Filling: 8 eggs 60 patisserie flour 500 milk 200 sugar Vanilla bean 2 sachets of vanilla sugar 2 tbsp corn starch  
Make the pastry cream: Bring the milk to the boil with a sliced and scraped vanilla pod. Set aside the fire. Make a ruban of 4 eggs, 4 egg yolks and the sugar. Mix with the flour, vanilla sugar and 2 tablespoons of corn starch. Pour half of the milk into the preparation and stir well. Pour this mixture into the rest of the milk, warm up again and keep stirring until the cream thickens to pudding. Let it cool down, pour the preparation into a bowl, place a sheet of household foil over it and put the bowl away in the refrigerator for at least half a day. Icing: mix the sugar with a dash of water and an egg-white and keep stirring to a smooth white sugar syrup. Use preferably puff pastry sheets of about 10 by 10 cm. You need 2 for 2 tompoes. Place the sheets of puff pastry on baking paper on an oven plate. Cover with a sheet of baking paper and place a second oven plate on top to prevent the dough from blowing up. Put this construction in a preheated oven at 170 ° C for half an hour. The finish: cut the baked sheets into two. Spread half of them evenly with glaze. Put the cookies that make up the bottom, nicely side by side.
Cookies: Puff pastry (square sheets) Glaze: 250 g of icing sugar 1 egg-white
Put the pastry cream on it, about 2 to 3 centimeters thick. Now put the cookies with glaze on top, in the same way as the bottom biscuits. Work the outer edge of all the vanilla slices with a spatula so that the cream does not bulge and you get straight outer edges. Separate them now with a broad knife, so that the inner edges remain vertical.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Vanilla Slices -

Tompoezen

Filling: 8 eggs 60 patisserie flour 500 milk 200 sugar Vanilla bean 2 sachets of vanilla sugar 2 tbsp corn starch  
Make the pastry cream: Bring the milk to the boil with a sliced and scraped vanilla pod. Set aside the fire. Make a ruban of 4 eggs, 4 egg yolks and the sugar. Mix with the flour, vanilla sugar and 2 tablespoons of corn starch. Pour half of the milk into the preparation and stir well. Pour this mixture into the rest of the milk, warm up again and keep stirring until the cream thickens to pudding. Let it cool down, pour the preparation into a bowl, place a sheet of household foil over it and put the bowl away in the refrigerator for at least half a day. Icing: mix the sugar with a dash of water and an egg- white and keep stirring to a smooth white sugar syrup. Use preferably puff pastry sheets of about 10 by 10 cm. You need 2 for 2 tompoes. Place the sheets of puff pastry on baking paper on an oven plate. Cover with a sheet of baking paper and place a second oven plate on top to prevent the dough from blowing up. Put this construction in a preheated oven at 170 ° C for half an hour. The finish: cut the baked sheets into two. Spread half of them evenly with glaze. Put the cookies that make up the bottom, nicely side by side.
Cookies: Puff pastry (square sheets) Glaze: 250 g of icing sugar 1 egg-white
Put the pastry cream on it, about 2 to 3 centimeters thick. Now put the cookies with glaze on top, in the same way as the bottom biscuits. Work the outer edge of all the vanilla slices with a spatula so that the cream does not bulge and you get straight outer edges. Separate them now with a broad knife, so that the inner edges remain vertical.
a recipe guide for the amateur chef Belgian Cuisine