Tompouce Petit Four

Tompouce Petit Four

VDP puff pastry dough
1000 g white chocolate
100 g water
250 g sugar
250 g glucose
850 g cream
230 g butter
20 g salt
Vanilla bean

Roll out the puff pastry to 2,5 mm. Bake between plates (under pressure) until they are almost ready. Remove the upper plate and bake until ready then dry. Measurement: 3,5 x 3,5 cm.

Salted caramel
Cook the water, sugar and glucose into a caramel. Add the cooked cream. Emulsify with the butter, chocolate and the salt.

Chocolate decoration
Heat the chocolate up to 45°C and cool back to 29°C. Smooth it till 2 mm and cut as wished.

– Add a golden hazelnut on top (color with eatable gold powder).
– The salted caramel taste great with red fruit.
– This pastry is ideal for 1 person as a treat.

More information?

+31 416 692 785
Van der Pol will be participating at thePLMA!