The Intriguing History: Tompouce, Napoleon, or Mille-feuille?

The name “Tompouce” holds a charming history, deeply rooted in Dutch culture. This iconic pastry, with its distinctive rectangular shape and vibrant pink (or orange, on King’s Day!) icing, is a true Dutch original. Its inspiration traces back to two notable figures: General Tom Thumb, an American dwarf who captivated audiences with his circus acts, and Admiral Tom Pouce, a Dutch performer (Jan Hannema) who adopted the French translation of the name. Interestingly, Admiral Tom Pouce’s act often featured a segment about Napoleon.

It’s highly probable that this historical connection is how the pastry acquired its various names. While we proudly call it a Tompouce in the Netherlands, this delightful layered treat has found its way into patisseries worldwide under different monikers. In Belgium and France, it’s widely known as a Mille-feuille (meaning “a thousand leaves”), a fitting name for its many delicate layers of puff pastry. In America, it’s commonly referred to as a Napoleon pastry. So, no matter where you are or what you call it, the essence of this exquisite dessert remains the same: a celebration of flaky pastry and rich cream. Knowing this fascinating backstory only adds to the charm of creating this truly international, yet distinctly Dutch-inspired, dessert in your own kitchen!

Essential Ingredients for Perfect Strawberry Napoleons

Crafting these delectable Strawberry Napoleons requires a selection of fresh, high-quality ingredients. Below, you’ll find a detailed breakdown of what you’ll need, along with tips for best results. Exact quantities are provided in the comprehensive recipe card at the bottom of this blog post:

• Puff Pastry: The foundation of any great Napoleon! Pre-made puff pastry sheets make this recipe incredibly accessible. You’ll bake these until golden and incredibly crisp, then carefully halve them to create the signature layers that cradle our creamy filling and fresh fruit. For the best texture, ensure your puff pastry is baked until deeply golden, as this prevents it from becoming soggy.
• Milk, Egg Yolks, and Heavy Cream: These are the stars of our rich and airy pastry cream, often referred to as ‘crème pâtissière’. The milk provides the base, while egg yolks add a beautiful color, richness, and emulsifying properties. Whipping in heavy cream later transforms it into a lighter, ‘Swiss cream’ consistency, making it wonderfully delicate.
• All-Purpose Flour and Gelatin: These are crucial thickening agents. The flour helps create a stable pastry cream, preventing it from being too runny. Gelatin provides additional structure, ensuring the cream sets firmly enough to hold its shape between the puff pastry layers without oozing out, giving your Napoleon that perfect bite.
• Vanilla Extract: A touch of pure vanilla extract infuses the pastry cream with an exquisite aroma and depth of flavor. For a slightly different twist, you can substitute this with two teaspoons of vanilla sugar, which also adds a subtle sweetness.
• Fresh Strawberries: The hero of this recipe! Use ripe, vibrant fresh strawberries, carefully washed, hulled, and sliced. Since strawberries are the primary flavor, this dessert shines brightest in late spring and summer when the berries are at their peak. If fresh strawberries are not in season or you wish to experiment, other fresh fruits like sweet mandarins or tart raspberries make fantastic alternatives. Consider using a mix of berries for a colorful presentation.
• Granulated Sugar and Confectioners’ Sugar: Granulated sugar is used to sweeten the pastry cream to perfection. Confectioners’ sugar (powdered sugar) is then whisked with a small amount of water to create a smooth, glossy glaze, providing that classic elegant finish to the top layer of your Napoleons.

Step-by-Step Guide: Crafting Your Own Strawberry Napoleons

Making a show-stopping Strawberry Napoleon might seem intimidating, but with these detailed steps, you’ll find it an enjoyable and rewarding process. For precise ingredient measurements and an easily printable version, please refer to the recipe card at the very end of this article. Let’s get baking!

1. Prepare the Puff Pastry: Begin by preheating your oven and lining a baking sheet with parchment paper. Take your puff pastry sheets and, if necessary, gently score them into equal rectangles. Bake them in the preheated oven until they are beautifully golden brown and wonderfully crisp. This step is crucial for the signature flaky texture. Once baked, transfer them to a wire rack and allow them to cool completely to room temperature. Meanwhile, prepare your fresh strawberries by washing, hulling, and thinly slicing them.
2. Craft the Pastry Cream: In a saucepan, combine three-quarters of your milk with the granulated sugar and vanilla extract, bringing it to a gentle boil over medium heat. While that’s heating, whisk together the remaining quarter cup of milk with the egg yolks and flour in a separate mixing bowl until the mixture is light and frothy, ensuring there are no lumps.
3. Temper and Thicken the Cream: Slowly, and while continuously whisking, pour the hot milk mixture drop by drop into the egg yolk mixture. This process, known as tempering, prevents the eggs from scrambling. Once combined, pour the entire mixture back into the saucepan. Continue to cook over medium-low heat, stirring constantly, until the cream thickens significantly and coats the back of a spoon.
4. Cool the Pastry Cream: Immediately transfer the thickened pastry cream into a shallow dish or bowl. Cover the surface directly with plastic wrap to prevent a skin from forming as it cools. Allow it to cool down to room temperature, and then refrigerate it for at least an hour, or until thoroughly chilled and firm. This chilling step is vital for the cream to set properly.
5. Prepare the Swiss Cream: Once the pastry cream is cold, gently re-whisk it to ensure it’s smooth. In a separate small saucepan, dissolve the gelatin powder in two tablespoons of water (as per package instructions), then melt it over very low heat until clear. Turn off the heat. Separately, whip the heavy cream until stiff peaks form. Gently fold the melted gelatin into the chilled pastry cream, then carefully fold in the whipped cream. This creates the light and airy “Swiss cream.” Return the Swiss cream to the refrigerator to set further, ideally for another 30 minutes to an hour.
6. Assemble Your Napoleons: Carefully slice each cooled puff pastry sheet in half horizontally, creating two thinner layers. Using a piping bag (or a spoon), pipe a generous amount of the prepared Swiss cream onto one puff pastry half. Arrange a layer of fresh strawberry slices over the cream. Gently place the second puff pastry half on top.
7. Glaze and Garnish: In a small bowl, whisk together the confectioners’ sugar and water to create a smooth, glossy glaze. Carefully spread this glaze evenly over the top layer of puff pastry. For an extra touch of elegance and fresh flavor, arrange more strawberry slices on top of the glaze. Your beautiful Strawberry Napoleons are now ready to be served and enjoyed!

Did you try this irresistible Strawberry Napoleon recipe? We would love to see your culinary creations! Tag #byandreajanssen on Instagram – I often share your most beautiful photos with our community. If you loved this recipe, please consider leaving a rating on the recipe card below! Your feedback is incredibly valuable, helping both me and other home cooks discover and perfect delicious dishes.

Looking for more sweet inspiration?

• Explore a variety of delightful video recipes on my YouTube channel.
• Don’t forget to save your favorite recipes to your boards on Pinterest, so you can easily find them for your next baking adventure!

Strawberry Napoleon

Andréa

More Delicious Strawberry and Summer Dessert Recipes

If you’re a fan of fresh strawberries and delightful pastries, you’ll love exploring these other recipes that celebrate the flavors of summer: