Artisan Baker Orange Tompouce

The Tompouce is the most Dutch of all Dutch pastries — two layers of crisp puff pastry sandwiching a thick layer of set vanilla custard cream, topped with vivid pink (or orange, for King's Day) fondant icing. It is the pastry that defines the Dutch bakery.

The Orange Tompouce

The orange variant replaces the traditional pink fondant with orange — made for King's Day (Koningsdag) celebrations on 27 April, when the Netherlands turns orange in honour of the Royal House of Orange-Nassau. The orange Tompouce is the edible symbol of Dutch national celebration.

Ingredients

Puff pastry (wheat flour, butter, water, salt), vanilla custard cream (whole milk, egg yolks, sugar, cornstarch, vanilla bean, butter, gelatine), orange fondant icing (icing sugar, glucose, water, orange flavouring, orange food colouring E110). Contains gluten, milk, eggs. May contain traces of nuts and soya.

How to Eat a Tompouce

The classic debate: eat it from the side (risking custard collapse) or bite straight down (risking cream explosion). The professional approach: press down gently on the top layer with two fingers before biting, compressing the structure slightly. Serve on a small plate with a fork as a civilised alternative.

Storage

Refrigerate. Consume the day of purchase — the puff pastry softens in contact with the custard cream within 24 hours. Best eaten within 4 hours of purchase.