Honey sweetened Dutch Orange Tompouce

Servings: 2 big tompouces (or 4 little ones)

Ingredients:

Bottom layer:

• 2 sheets spelt/wholegrain puff pastry

Cream layer:  

• 2 egg yolks
• 250 ml coconut milk (or unsweetened soy/almond milk)
• 50 gr honey
• 20 gr cornstarch
• 1 vanilla pod (or 1 tblsp vanilla extract)

Glaze:

• 2 tblsp honey (or rice syrup/maple syrup)
• 2 tblsp rice cream (or soycream)
• 30 gr cooked carrot (or sweet potato)

Method:

1. Put the oven to a 180 degrees C.
2. Take the puff pastry sheets out of the fridge, cut them once through half (or in whatever size you want them) and poke them with holes using a fork (this prevents the pastry from puffing up while in the oven).
3. In a bowl, mix together egg yolks, corn starch and honey, put aside.
4. In a saucepan, heat the coconut milk with the vanilla until it boils. Now add half of the hot milk to the egg yolk mixture and stir it through. Add the egg-milk mixture to the leftover milk in the saucepan, put on low/medium heat and keep on strirring until your cream has thickened enough.
5. Pop the cream in a large tray and spread it out so that it can cool down, put a layer of kitchen foil on top of the cream (this is an important step!) and pop it in the fridge to let it set further.
6.  Combine the ingredients of the orange glaze using a mixer.
7. Get your tompouce together: spread some orange glaze on top of two of your puff pastry sheets,  take the other two sheets of puff pastry and pipe some cream on top using a piping bag. Put the orange glazed pastry sheets on top. Use a knife to smoothen the sides of the tompouce. Enjoy!