Tompouce New Style

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 New Style 1000X1000


  • VDP puff pastry dough
  • 100g water
  • 250g sugar
  • 1000g white chocolate
  • 850g cream
  • 230g pure butter
  • 20g salt


  • Caramelize the top and decorate with gold foil and chocolate decorations


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: 12,5 x 3,5 cm en 3,5 x 3,5 cm.

Salted caramel
Use salted caramel to finish off the tompouce

White chocolate mousse with vanilla
Use white chocolate mousse with vanilla 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


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

Paul Huys

International Sales Manager