Sabine Koning's Tompouce Puffs: Oh My Foodness' Irresistible Dutch Pastry Fusion

Sabine Koning, the 31-year-old founder of Oh My Foodness—a beloved blog on cooking and travel—has shared her expertise for over a decade. With a passion for buttery, sugary treats, she believes, "Daring to experiment in the kitchen makes food so much fun." Try her inventive Tompouce Puffs recipe below.

Tompouce Puffs

Sabine says: "I adore 'impossible' pastries like tompouce and moorkoppen—who has a guide for eating these without a mess? I dive right in! Here, I've fused them into Tompouce Puffs: the pink glaze and pastry cream of tompouce meet the light choux pastry and whipped cream of moorkop. Pure yum!"

Difficulty: moderate | Preparation time: 2 hours 35 minutes

Ingredients (makes 6)

For the choux pastry:

• 100 g butter
• 100 ml whole milk
• 100 ml water
• 100 g flour
• 4 eggs
• Pinch of salt

For the pastry cream:

• 50 g custard powder
• 1 egg
• 50 g granulated sugar
• 500 ml whole milk
• 1 vanilla pod

For the glaze:

• 2 tbsp currant juice or ½ tsp pink food coloring + 2 tbsp water
• 150 g icing sugar

For the whipped cream:

• 125 ml whipping cream
• 1 tbsp granulated sugar

Step 1: Preheat oven to 210°C. Line a baking tray with parchment paper.

Step 2: For choux pastry, melt butter in a saucepan, add milk and water, and bring to a boil. Reduce heat to low, add flour all at once, and stir until dough forms a ball that pulls away from the pan sides.

Step 3: Add eggs one by one, mixing thoroughly until incorporated. Stir in a pinch of salt.

Step 4: Transfer batter to a piping bag. Pipe 6 mounds on the tray, spaced apart. Bake in the middle of the oven for 30-35 minutes. Cool completely.

Step 5: While baking, prepare cream: whisk custard powder, egg, and sugar in a bowl until smooth.

Step 6: Heat milk with vanilla seeds and pod. Pour half into egg mixture, whisk well, then return to pan. Stir over medium heat until thickened.

Step 7: Transfer custard to a bowl, cover with plastic wrap directly on surface to prevent skinning. Cool and chill until set.

Step 8: Poke a hole in each puff bottom. Fill with custard using a piping bag.

Step 9: Mix currant juice (or coloring mixture) with icing sugar for smooth glaze. Drizzle over filled puffs.

Step 10: Whip cream with sugar to stiff peaks. Pipe a dollop on each puff.

Explore Sabine Koning's lifestyle in the October Santé issue. Enter our giveaway for her cookbook!

Recipe & image: Oh My Foodness – the tastiest comfort food recipes (Fontaine Publishers)