This recipe makes the most delicious tompouce oliebollen

Nothing against the traditional oliebol with (or without) raisins, but we do like a little variety at the oliebollen stand. Because honestly, an oliebol like this tompouce version, an oliedel or an Espresso Martini bol (or an oliebol with pickles, if you dare..) is insanely delicious, right?

If you’ve mastered baking the perfect oliebollen at home, it’s time to expand your repertoire with these oliebollen filled with pastry cream and dipped in pink icing. The recipe for tompouce oliebollen is very simple. Ideal to make next week, for example with a glass of top Champagne from Lidl.

How to make tompouce oliebollen

• Place the mix in a mixing bowl. Add the water. Stir everything with a wooden spoon or a mixer fitted with dough hooks until you have a smooth batter.
• Leave the batter in the bowl, covered with plastic wrap, to rise for approx. 45 min. at room temperature. Do not stir the batter again during rising or frying.
• Heat the oil in a deep pan or deep fryer until it starts to give off a little steam (approximately 190 °C).
• Shape balls of batter with two spoons or an oliebol scoop (ice cream scoop). Let the balls slide into the hot oil and briefly submerge them.
• Fry the oliebollen for approximately 3–4 min. until golden brown all over. Remove the oliebollen from the oil with a slotted spoon.
• Put 400 ml cold semi-skimmed milk, 250 ml whipping cream and the sachet of pastry cream mix in a bowl and mix everything with a whisk or mixer on medium speed.
• Beat everything for one minute on the highest setting until smooth. Transfer the pastry cream to the piping bag and leave to set in the refrigerator for at least 5 minutes.
• Place the sachet of pink icing in a saucepan or bowl filled with plenty of hot (not boiling) water for 5 minutes. Make sure the sachet remains submerged.
• Remove the sachet from the water and knead the icing sachet thoroughly.
• Cut off the top corner of the sachet (see cut line) and pour the liquid icing over the cooled oliebollen. It is easiest to apply the icing in a circular motion. If necessary, smooth the icing with a flat knife.
• Leave the icing to cool for approx. 30 minutes.
• Cut open the oliebollen. Pipe the pastry cream into the oliebollen using the piping bag. Now you’ve made your own tompouce oliebollen! Happy New Year!

Also read:

• Recipe: Flügel oliebollen
• Tested: this is the most delicious tompouce from the supermarket (and the worst!)
• You can now buy tompouce shampoo at Hema

Recipe and images: Koopmans