Tompouce strawberry 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 Aardbeientaartje 1000X1000

Ingredients

  • VDP puff pastry dough
  • 2550g strawberries
  • 102g sugar
  • 150g strawberry purée
  • 54g lemon purée
  • 382g dissolved gelatine

Tip

  • Use vanilla mousse for the finishing touch on top
  • Of course you can also prepare your own filling - make your desired filling in advance and take it out of the freezer when needed

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: 19 x 4,5 cm.

Strawberry compote (layer)
Cook the sugar and purées. Add the dissolved gelatine. Add the fresh strawberries. Cool down in the freezer on a piece of natural cake.

Caramelized puff pastry top
Moist the puff pastry, sprinkle with sugar and burn a little.

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

Vanilla mouse (on top)
Use vanilla mousse on top to finish off the pie

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