|Place of origin||Netherlands, Belgium|
|Main ingredients||Puff pastry, icing, pastry cream|
A tompoes or tompouce is a pastry in The Netherlands. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema.[ citation needed ]
In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size and colour. It must be rectangular, with two layers of puff pastry. The icing is smooth and pink, or occasionally white. For many years however, the top layer has been orange on Koningsdag (King's Day), and a few days before. It may also be orange-coloured when the national football team plays in large international tournaments; this dates from about 1990. The filling is invariably sweet, yellow pastry cream. Tompouces are sometimes topped with whipped cream. Variations with different fillings or with jelly are comparatively rare and are not called tompoes.
Several variations exist in Belgium. White glazing on top is the norm in Belgium, sometimes with a chocolate pattern similar to mille-feuille. The boekske (lit. 'booklet') may have a sugar finish and may be square. Belgians also prefer the spelling tompouce. Due to the high and different standards Belgians set to food, the structure and flavor of Belgian pastry is recognizably different from that of its Dutch equivalents.[ citation needed ]
The cakes are usually served with tea or coffee, and in formal settings are eaten with pastry forks. But the hard biscuit-like layers, which squash the pastry cream when trying to cut a piece off, make this difficult and messy, inspiring the humorous article "Hoe eet je een tompoes?" 'How do you eat a tompoes?'.
An easier, if slightly less dignified way of eating a tompouce is to take the frosted top layer off the pastry and hold it in one hand, with the bottom half in the other and then take sequential bites, one from the top and then one from the bottom. Even then, the pastry cream tends to ooze out onto the hand.
The tompouce can also be eaten by flipping it on its side, and then slicing it in the other direction into bite-size pieces.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of central and western Africa, and most parts of China and India, there is no tradition of a dessert course to conclude a meal.
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, brown sugar or sweetened vegetables. Savoury pies may be filled with meat, eggs and cheese (quiche) or a mixture of meat and vegetables.
An apple pie is a pie in which the principal filling ingredient is apple, originated in England. It is often served with whipped cream, ice cream, or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only and tarte Tatin is baked with the crust on top, but served with it on the bottom.
A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Crêpes originate in Brittany, a region in the west of France; the consumption is widespread in France, Belgium, the Netherlands, Canada, and many parts of Europe, North Africa, North America, Lebanon, Brazil and Argentina.
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals.
A wafer is a crisp, often sweet, very thin, flat, light and dry cookie, often used to decorate ice cream, and also used as a garnish on some sweet dishes. Wafers can also be made into cookies with cream flavoring sandwiched between them. They frequently have a waffle surface pattern but may also be patterned with insignia of the food's manufacturer or may be patternless. Some chocolate bars, such as Kit Kat and Coffee Crisp, are wafers with chocolate in and around them.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked.
The mille-feuille, vanilla slice or custard slice, similar to but slightly different from the Napoleon, is a pastry whose exact origin is unknown. Its modern form was influenced by improvements made by Marie-Antoine Carême.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kuih is widely used in Malaysia, Brunei, and Singapore, and kueh or kue is used in Indonesia, to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam. In the Philippines, kuih are referred to in Tagalog as kakanin.
A layer cake or sandwich cake is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves. Most cake recipes can be made into layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible.
A cremeschnitte is a vanilla slice or custard slice, a custard and chantilly cream cream cake dessert originating from the Austro-Hungarian Monarchy but whose exact origin is unknown.
A sfogliatella, is a shell-shaped filled Italian pastry native to Campania. Sfogliatella means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves.
A pannenkoek or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle, appelstroop or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.
An oliebol is a traditional Belgian and Dutch beignet. They are called oliebollen or smoutballen in the Netherlands, smoutebollen in Flanders and croustillons in Wallonia, Schmalzkugeln in Eastern Belgium German. In France, with croustillons they are also commonly called beignets rapides and croustillons hollandais. In out-of-Belgium German, they are called Ölkugel, Püpperchen and Pupperle, Silvesterfutschen in Northern Germany, and Gebackene Mäuse in Austrian German. In English they are more commonly known as Dutch doughnuts or dutchies. In the region of Istria, which is shared by the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called krofne. In Indonesia, they are known locally as roti goreng. Also, in Ghana, West Africa, they are known locally as bofrot or bofflot, and in the south of Bénin, in the Fon language as yovodocon, i.e. "white man's dumplings". In Nigeria, they are known as 'puff puff'. In Iceland they're known as Ástarpungar.
Pionono describes different sweet or savory pastries from Granada, Spain, the Caribbean, South America, and the Philippines. It is named after Pope Pius IX's name in Spanish, "Pío Nono".
A Bossche bol, sometimes called chocoladebol in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch. It is effectively a large profiterole, about 12 cm in diameter, filled with whipped cream and coated entirely or almost entirely with chocolate fondant icing.
Napoleonka, less commonly kremówka, is a Polish type of cream pie. It is made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream or sometimes egg white cream, and is usually sprinkled with powdered sugar. It also can be decorated with cream or covered with a layer of icing.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.