We’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Annemiek Wegman-van Putten in the Netherlands.
I’ve always fascinated by cooking and baking since I was a kid. I loved helping my mother out in the kitchen. Now many years later and with 3 children of my own, I am always making cakes and treats for them and the whole family. I started making my first fondant cake in 2006 after I have been baking ‘normal’ cakes for years. Once I attended a cake decorating course in 2007 I was sold and an addiction was born.
After making a lot of fondant and marzipan cakes for friends, family and friends of friends I started to work at CakeSupplies as a teacher. I am a Wilton instructor since 2011 and have taught many courses. The cake I made is a variation of a typical Dutch pastry which is called Tompouce. Normally a Tompouce is a small, rectangular, two-layered puff pastry with crème patisserie and whipped cream inside and a pink sticky fondant glaze on top. Last Christmas I made this cake when we all came together for a family diner and everybody just loved it! The ingredients are almost the same as for an original Tompouce pastry, just presented in a Christmas style.
225 gr unsalted butter room temperature
150 gr caster sugar
8 gr vanilla sugar
1 egg yolk
280 gr plain flour sifted
Pinch of salt
Crème Patisserie Ingredients:
75 gr of Enchanted Cream mix by FunCakes (+50ml water + 50 ml low fat milk) or 100 ml whipped cream
150 gr Crème Patisserie by FunCakes (+375 ml water) or make Crème Patisserie from scratch
250 gr icing sugar (+ 30 ml water + 5 gr egg white powder)
9″ quiche/tart pan
Bake Easy Spray
12″ Disposable Decorating Bag
Gold Pearlized Sugar
Ruby Pearlized Sugar
Moss Green Icing Color
Black Icing Color
Wide Glide Rolling Pin
Christmas Tree Cutout
Mix all the ingredients for the cookie recipe and knead it into a firm ball. Wrap it in cling wrap and put it in the refrigerator for one hour.
Take a paper cut out image of a Christmas tree and put it on the puff pastry. Cut out 8 Christmas trees and lay them on a baking tray covered with parchment paper.
Cover them with another layer of parchment paper and put something heavy on top – for instance, a second baking tray. The trees must bake flat instead of puffy. Bake them for approximately 15 minutes at 200°C (400°F). Let them cool.
Roll out the cookie dough on a flour-dusted working area. Cover the tart pan with Bake Easy Spray, put in the rolled out cookie dough and trim the edges. Put in a sheet of parchment paper and fill with the baking beans. Bake it at 180°C (350°F) for approximately 20 minutes. After 20 minutes remove the parchment paper with the baking beans and bake it for another 5 minutes.
Make the royal icing with the 250 gr of icing sugar, 30 ml of water and 5 gr of egg white powder. Make sure it is stiff. Color the royal icing with the moss green and black until you have the desired Christmas tree color. Thin the royal icing with water until it has the thickness of yogurt and put it into a disposable decorating bag. Ice the puff pastry Christmas trees with the green icing and decorate with pearlized sugars and the gold stars. Let them dry.
Mix the ingredients for the crème patisserie and put half of it into the cake bottom. Mix the ingredients for the enchanted cream (or whip the whipped cream) and combine this with the rest of the crème patisserie. This is called Swiss cream. Put the Swiss cream into a disposable decorating bag with tip 1M, divide the cake into 8 pieces and fill the 8 parts with Swiss cream. Decorate the top with the Christmas tree pastries.