Top pastry chef shares tips: how to make the most delicious orange tompouce yourself

• Mix the flour, salt and water and quickly knead into a crumbly dough
• Cut the butter into small cubes and mix into the dough. Note: the pieces of butter should remain visible.
• Dust the work surface generously with flour and roll out the dough into a rectangular sheet.
• Fold the dough into quarters (fold the outer edges inward and then fold the whole thing in half), turn it a quarter turn and roll it out again into a rectangle.
• Fold the dough into quarters again, wrap in plastic wrap and refrigerate for 20 minutes
• Repeat the above 2 more times.
• Preheat the oven to 185°C.
• Roll out the dough into a rectangle approximately 23 centimetres wide.
• Place on a baking tray lined with baking paper.
• Bake the base for 20 to 30 minutes until done. Pay close attention to the colour. If the puff pastry gets too dark, cover with baking paper
• Leave to cool.

Would you rather use ready-made puff pastry? Then follow this puff pastry step:

For ready-made puff pastry:

• 1 roll of puff pastry (approx. 270 g)
• Preheat the oven to 200 ⁰C.
• Roll out the puff pastry into a large rectangular sheet of approx. 40 x 24 cm (approx. 2 mm thick). Use it to line the baking tray.
• Bake the puff pastry for approx. 25 minutes until golden brown and cooked through. Leave to cool.

• Mix the vanilla, 35 grams of sugar and milk together.
• Put the custard powder in a bowl and add a splash of milk. Whisk well until smooth.
• Bring the milk, vanilla and sugar to the boil.
• Pour a little hot milk into the custard mixture, whisk briefly and pour back into the pan.
• Bring back to the boil and simmer briefly until thickened.
• Spread the pastry cream onto a tray and cover with plastic wrap. Leave to cool.
• Soak the gelatine in plenty of cold water.
• Squeeze out the gelatine and melt it with the adhering water in a saucepan over low heat.
• Whip 200 grams of cream with 20 grams of sugar until stiff.
• Loosen the cold pastry cream with a whisk and stir in the dissolved gelatine.
• Now mix in the whipped cream.
• Spread the crème suisse onto a tray and let it set in the refrigerator for approximately 5 minutes.
• Whip the remaining cream with 30 grams of sugar until thickened.

• Cut the puff pastry neatly into two strips 11 centimetres wide.
• Put the crème suisse and whipped cream into piping bags.
• Pipe straight lines of Swiss cream onto the bottom sheet of puff pastry, then pipe straight lines of whipped cream on top.
• Cover with the second sheet of puff pastry.

• Reduce the apricot jam.
• Warm the fondant.
• Press the raspberries through a fine sieve over the fondant and bring it to the desired colour.
• Spread the jam over the top of the puff pastry and then glaze with light pink fondant.
• Smooth the sides of the tompouce with a palette knife.
• Leave to dry and set briefly in the refrigerator.
• Then cut the tompouce into beautiful small tompouce pieces 4 centimetres wide.

For the orange fondant:

• Heat the fondant in a saucepan to approx. 37 ⁰C and stir until smooth; optionally add a little egg white or water to thin the fondant slightly (egg white makes fondant extra shiny and helps it set beautifully).
• Colour the fondant orange with food colouring.