These “tompouce with a twist” are slightly different from the regular tompouce. This makes them nice and simple and you can make whatever you want with any fruit.
Ingredients:
4 slices of puff pastry (still frozen)
125 grams mascarpone
250 ml whipped cream
6 tsp sugar (this depends on how sweet your fruit is and how sweet you want it)
Fruit (I used blackberries for this tompouce)
Preparation:
Preheat the oven to 160°C (hot air)
Cut the puff pastry slices into 4 equal pieces before they are defrosted. You can do this at random, but you can also measure it with a ruler.
Place the puff pastry slices on a baking tray covered with baking paper while they are still frozen. Let them thaw for 10 minutes.
When the slices have thawed, prick them with a fork. Place another piece of baking paper on top and place another baking tray on top. Bake them in the oven for 10 minutes. Remove the top baking tray and the top baking paper and bake them in the oven for another 5 minutes.
Let this cool thoroughly on a rack.
Put the mascarpone and whipped cream together with the sugar in a mixing bowl and mix on low speed until it is just a little more than lumpy. Be careful, it goes very quickly and before you know it you have over-mixed everything. Set this aside.
Now puree some of the fruit and remove any seeds by sifting it. Make sure you reserve a few nice pieces for garnish.
Gently fold the fruit pulp into the mascarpone. Taste to see if there is enough fruit flavor.
Place the mascarpone in a piping bag and set aside.
To assemble the tompouce, place half of the puff pastry slices on a board. Pipe nice high swirls of mascarpone on top (I piped 4 per slice). If necessary, put a piece of fruit in the middle.
Pipe a little mascarpone onto the other half of the puff pastry slices and spread it evenly so that the entire top is covered.
Place these slices on top of the other slices like a real tompouce.
Pipe a nice swirl on top and top it off with the reserved pieces of fruit.
Enjoy your meal
