vanilla slices - tompoezen
Filling:
8 eggs
60 patisserie flour
500 milk
200 sugar
vanilla bean
2 sachets of vanilla sugar
2 tbsp maize starch
Make the pastry cream: Bring the milk to the boil with a sliced
and scraped vanilla pod. Set aside the fire.
Make a ruban of 4 eggs, 4 egg yolks and the sugar. Mix with
the flour, vanilla sugar and 2 tablespoons of corn starch. Pour
half of the milk into the preparation and stir well.
Pour this mixture into the rest of the milk, warm up again and
keep stirring until the cream thickens to pudding.
Let it cool down, pour the preparation into a bowl, place a
sheet of household foil over it and put the bowl away in the
refrigerator for at least half a day.
Icing: mix the sugar with a dash of water and an egg-white
and keep stirring to a smooth white sugar syrup.
Use preferably puff pastry sheets of about 10 by 10 cm. You
need 2 for 2 tompoes. Place the sheets of puff pastry on
baking paper on an oven plate. Cover with a sheet of baking
paper and place a second oven plate on top to prevent the
dough from blowing up. Put this construction in a preheated
oven at 170°C for half an hour.
The finish: cut the baked sheets into two. Spread half of them
evenly with glaze. Put the cookies that make up the bottom,
nicely side by side.
Put the pastry cream on it, about 2 to 3 centimeters thick. Now
put the cookies with glaze on top, in the same way as the
bottom biscuits.
Work the outer edge of all the vanilla slices with a spatula so
that the cream does not bulge and you get straight outer
edges. Separate them now with a broad knife, so that the inner
edges remain vertical.
Cookies:
Puff pastry (square
sheets)
Glaze:
250 g of icing sugar
1 egg-white
Filling:
8 eggs
60 patisserie flour
500 milk
200 sugar
vanilla bean
2 sachets of vanilla
sugar
2 tbsp maize starch
Make the pastry cream: Bring the milk to the
boil with a sliced and scraped vanilla pod. Set
aside the fire.
Make a ruban of 4 eggs, 4 egg yolks and the
sugar. Mix with the flour, vanilla sugar and 2
tablespoons of corn starch. Pour half of the
milk into the preparation and stir well.
Pour this mixture into the rest of the milk,
warm up again and keep stirring until the
cream thickens to pudding.
Let it cool down, pour the preparation into a
bowl, place a sheet of household foil over it
and put the bowl away in the refrigerator for at
least half a day.
Icing: mix the sugar with a dash of water and
an egg-white and keep stirring to a smooth
white sugar syrup.
Use preferably puff pastry sheets of about 10
by 10 cm. You need 2 for 2 tompoes. Place the
sheets of puff pastry on baking paper on an
oven plate. Cover with a sheet of baking paper
and place a second oven plate on top to
prevent the dough from blowing up. Put this
construction in a preheated oven at 170°C for
half an hour.
The finish: cut the baked sheets into two.
Spread half of them evenly with glaze. Put the
cookies that make up the bottom, nicely side by
side.
Put the pastry cream on it, about 2 to 3
centimeters thick. Now put the cookies with
glaze on top, in the same way as the bottom
biscuits.
Work the outer edge of all the vanilla slices with
a spatula so that the cream does not bulge and
you get straight outer edges. Separate them
now with a broad knife, so that the inner edges
remain vertical.
vanilla slices
tompoezen
Cookies:
Puff pastry (square
sheets)
Glaze:
250 g of icing sugar
1 egg-white
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
