The puff pastry

1. Pre-heat the oven to 210 degrees Celsius (410F) and make sure the puff pastry is thawed.
2. Cut the square pieces of puff pastry in half, so you get 12 slices.
3. Prick into the pieces of puff pastry with a fork. By doing this, you make sure the puff pastry won’t puff up too much.
4. Bake the puff pastry 12-15 minutes until they have browned nicely. Your puff pastry might have slightly different baking instructions, then follow the instructions on the package.

The creme patissiere

1. Put the milk together with 35 g sugar and the vanilla from the vanilla pod in a pan. Stir everything together and bring the milk to boil.
2. Put the custard powder in a bowl and add a splash of milk. Whisk this together very well and make sure there are no lumps in the mixture.
3. Add a bit of the hot milk to the custard mixture and whisk together well.
4. Add the custard mixture to the milk in the pan and continue to stir well with a whisk.
5. Bring the mixture to boil again and let it simmer until it gets a bit thicker.
6. Pour the cream onto a baking sheet and cover with plastic foil. Leave to cool.
7. Put the gelatin in a bowl with cold water and put aside for 10 minutes.
8. Squeeze gelatin sheets and put them in a pan. Melt the gelatin sheets on low heat.
9. Add 200 g of the whipping cream together with 20 g sugar to a bowl and whisk until the cream forms stiff peaks.
10. Put the creme into a bowl, stir through and stir in the melted gelatin.
11. Stir in the whipped cream too.
12. Put the creme patissiere mixture on a baking sheet and leave to cool in the fridge for 5 minutes.

The Whipping cream

1. Mix the other 200 g of whipping cream together with 30 g of sugar until the cream forms soft peaks.

Building the tompouce

1. Put the creme patissiere in one piping bag and the whipping cream in the other.
2. Pipe the creme patissiere on the bottom layers of puff pastry in straight lines. Pipe the whipped cream on top of the creme patissiere.
3. Put a layer of puff pastry on top of each tompouce.
4. Use a palette knife to remove surplus cream from the sides of the tompouces.

The icing

1. Mix the carrot juice with the powdered sugar, until you get the desired thickness of the icing. Spread the icing on top of the upper layers of puff pastry.
2. Put the tompouces in the fridge to get firm.