Recipe of Ultimate California Farm Tompouce Dessert
Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Make Quick California Farm Tompouce Dessert. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Tompouce Dessert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Tompouce Dessert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Tompouce Dessert is 4 desserts. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Tompouce Dessert estimated approx 1 hour, overnight fridge, next day dessert.
To begin with this particular recipe, we must first prepare a few components. You can cook California Farm Tompouce Dessert using 19 ingredients and 4 steps. Here is how you cook it.
Family recipe. I looked it up on the internet, it is from 1889. A rectangular dessert with 2 philo dough layers: on top and on the bottom, glaze on top, with fluffy filling with cream with rosewater on a blueberry bottom. The rose water is easily made at home, see my recipe in here under rose water icecream. I make the filling in a one quart breadform, cut in four slices, half pound each. A special treat!
Ingredients and spices that need to be Take to make California Farm Tompouce Dessert:
- For the philo dough sheet to make 8 crusts of 3” x 4 1/2” rectangles:
- 300 grams all-purpose flour
- Stick molten butter with Tbs honey
- 5 Tbs olive oil
- 1 Tbs red vinegar
- Tsp salt
- 130 ml water, + extra Tbs water if needed
- For the top glaze on four tompouce desserts:
- 4 Tbs powdered sugar
- Tbs Zest of 1 orange or lemon or pink icing
- For the cream filling:
- 4 Tsp blueberry, orange or lemon butter marmelade on bottom crust
- 2 Tbs orange marmelade dissolved in warm milk
- 2 Tbs corn starch dissolved in 2 Tbs cold water
- 4 fresh farm egg yokes
- 3 cups milk
- Halfcup all-purpose flour
- 2 Tbs rose water, orange liqueur, or orange blossom water, or tsp vanilla extract
- Cost. Four farm eggs, $1.60. Milk, $1.20. Marmelade, 40 cents. Philo dough, 80 cents. Other ingredients, $1.00. $1.25 per dessert, $1.50 with whipped cream
Instructions to make California Farm Tompouce Dessert
- Make the crust. Put salt and flour in bread mixer, indent in center, add olive oil, mix till sticky. drizzle 130 ml of warm water into dough with beater running, till elastic. Cut in eight pieces, make round balls. Wrap in shrinkwrap, let rest one hour.
- Bake the crust. Preheat oven to 400F degrees. In baking pan, lay eight layers of paperthin dough on top of each other, brush with molten honey butter as you lay them down. Bake till golden, about 30 minutes. Cool, cut in eight squares with pizza cutter. Spread blueberry marmelade on 4 bottom crusts. Melt 4 Tbs powder sugar and Tbs pink icing in Tbs water and brush 4 layers of glaze on top crust.
- Make the filling. Whip egg yokes. Bring milk to slow boil, stirring while adding flour, sugar, rose water, 2 Tbs orange marmelade, beaten eggs yolks, 2 Tbs cornstarch in 2 Tbs coldwater, stir, stir, stir till thick. Ladle in breadpan, let cool and harden in fridge overnight.
- Make Tompouce. Cut filling in four thick slices, lay slice on bottom crust with blueberry marmelade, top with other crust, glazed side up. Serve cold with whipped cream on the side. Enjoy.
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