This year we’re eating tompouce doughnuts on New Year’s Eve

Move over classic raisin-filled oliebollen and apple fritters; this year we’re eating the latest sensation on New Year’s Eve: the tompoucebol!

Early November or not: oliebollen stands have popped up all over the country again. And do you remember last year’s Limoncello oliebol? It was the big hit in Rotterdam and the surrounding area. This year, there’s a new variety in the display case: the tompoucebol.

Pink balls

The what? The tompoucebol, you read that right. And the combination of a good old oliebol with the quintessentially Dutch pink pastry sounds like music to our ears. Oliebollen stand owner Dennis Muller is the master baking mind behind the tompoucebol. In an interview with the AD, he explains that the new sensation is actually a large oliebol filled with custard. The pink icing is, according to him, the ball’s greatest secret. Instead of pink chocolate, the balls are dipped in real tompouce icing, for which Dennis got the recipe from a Rotterdam baker.

The taste of the oliebol is exactly what you would expect. Sweet, greasy and wonderfully delicious. That’s why the oliebollen are flying off the counter at the stand in Woerden. Dennis doesn’t dare say how many tompoucebollen he has sold already, but it’s clear that it’s quite a few. So quickly plan a trip to Dennis’s stand, because you don’t want to miss that tompoucebol!

Also read:

• Too cute: HEMA now sells tompouce specially for dogs
• Recipe: Tompouce cake
• Oh yes! Albert Heijn now sells tompouce doughnuts

Source and image: AD