Orange tompouce with vanilla cream

Preheat the oven to 180°C. Cut the Verstegen Vanilla pod in half lengthwise and scrape out the seeds. Keep the vanilla pod.

Heat half of the milk with the vanilla pulp and vanilla pod until just below boiling point. Stir regularly, remove the vanilla pod, and place the milk in the refrigerator for 15 minutes.

Meanwhile, halve the puff pastry sheets, place them on a baking tray lined with baking paper, and prick them with a fork. Place the baking tray in the oven for 15 minutes.

Meanwhile, mix the orange food coloring into the icing.

Mix the vanilla milk with the rest of the milk and prepare the pastry cream according to the instructions on the package. Whip the cream and gently fold it into the vanilla milk and pastry cream. Add this to a piping bag.

Spread the orange icing over half of the puff pastry sheets.

Spread the vanilla pastry cream over the remaining pieces of puff pastry. Place the orange pieces of puff pastry on top to create a tompouce.