Tompouce cherry pie

Need inspiration for tompouces? With this series of recipes, you will surprise your customers every time! Easily prepared with Van der Pol's butter puff pastry dough.

VDP Tompouce Kersentaartje 1000X1000

Ingredients

  • VDP puff pastry dough
  • 275g cream
  • 275g milk
  • 275g egg yolk
  • 101g sugar
  • 429g ivoire chocolate (Valrhone)
  • 925g whipped cream

Tip

  • Add icing sugar on top with a mould
  • Use the vanille mousse on top and dip the cherry in jelly for a nice gloss

Preparation

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: 14 x 14 cm.

White chocolate mousse with vanilla
Prepare as anglaise. Mix the anglaise with the chocolate and mix the whipped cream at a temperature of 35°C. Sprinkle after adding the mousse small pieces of cherry between the layers.

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

The effect of puff pastry

Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here. 

Deegplak Lightroom Psd2

Questions?

Do you have any questions about this recipe? Then please contact your account manager. 

Thomas Knook

Sales Manager

+31 6 20 39 39 28 knook@vdpol.nl
DV 0739