Tompouce

A tompoes (or tompouce) is a cherished pastry in the Netherlands and Belgium, akin to the French mille-feuille or Napoleon pastry. It is named after Admiraal Tom Pouce, the stage name of Jan Hannema. In the Netherlands, the tompoes is a culinary icon. It boasts a distinct rectangular shape, composed of two layers of puff pastry, a smooth layer of pink or white icing, and a sweet yellow pastry cream filling. On special occasions like Koningsdag (King's Day) or during major football tournaments, the icing is traditionally orange. Variations with different fillings are not considered true tompoes.

In Belgium, the pastry is also known as tompouce and often features white icing, sometimes adorned with a chocolate pattern. Belgian tompouces have their own unique structure and flavor, reflecting the differing culinary traditions in Belgium compared to the Netherlands.

Tompoes is typically enjoyed with tea or coffee and is often eaten with a pastry fork in more formal settings. However, its hard layers can make it challenging to cut neatly, prompting humorous discussions on "How do you eat a tompoes?" One method is to remove the frosted top layer and hold it in one hand while eating the bottom half with the other, taking sequential bites. Another approach is to flip the tompoes on its side and slice it into bite-sized pieces. Despite these techniques, the pastry cream often still manages to ooze out, making for a deliciously messy treat.