Preheat the oven to 390 °F / 200 °C.
Cut the puff pastry slices in half, pierce them with a fork and place them separately on a baking tray with parchment paper. Do you use a roll of fresh puff pastry? DO NOT cut it yet, but do pierce and place on a baking tray lined with parchment paper.
Cover the puff pastry with another layer of parchment paper.
Bake the puff pastry in 15 (slices) - 20 (fresh) minutes. Keep a close eye on when they are good: brown, but not too brown. Does the dough rise too much? Press the puff pastry flat with an oven glove. You can also place an extra baking tray on top of the puff pastry for the last 5 minutes to flatten them.
Let the puff pastry cool down. If you use fresh puff pastry, cut the cooled puff pastry into 14 pieces with a pizza roller.
While the puff pastry is in the oven, you can make the pastry cream. We go easy in this recipe - with a package. Follow the instructions of the pastry cream mix.
Then we prepare the glaze. Mix the powdered sugar with colored liquid - add extra liquid if the mixture is too thick, or more powdered sugar if it is too thin.
When the puff pastry is cooling, we whip the cream until stiff. Gradually mix the whipped cream into the pastry cream with a spatula.
You can divide the tompouce filling with a pastry bag, or just with a spatula, over 7 puff pastry parts. Warning: it is a bit of a mess and if you make such a nice thick layer, something will fall off quickly - it is part of it!
Finish the other 7 puff pastry parts with a layer of orange glaze and place this 'top' on top of the tompouce filling. Enjoy!
