for a visit. The tompoes is something like the national cake of the Dutch. On occasions of national importance, for instance when the national team is playing a football match, the sugar frosting is preferably orange. On other occassions the sweet, sugar coated topping can be white or raspberry coloured. The shape is rectangular, some 1,5 cm high with a creamy filling between two layers of excellent puff pastry. The whipped cream filling is yellow coloured and tastes fresh with a vanilla note. Your original tompoes tastes even more creamy when you top it with whipped cream. To eat a tompoes decently is not an easy task, but when you dare, you will be rewarded with excellent taste!
Producer: Smelink
Addressinformation: PO Box 154
Zip Code: 7390 AD
Location: Twello
Country: the Netherlands
(NL) Bladerdeeg: tarwebloem, roomboter (bevat melk), zout.
Puddingpoeder: suiker, gemodificeerd aardappelzetmeel, weipoeder (bevat melk), volle melkpoeder, plantaardig vet (kokos, palm, palmpit), gedroogde glucosestroop, melkeiwit, rijsmiddel (dinatriumdifosfaat), natuurlijk aroma, emulgator (melkzuurester van mono en diglyceride), verdikkingsmiddel (calciumacetaat, stabilisator (natriumfosfaat), natuurlijke kleurstoffen (riboflavine, annatto), zout.
Suikerglazuur: suiker, glucosestroop, water, conserveermiddel (kaliumsorbaat)
(D) Blätterteig: Weizenmehl, Butter (enthält Milch), Salz.
Puddingpulver: Zucker, modifizierte Kartoffelstärke, Molkepulver (enthält Milch), Vollmilchpulver, pflanzliches Fett (Palm, Kokos, Palm Kernel), getrockneter Glukosesirup, Milcheiweiß, Backtriebmittel (Dinatriumdifosfaat), natürliches Aroma, Emulgator ( Milchsäure-Ester aus Mono- und Diglycerid, Verdickungsmittel (Calciumacetat), Stabilisator (Natriumphosphat), natürliche Farbstoffe (Riboflavin, Annatto), Salz.
Glazur: Zucker, Glukosesirup, Wasser, Konservierungsmittel (Kaliumsorbat)
(GB) Puff pastry: wheat flour, butter (contains milk), salt.
Pudding powder: sugar, modified potato starch, whey powder (contains milk), whole milk powder, vegetable fat (palm, coconut, palm kernel), dried glucose syrup, milk protein, leavening agent (dinatriumdifosfaat), natural flavour, emulsifier ( lactic acid ester of mono and diglyceride, thickening agent (calcium acetate), stabilizer (sodium phosphate), natural dyes (riboflavin, annatto), salt.
Icing: sugar, glucose syrup, water, preservative (potassium sorbate)
| Energie / Brennwert / Energy | 993 kJ / 237 kcal. | |
|---|---|---|
| Eiwit / Eiweiß / Protein | 2,6 g | |
| Koolhydraten / Kohlenhydrate / Total Carbohydrate | 35 g | |
| waarvan / davon / which: | ||
| Suikers / Zucker / Sugars | 16,2 g | |
| Vet / Fett / Fat | 9,5 g | |
| waarvan / davon / which: | ||
| Verzadigd Vet / Gesättigte Fettsäuren / Saturates | 6,2 g | |
| Transvetzuren / Trans-Fettsäuren / Trans Fat | ||
| Onverzadigd vet / Ungesättigte Fettsäuren / Unsaturated Fat | 3,2 g | |
| Zout / Salz / Salt |
0,3 g |
|
| Natrium / Natrium / Sodium | ||
| Voedingsvezel / Balaststoffe / Fibre | 0,3 g | |
| Vitaminen / Vitamine / Vitamins | ||
| Mineralen / Mineralien / Minerals | ||
| Kan sporen bevatten van / Kann Spuren enthalten von / May contain traces | Sesam, Pinda's, Noten / Sesam, Erdnüsse, Nüsse / Sesame, Nuts, Peanuts | |
| Bewaaradvies / Am besten Aufzubewahren / Storage | Nach Vorbereitung, wenn gekühlt, nur kurz haltbar / After preparing, if refrigerated, only good for a few days | |
| Productieland / Herstellungsland / Country of manufacture | Nederland / Niederlande / Netherlands | |
Voedingswaarden per 100g / Nährwertangaben pro 100g / Nutrition Facts per 100 g. |
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Fill the measuring cup with a level amount of water or milk (= 125 ml). Open one bag pudding powder, suitable for 3 Tompoezen.
Pour the water or milk in a small bowl. Stir one bag pudding powder to the water or milk. Stir well until you get a nice smooth pudding. Let the pudding before serving. The icing bag in a cup of warm water (± 50 ° c).
One paste puff pastries. Lubricate the pudding from about one slice puff pastry.
Remove the sachet icing out of the water. Bag good kneading, corner shearing and the icing on the puff pastry. Then cut the paste with glaze with a sharp and serrated knife in 3-and, and place the puff paste on the pudding.
You cut the cake now in equal parts and you have 3 delicious fresh millefeuille. After prepare are the millefeuille, if refrigerated, perishable.
