Tompouce or Napoleon? Unraveling the History of a Beloved Pastry

The history behind the name “Tompouce” is quite fascinating and rooted deeply in Dutch culture. Originally a true Dutch pastry, its creation was inspired by two traveling dwarfs who captivated audiences across the Netherlands. The first was an American performer known as General Tom Thumb, a celebrated figure in P.T. Barnum’s circus. His fame likely inspired a Dutch performer, Jan Hannema, who took on the stage name Admiral Tom Pouce (the French translation of Tom Thumb) and included an act featuring Napoleon in his show.

It is widely believed that this theatrical connection to Napoleon is where the pastry gets its name. While it began as a distinct Dutch delicacy, the concept of layered pastry with cream has spread globally. In Belgium and France, a similar dessert is known as a “millefeuille” (meaning “thousand leaves”), emphasizing its many delicate layers of puff pastry. Across the Atlantic, in America, this very same pastry is often simply called a “Napoleon.” So, in a delightful full circle, we find ourselves back to the Napoleon moniker, despite its quirky Dutch origin. It’s a sweet reminder that you’re making something with a rich, international heritage, yet distinctly Dutch at its heart. Now, let’s dive into creating this delicious Strawberry Napoleon!

Why You’ll Love Making This Easy Strawberry Napoleon

Beyond its captivating history and elegant appearance, the Strawberry Napoleon is a fantastic dessert to master for several reasons. Firstly, its simplicity makes it accessible even for novice bakers. Using store-bought puff pastry significantly cuts down on preparation time, allowing you to focus on the delicious cream filling and vibrant strawberry layers. Secondly, it’s incredibly versatile. While fresh strawberries shine, you can easily adapt the fruit to suit the season or your personal preference, offering endless possibilities for customization. Lastly, the combination of crispy, buttery pastry, smooth vanilla cream, and juicy fruit creates a delightful contrast in textures and flavors that is truly unforgettable. It’s a guaranteed crowd-pleaser that looks far more complicated than it actually is, making you look like a pastry pro!

Essential Ingredients for Your Homemade Strawberry Napoleons

Crafting these beautiful Strawberry Napoleons requires a selection of fresh, high-quality ingredients that work together to create a symphony of flavors and textures. The precise quantities can be found in the comprehensive recipe card at the bottom of this page, but let’s explore the role of each component:

• Puff Pastry: This is the foundation of your Napoleon. When baked, puff pastry creates dozens of airy, buttery, and incredibly flaky layers. Using pre-made, frozen puff pastry sheets is a fantastic shortcut that doesn’t compromise on quality and saves a lot of time. You’ll bake these golden-brown and then carefully halve them to create the top and bottom layers of your pastry. Its delicate crunch provides a perfect contrast to the soft cream and fruit.
• Milk, Egg Yolks, and Heavy Cream: These form the base of our luxurious pastry cream (crème pâtissière) and Swiss cream. The milk and egg yolks combine with sugar to create a rich, smooth custard. Once cooled, the addition of whipped heavy cream transforms it into a lighter, airier “Swiss cream,” which is the ideal fluffy filling for this delicate dessert.
• Flour and Gelatin: These are crucial thickening agents for the cream. The flour helps to thicken the pastry cream as it cooks, giving it body and stability. Gelatin, when properly bloomed and dissolved, provides additional structure to the Swiss cream, ensuring it holds its shape beautifully between the puff pastry layers and doesn’t run out when sliced. This firm yet tender consistency is key to a perfect Napoleon.
• Vanilla Extract: A touch of pure vanilla extract infuses the pastry cream with a warm, aromatic sweetness that elevates the entire dessert. For a slightly different flavor profile or if you don’t have extract, you can easily substitute it with two teaspoons of vanilla sugar.
• Fresh Strawberries: The star of this seasonal dessert! Using ripe, fresh strawberries is paramount for their vibrant color, juicy texture, and natural sweetness. Slice them thinly to layer beautifully within the pastry. This recipe truly shines in late spring and summer when strawberries are at their peak flavor. If strawberries are not in season or you wish to experiment, other fresh fruits like tangerines, raspberries, or even thinly sliced kiwi can be wonderful alternatives, offering a diverse array of flavors and colors.
• Confectioners’ Sugar (Powdered Sugar) and Granulated Sugar: Granulated sugar sweetens the pastry cream, balancing the richness of the dairy and eggs. Confectioners’ sugar, mixed with a little water, creates the smooth, classic glaze that crowns the top layer of your Napoleons, adding a touch of elegance and a final burst of sweetness.

With these ingredients at hand, you’re well on your way to assembling a truly memorable dessert that celebrates fresh flavors and classic pastry techniques.

How to Assemble Your Irresistible Strawberry Napoleons

Creating a beautiful Strawberry Napoleon might seem intricate, but by following these detailed steps, you’ll find the process enjoyable and rewarding. Remember, a comprehensive recipe with exact measurements and printable instructions is always available in the recipe card at the end of this blog post. This section provides a more descriptive guide to ensure your success in crafting this delightful dessert.

1. Prepare the Puff Pastry: Begin by preheating your oven to the specified temperature (refer to the recipe card for exact degrees). On a baking sheet lined with parchment paper, carefully lay out your puff pastry sheets. You’ll need to cut these into equal pastry rectangles, typically halving each sheet. To prevent the pastry from puffing up too much and becoming uneven, gently prick it all over with a fork or place another sheet of parchment paper and a second baking sheet on top during baking. Bake until the pastry is beautifully golden brown and wonderfully crisp. Once baked, transfer the pastry rectangles to a wire rack and allow them to cool completely to room temperature. Meanwhile, wash, hull, and thinly slice your fresh strawberries, setting them aside.
2. Craft the Homemade Pastry Cream: This rich, velvety cream is the heart of your Napoleon. In a saucepan, gently heat the milk, granulated sugar, and vanilla extract until it just begins to simmer. While this heats, whisk together your egg yolks with a small portion of milk and the flour in a separate mixing bowl until the mixture is light and frothy. This pre-mix prevents lumps. To temper the egg mixture (preventing the eggs from scrambling), slowly drizzle the hot milk mixture, drop by drop, into the egg yolk mixture while continuously whisking. Once combined, pour this 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.
3. Cool the Pastry Cream: Immediately transfer the hot pastry cream onto a clean plate or into a bowl. Cover the surface directly with plastic wrap, pressing it down so it touches the cream. This step is crucial to prevent a “skin” from forming as it cools. Allow the cream to cool completely to room temperature, then refrigerate for at least an hour (or until well chilled and firm) to ensure it’s ready for the next stage.
4. Create the Swiss Cream: While the pastry cream chills, prepare your gelatin. Bloom the gelatin powder in a small amount of cold water, then gently melt it over very low heat until clear. Be careful not to boil it. In a separate bowl, whip the heavy cream until stiff peaks form. Once your pastry cream is thoroughly chilled, gently stir it with a mixer on low speed to loosen it. Then, carefully fold in the dissolved gelatin and the whipped cream into the cooled pastry cream. This combination results in a light, airy, and stable “Swiss cream.” Return this cream to the refrigerator to set and chill thoroughly for at least an hour; this is vital for its structure.
5. Assemble Your Napoleons: With all components ready, it’s time for the final assembly. Take one half of a baked puff pastry rectangle. Using a piping bag (with a star tip for an elegant look, or simply a Ziploc bag with a corner snipped off), pipe a generous layer of your chilled Swiss cream onto the pastry. Arrange a layer of your fresh strawberry slices neatly on top of the cream.
6. Finish with Glaze and Garnish: Carefully place the second puff pastry half on top of the strawberries. In a small bowl, mix confectioners’ sugar with water to create a smooth, pourable glaze. Spread this glaze evenly over the top puff pastry layer. For a beautiful finish, decorate the top of the glaze with a few more fresh strawberry slices. Your stunning Strawberry Napoleon is now ready to be served and enjoyed immediately for the best texture and flavor!

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Strawberry Napoleon

Andréa