In my neck of the woods you get this when ordering tompouce/tompoes. It's considered a very Dutch pastry.
Another very Dutch thing is the Hema store. Youtube has some of their old tompouce ads from the '90's. The original
OG's retailed at 6 for €7,50 now down to €4,95 back in those days. The special ones were €1.95 a piece, €5,75 for 4 items.
Currently you can get your hands on the OG for €0,75 a pop. The stuffing is described as the light/airy Hema stuffing and defines the flavour as "yellow cream". See how they make it:
There's only one luxury version atm, setting you back at €1,35 but is only available in a set of two. It has two layers of creamy filling with a crumb topping instead of the much loved pink glazing one usually finds. Specs say it has a vanilla flavour. Well, that narrows it down.😒
Wanna pick your own topping? Order a foto tompouce with your picture of choice on it, in either mini squares or the regular rectangle format.
The tompouce flavour has been popular enough to branch out into other adventures. The southern Dutch province of Limburg is famous for its vlaai, so you can kill two birds with one stone with this luxurious tompoucevlaai. Luxurious apparently refers to the double layers, so don't get your hopes up too much. Multivlaai has one as well.
Or choose soesjes (choux) dipped with that pink stuff.
Van Delft had tompoucepepernoten (which technically are kruidnoten but not enough people care about the difference). They aren't mentioned on their website now, but that could be because it's a seasonal thing peaking from September to December.
Easter has seen a similar thing happening to its chocolate eggs. Trailblazer Hema has been followed by if I'm correct candystore Jamin and supermarketchain Albert Heijn selling tompouce easter eggs.
Back to the real deal.
Christiane Muusers is a Dutch culinary historian, who runs www.coquinaria.nl and also writes in English (hooray!). She'll give you a background on the Dutch millefeuille.
Digging deeper in Dutch, she compares tompouce prizing and ingredients here.
Holtkamp is a famous name in pastryland here. There's more than one though.
Meet an employee from Koos Holtkamp in Maassluis
Cees Holtkamp acquired national fame for his kroketten and baking. His granddaughter Stella joines him to make tompouces.
Robèrt van Beckhoven holds a Meester (master) title for both boulanger (bread) and patissier. He's also judging the Dutch version of Great British Bake Off, called Heel Holland Bakt. Here's the video and the recipe they used on the show https://heelhollandbakt.omroepmax.nl/recepten/details/tompoucen/.
On the celebratory Kingsday you'll find many things orange, including tompouces with an orange glaze. Both recipes use a swiss cream filling.
