(Recipe) Create Your Own Orange Tompouce for King’s Day

1. Preheat the oven to 200°C.
2. Cut the puff pastry sheets in half to make 16 rectangles. Place them on a baking tray. Prick each piece of pastry with a fork, and cover with another baking tray. Bake for about 10 minutes. Then, remove the top tray using oven mitts and bake for another 5-10 minutes. Press the pastry down again with oven mitts if needed to keep it flat.
3. In a saucepan, bring 400 ml of milk and the sugar to a boil. Add the scraped seeds of the vanilla pods or use two teaspoons of vanilla extract if you don’t have pods.
4. In a separate bowl, whisk the egg yolks with the remaining 100 ml of milk and the flour. Gradually stir this mixture into the hot milk and let it simmer for 2 minutes. Pour it onto a plate, baking tray, or brownie pan. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
5. Soften the gelatin in cold water for 5 minutes. Remove and squeeze out excess water. Heat 50 ml of cream in a small saucepan and dissolve the gelatin in it. Whip the remaining 100 ml of cream until stiff peaks form.
6. Stir the cooled pastry cream to loosen it, mix in the gelatin, and then fold in the whipped cream. Place the mixture in a piping bag and let it set in the fridge.
7. Tip: Remove the cream mixture from the fridge 10-15 minutes before using for easier piping.
8. Prepare the icing by mixing the icing sugar with carrot juice. Spread it over 8 pieces of the baked puff pastry. Spread the pastry cream on the other 8 pieces and top with the orange-glazed pieces.
9. Optionally, garnish the tompouce with extra whipped cream, cute orange sprinkles, or other festive orange decorations.

Enjoy your homemade orange tompouce as you celebrate King’s Day in style!