Dutch Pastry Slice with Vanilla Cream and Pink Glaze

Be the first to rate

(No Ratings Yet)

Loading...

This iconic Dutch treat layers crisp, golden puff pastry with billows of vanilla pastry cream and a glossy pink icing on top. Traditionally enjoyed during King's Day celebrations in the Netherlands, it is a delightful combination of flaky, creamy, and sweet in every bite. Making it at home is surprisingly approachable when using quality store-bought puff pastry.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 28 gSugar
• 7 gProtein
• 180 mgSodium
• 150 mgPotassium
• 100 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the puff pastry layers

• 2 sheets frozen puff pastry (about 9 inches each), thawed
• 1 large egg, beaten with 1 tbsp water (for egg wash)
• 2 tbsp all-purpose flour, for dusting

For the vanilla pastry cream

• 2 cups whole milk
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tbsp unsalted butter
• Pinch of fine salt

For the pink glaze

• 1 1/2 cups powdered sugar
• 2 to 3 tbsp milk or fresh lemon juice
• 1/2 tsp pure vanilla extract
• Pink gel food coloring, to reach desired shade

Directions

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Roll each puff pastry sheet on a lightly floured surface into an 11-by-7-inch rectangle and prick all over with a fork to prevent excessive puffing.
2. Brush both sheets lightly with the egg wash and bake for 18 to 22 minutes until deeply golden and crisp. Transfer to a wire rack and cool completely, then trim the edges to make neat rectangles of equal size.
3. Meanwhile, make the pastry cream: warm the milk and scraped vanilla bean (with seeds) in a saucepan over medium heat until just steaming. In a bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and thick.
4. Slowly pour the hot milk into the yolk mixture while whisking constantly, then return everything to the saucepan. Cook over medium-low heat, whisking vigorously, until the cream thickens and bubbles, about 3 to 5 minutes.
5. Remove from the heat and whisk in the butter until smooth. Press plastic wrap directly onto the surface and refrigerate until completely chilled, at least 2 hours.
6. Make the glaze by whisking the powdered sugar with 2 tablespoons of milk and the vanilla until smooth, adding more milk drop by drop for a thick but spreadable consistency. Tint with pink gel coloring to a vibrant hue.
7. Assemble the pastry: place one puff pastry sheet on a serving platter and spread the chilled pastry cream evenly over it, leaving a thin border. Top with the second pastry sheet and gently press down.
8. Spread the pink glaze over the top sheet, letting it drip slightly over the edges for the signature look. Refrigerate for at least 30 minutes to set the glaze.
9. Using a sharp serrated knife dipped in hot water and wiped dry between cuts, slice into 6 rectangular portions and serve chilled.

Cook’s Notes

• Chill the pastry cream thoroughly so the layers stay clean and defined when slicing.
• Wipe the knife blade between each cut to keep the pink glaze and cream edges crisp and neat.
• Traditional tompouce is sometimes topped with orange glaze for royal occasions; simply swap the food coloring color.
• Use store-bought custard if short on time, though homemade pastry cream delivers a richer vanilla flavor.
• Best enjoyed the same day it is assembled, as the glaze can soften the top pastry layer over time.

You might also like

European

Classic Dutch Pancakes

European

Dutch-Indonesian Crispy Spring Rolls

European

Dutch Kale and Potato Mash with Smoked Bacon and Onion Gravy

European

Dutch Fried Fish Bites