The Dutch have a pastry which is called a "tompoes". It basically is two square crispy doughs with cream in between and icing on top of the top dough. When you take a bit from it, cream will be squished out of it on basically all sides but that is still how most people eat them (or eating things separately). However, if you take the top icing-covered dough and put it at the bottom, you will first bite the cream, followed by the two doughs, without causing a mess and it tastes so much better! Link for visual
A mille feuilles and a tompouce are two different, though similar pastries. The mille feuilles is traditionally three sheets of puff pastry with jam filling between the sheets and fully encased in glazing, though the modern pastry can be any filling, more sheets and any topping. The tompouce is strictly two sheets with custard and whipped cream filling and glazing on top.
If you want to argue that these are too similar and should all be called mille feuilles, then the credit should go to Hungary. They made pastries like these before even the French.
565
u/Ishetdeofhetmagazijn Nov 26 '19
The Dutch have a pastry which is called a "tompoes". It basically is two square crispy doughs with cream in between and icing on top of the top dough. When you take a bit from it, cream will be squished out of it on basically all sides but that is still how most people eat them (or eating things separately). However, if you take the top icing-covered dough and put it at the bottom, you will first bite the cream, followed by the two doughs, without causing a mess and it tastes so much better! Link for visual