As a Dutch child my parents gave me and my siblings these small paper boxes with just raisins in it as candy. Also the raisins are not fully dried because they were soaked in water before putting them into the dough. As far as I know, it adds to the flavour.
I just had a flashback of sweaty sticky children's fingers. But by god, they were tasty. I no longer live in the Netherlands, but I snack on raisins quite often. Don't like grapes, but raisins om nom nom!
Those boxes are available in the USA as well because it’s an American brand. Sun-Maid is the world’s largest producer of raisins. To me it’s strange to hear that an American thinks its something typically Dutch, while it’s handed to many kids here as well and is also seen as a healthier alternative to candy.
Try a krentenbol in a different way: slice it horizontally in 2 pieces, add real butter (roomboter) at both pieces, and add a slice of really old cheese at both pieces, close the krentenbol and you will have a completely other taste sensation! Yammie (in my opinion at least).
I think I won't be a fan of the egg. But old Gouda? Yes, yes, absolutely yes! The older the better. I once had sliced up some 3 years old Zaanlander. Oh, divine with a krentebol! I won't use butter because it'll 'water down' the old cheese taste too much, in my opinion. The silty, savoury cheese flavour and fruity sweet raisins of the krentebol are just made for each other.
About the TomPoes: quality matters a lot: cheap brands have a filling that is very bad tasting 'yellow foam', really good ones are with thick vanilla pudding filling.
since Eva is living in Utrecht, the best ones I have been able to find in the city, are from the bakery at the corner of Anton Geesinkstraat and Omloop.
Totally agree with Bas, don't go for the cheapy HEMA ones bit get them from a decent bakery with vanilla pudding. And no!! No whipped cream stripe on top.
Useless trivia of the day: The "krentenbol" does not actually contain raisins. "Krenten" are currants, they are smaller than raisins, taste different and are made from a smaller and distinct type of grape. Raisins are called "rozijnen". Of course, none of this will help you if you just simply don't like any of them.
Krentenbollen have both raisins and currants, but a lot of places now (only) sell "rozijnenbollen" which only have raisins. I hate the taste of rozijnenbollen, but love krentenbollen!
The best "Bossche bollen" come from Jan de Groot, located straight out of the Den Bosch's central station. You can't miss it, the queue is blocking the pavement travel.
Those you buy at Jan de Groot are the only Bossche Bollen. All others are called Moorkoppen (fully covered in chocolate) or Chocolade Bollen (only the top covered in chocolate). Jan the Groot (originally from The Hague but moved to Den Bosch in 1938) has a specific recipe with dark chocolate and baker's cream. The recipe is trademarked. They bake and sell thousands of the various sizes per day. The biggest one, the Bossche Kont, is to share.
Helemaal mee eens! Niet te vergelijken met moorkoppen of chocolade bollen! De Bossche Bollen van Jan de Groot zijn de BESTE! En de chocolade blijft beter zitten!
@@TheovanLieshout Correction #1. Jan de Groot's family doesn't originate from The Hague, but the inventor of The Bossche Bol was born there and his name was Henri van der Zijde. He came from The Hague to Den Bosch in 1932, opened a bakery in the Visstraat and discovered the so called Sjeklade Bollen at his neighbour, also a bakery, called Lambermont's. The bollen from Lambermont were filled with a very sugary and thick cream. Van der Zijde changed that into whipped cream. After World War II Jan de Groot also started to make Sjeklade Bollen with whipped cream. Het was the first one who called them Bossche Bollen. And he perfected the taste which is very famous, but only those in Den Bosch have that special taste. In Amsterdam you cannot get real Bossche Bollen. Nowhere. The ones shown in your video are fake. It shows because the chocolate crumbles when you bite into them. The chocolate of the real Bossche stays on the pastry. Correction #2: Moorkoppen have only the top covered with chocolate and also a small topping of whipped cream. Chocolade bollen are fake Bossche bollen. They look a bit like them but the taste is fake. Only Bossche Bollen from Jan de Groot have the sensational wonderful taste. Thousands of people weekly get by train to Den Bosch, just for getting the Bossche Bollen at Jan de Groot in his tiny store just in front of the Central Station. The store is there since 1947. The fourth generation of the family is in it at this moment and they all had the same business plan. Count your blessings and stay where you are. Don't open a second or third bakery and don't go abroad. Keep it simple and try to get a special branding for your best product. They succeeded. Just like the world famous painter Jheronimus van Aken did 500 years ago in the same town by changing his name into Jheronimus Bosch.
Interesting topic, we run a bed and breakfast on Curaçao (Dutch Antilles) and have a lot of guests from de USA. Thanks to this video we now offer Dutch and Curaçao snacks to our guests.
Because I'm an 'old timer', in my youth most of the items you ate were made by local bakers. Not sold by (then rare) supermarkets. Alas, they are vanishing rapidly. The 'real' Tompouce' (Mille-feuille) was covered with chocolate and had a diagonal whipped cream streak on it. And the filing was made of thick custard. I used to live near a bakery that was famous for them and people literally lined up on Saturday to buy them. Tale off the top part, eat it from hand and use a fork to part and eat the rest. The roze koeken and bokkepootjes (billy goat's feet) from supermarkets are incomparable to those made by pastry shops. And last but not least, if you get the chance to buy Bossche Bollen from the baker shop near the train station in Den Bosch (they also sell a smaller version), go for it. OMG are they delicious! And probably 2000 calories a piece because they are stuffed with very thick (real) whipped cream, a meal in itself.
You are so right. The bokkepootjes should be a bit shewy, like bitterkoekjes, not hard. So you have to eat them fresh. The collor of the roze koek can be made outoff squeezed lice, just a nice-to-know.
Same goes for the first ones boterkoek & krentenbol. Freshly made they are soooooooooooooooooo Much better (No we won't pun about boterkoek tasting so much butter. No, not me buddy, forget it, I'm not going to mention it. Boterkoek tasting butter, just forget it ;)
@@reuireuiop0 butter = good for you , just not overdo, something americuns have some issue with I'd admit, plenty pastry but dutch people generally don't stuff it in every day ... in general foodstuffs, biggers grocer wholesalers in the world sit here, some of the named things have origins in france etc, nw-europe is generally pastry and bread heavy because = milk thus bread meats eggs fats these are items that keep people alive in long winters and thus have been long passed, its just that life now is different so one needs to manage intake and output , even the liver-tear from yesteryear = good ; liver= very good for humans
omg the real tompouces are so much better, the tompouces you get at the supermarket or hema are anticlimactic. How I eat them: take the top part off and put it at the bottom so you have all the flavors at the same time
Pro-tip for the tompoes: take off the top layer of pastry, place this layer underneath the tompoes with the fondant side up (so the pink layer is smooshed between the 2 layers of pastry) and now you can eat it without the filling spilling everywhere 😁
Yeah, lol. I always take off the pink 'lid', and put it aside, then eat the bottom with the pudding bite for bite, and when that is gone, I eat the lid. Eating the lid+bottom at the same time is almost impossible, lol. The same thing with 'ice (or slagroom) waffles' : www.bouhofhoreca.nl/image/cache/catalog/exact/14004-01-14001-800x926.jpg how can you eat such a thing properly? Lol
The pink cakes are definitely a childhood thing. It's the sort of thing you can buy at the swimming pool or pretty much anywhere they sell candy for as long as I can remember. Perfect for kids with a few cents in their pocket. Cheap and sweet, what's not to like?
The AH own brand roze koeken are actually coloured with beet juice concentrate and carotene and do not contain carmine/E120 (the red pigment that comes from scale insects). The Glacé-branded roze koeken do contain carmine and are therefore not vegetarian.
It depends on where you get them. I am allergic to carmine (karmijn, schildluis kleurstof), so I always check. The expensive ones usually have carmine, the cheap ones often don't.
When you got your slice of tompouce on your plate with the coloured (usually pink) bit pointing up, rotate the tompouce so it lays on its side and you can use a fork to 'cut' through the biscuit without having the filling going everywhere
Hi Ava, fun video! You should absolutely get the AH chocolate "Zaans Huisje puur" cookies, (in the longish red boxes,) they are delicious! and cheap to boot. Get the puur variant, even if you normally like milk chocolate better, the level of sweetness and balance with the cookie below is just 10x better with the puur version.
Born and raised in Den Bosch (officially named ‘s-Hertogenbosch), I’m proud of my city and of course the Bossche bol. The best are from Jan de Groot a backery nearby the main trainstation of Den Bosch. Many people use a knife and a fork to eat them. The local name of the Bossche bol is: “sjeklaje bol” what means: a choclate spere. 😁 A tip: when you come to Den Bosch visit the Sint Jan, a beautiful cathedral and also make a boattrip on the Binnendieze a waterway thru the canals in the center of the city. its magical. You can tel I’m very proud of my city! Which is also the capital of the provence Noord-Brabant and at carnavaltime its called Oeteldonk 🐸.
Fun thing about Tom Pouce is, that it was considered to be a test of mothers in law for their new daughters in law. They presented a new daughter in law a Tom pouce and watched how they battled these pastries, that are impossible to eat without messing things up :-)
LOL, great video! "My cat has pootjes" was so absolutely perfect! Poor krentenbol to end last though. They're my default lunch. I'd suggest slicing them open and get some butter and a slice of cheese in there, but you don't like raisins, so alas! My 5-year-old niece is a picky eater and mostly lives on krentenbol with cheese. I always joke that it's a good thing she was born in the Netherlands because I wouldn't know what she'd be eating otherwise!
Tom Poes van Marten Toonder is genoemd naar de tompouce. Er was voor het stripfiguurtje nog geen naam en in de koffiepauze van de redactievergadering waren er tompoucen bij de koffie. Vanaf dat moment had de poes een naam (Ollie B. Bommel kwam iets later)
Your pronunciation of Dutch words has become so much better! A couple of months ago you still had an American accent when pronouncing Dutch words and now its almost gone!
The best tompoes eating method I know is picking it up with your fingers (holding the bottom), and alternating bites between filling + bottom and filling + top. It gets a bit messy with moustaches, but otherwise it keeps your face clean, your fingertips slightly sugary, and the tompoes in shape during the whole process.
In Noord-Holland they have the krentenmik. It is a cake with currants in it. Basically it is a whole lot of currants with a bit of dough to keep the currants together. Very tasty.
The Tompouce, there is not a best way. I know some just take bites from the whole thing, others just turn it to a massacre with a fork, and some (like me) take off the icing layer, and leave that for last, then just eat the cream and cookie with a fork. And then just bite off from the icing layer as "desert".
You have to eat the tompouce with your hands always. Lift off the top layer with one hand and eat it while you hold the rest with the other hand. Then eat the other creamy piece in bites while holding it.
A tompouce.. grab a fork 'slice' of the top with a third of the filling (banketbakkersroom). Lift it with the fingers and eat. And then use the form to eat the bottem part. Put down the plate and wash hands. Bossche bol, eatvthe cream with a fork, crack the chocolat, turn upside down and dig in with the fork.
The trick to eating a Bossche bol is eating it with the underside facing up, since the opening through which the bol is filled with cream is typically in the middle of the underside
How I eat a tompouce: remove the top layer by hand and eat that. Afterwards grab the rest of the tompouce and eat that. For the life of me, I don't know how a tompouce is supposed to be eaten. If you order a Bossche bol in a cafe in Den Bosch (I recommend you go there someday, it's a beautiful old city) they serve it with knife and fork. I believe that is the best way of eating them.
Roze koeken do bring back memories every time. We had a contest in highschool. Whoever could stack the most of these babies and fit them in their mouth, won eternal glory. Goodtimes!
The Tompoes you can eat easily by splitting the pudding with your fork and eat both half’s separately. The Bosche Bollen you eat them the best upside down, no problems with the chocolate because it’s not on the bottom.
Contrary to popular belief the tompoes is not Dutch but French. There they call it millefeuille (1000 leaves or 1000 layers). You can eat them anywhere in the world where there is a Carrefour or a similar French store with a bakery. Even as far as in Asia. My favorite Dutch sweets are gevulde koeken (fresh baked ones from a bakery or Albert Heijn because their outer rim tends to be a bit crunchy) and gevulde speculaas. You definitely gotta try those.
So originated from the French pastry millefeuille. The pastry tompouce is Dutch because the specific combination of this type of icing combined with just a top and bottom "feuille".
If you go for gevulde koeken and/or gevuld speculaas and you're not going to bake them yourself (I always bake a speculaastaart just before St Nicolas day/evening), at least buy ones made with real butter and 'amandelspijs' almond paste. Under no circumstance allow yourself fillings of cheap 'banketspijs' bean paste! Read the ingredients lists on supermarket purchases very carefully or just ask your baker the type of filling he uses and bluntly refuse to buy the cheap version.
The pink ones 'roze koeken' are a typical snack for hungry teenagers in a lunch break going off campus to walk to the supermarket. So they remind me of that period. Also the is a variant on this cookie with chocolat instead of pink: 'gangmakers'. Also I think 'ontbijtkoek' with all its variaties is typical Dutch, many cities have their own take on it. My favorite is the 'gemberkoek' =ginger cookie, but it is very different from the English/American ones!!!
Ja E120 zit in bijna alle producten die rood zijn, zoals tomatensoep, fristy, lippenstift, olieverf, en alle rode snoepjes. Is verder niks mis mee, kun je gewoon zo veel eten als je wilt.
They're delicious but every since discovering that I haven't been able to convince myself to eat them again. Same thing with the 'Mokkaboontjes'. Completely delicious but unfortunately now ruined for me :(
Tompouce: rotate 90 degrees so the pink top, and bottom are now the sides, then from the long end, bite down (while holding between index and thumb on one hand for bonus points in confectionery gymnastics). This prevents the filling from falling out, and prevents the dreaded 'top too sweet on its own, filling to bland on its own' problem from eating it in layers.
Het ontstaan van de naam: tompouce De eerste tompouce, met ook de naam tompouce, werd gemaakt door een banketbakker uit Amsterdam. Hij raakte in 1858 geïnspireerd door een optreden van een dwerg genaamd Charles Sherwood Stratton. Deze leefde van 1838 tot 1883 en was slechts 63,5 cm lang. Hij trad op in het circus onder de naam General Tom Thumb (generaal kleinduimpje). Dit circus tourde van 1844 tot 1845 door Europa en kwam ook in Nederland. Enkele jaren na dit optreden was er een dwerg uit Friesland die ook ging optreden. Waarschijnlijk geïnspireerd door Stratton, noemde hij zichzelf Admiraal Tom Pouce. Pouce is het Franse woord voor duim.
And about the krentebol, it should be made with currants but these are more expensive and therefore most bread-products are therefore made with raisins. At the quality bakery you can find currantbread (but might have to ask for it).
There are plenty of strategies people have for eating a tompoes/tompouce, like eating the top layer with pink layer separately from the bottom layer with the pudding, or cutting the pudding in half and having two halves with some pudding (one which was the pink layer and one which doesn't), some people just bite into it or use a fork and embrace the pudding spilling out, but my personal choice is to take off the top layer (with the pink on it) and put it at the bottom, and then I can eat it as a whole where every bite has all the layers in the right proportions without the pudding spilling out; this technique works for eating it whilst holding it and biting into it, or having it on a plate and cutting it by fork, whatever you prefer.
Rule number 1: Never buy tompoes at a supermarket Rule number 2: Never buy Bossche bol at a supermarket Rule number 3: Never ever buy any pastries at the supermartket!
Unless you know your local Bakery actually supplies those pastries to the supermarket 😅 Yes we had that setup in our teeny tiny village. They also supplied the bread.
the process of eating a tompouche without getting messy is one of the questions scientist still don't know the answer to. Really loved this video, haha! I always eat a bossche bol by cutting it open and eating it in slices, like some sort of apple, if that makes sense. I think roze koeken are a guilty pleasure of Dutch people, because it's great but before the coloring came from a specific insect (i don't think that's true anymore, though) and the top is like, full sugar. Have you tried the dutch appeltaart? not the american version, but how it's done here? would like to know what you think about it, although, warning, there is a good chance there are raisins in it.
There is a secret for eating an Tompoes without making a mess. First of all, get the Hema formfactor, not the squares. Turn it 90 degrees, so the biscuits are vertical and you have one left and right (and looking at the small side, not the long side). Now every bite needs to be the full height. Now you will see you don't need cutlery anymore (it will only hold you back) and the biscuits will not squish everything to a mess. The success may depend on the size of the mouth, and you may need to revert back to the children size tompoes it that is the case.
The tompoes eating is simple if you know the trick. If you put it on it's Side and make sure the biscuits are vertical than you can easily cut it in to little parts like a piece of pie.
The 'roze koeken' are not artificially flavored, although the natural pigment might sound even more disgusting. They use dried scale insects (schildluizen) to color those. The pink top layer of the tompouce also uses schildluis for the color. We usually separate the top layer from the bottom layer with the pudding. Then we eat the top layer last.
As an English person also living in the Netherlands for 5 years, one of the biggest food-related things for me is how omnipresent vlaai is. In the UK, cake is the thing. Birthday cake, cake for dessert, cake with a cup of tea or coffee. Vlaai has completely cornered that market here, and it gives me quite a bit of cultural dissonance that it's not easy to get hold of. Even the pastry for the vlaai is different - so much pastry here is made with yeast and even after 5 years I can't wrap my head around it - shortcrust and flaky just tick the right boxes in my head in a way yeast pastry can't. Culture shock!
@@CorinnePritchard I like Limburg, especially the south! Lots of neat hiking paths. And there is nothing better than having a coffee with pudding kruimel vlaai on the terrace of kasteel Oost in Valkenburg after a hike.
The pink color of the 'Roze koeken' may come from carminic acid, which is produced by some beetle like insects. The ingredient has E number 120 and it should be on the packaging. So that's not exactly vegetarian. en.wikipedia.org/wiki/Carminic_acid
As a kid, there was this 'show' (or I guess it was more sort of the overarching presentation and within it they showed other kids shows; it's complicated) called Villa Achterwerk (the version with "Roos en haar Mannen"/"Rose and her Men", which ran from 1996 for ~10 years with some gaps) where one of the characters/presenters (Roos) was obsessed with Roze Koeken
Most Dutch order Appeltaart with their coffee in a café as a special treat... Real Dutch appeltaart :) I'm off to the kitchen to get a snack, you killing me ;)
My tactic for eating a tompoes is you take the top layer off and put it on the bottom. That way you can bite through the pudding layer and the cookie layer more easily.
Well a kletskop in Dutch is someone who Just does not stop talking. And often IT also means someone that tells everything about anyone to whoever listens.
I love it, you are not afraid of calories, just enjoy good food and snacks. the stroopwafels were missing, but you might already have covered that earlier. I enjoyed it and am looking forward to see what’s next.
Try the "gevulde koek" not from the supermarket but from the "warme bakker" or the market. Same goes for all the cookies and pastries, fresh is better.
als voormalig medewerker van de grootste gevulde koeken producent van Nederland kan ik je vertellen dat bijna geen een bakker nog zelf gevulde koeken maakt en dat zij vaak de zelfde afbak koeken verkopen als je in de super kan vinden
If you're going to Brabant the next time, you MUST try out the "Worstenbroodje". And now where going local, the Vlaai is off course another thing to taste. Just as like the Gouda cheese and/or Sirup waffle. Almost essential then. Can't think of any other local snacks at the moment. But they are worth your tast (video).
Suggestion: try 'gangmakers' if you haven't yet. From your description I think that you'll like them a lot. Great Dutch pronunciation! also, I'm not sure "last but not least" is how rankings work, haha
For the tompouce i recommend tge following strategy. 1. Lift up the roof from the tompouce 2. Place it on the plate 3. Put the rest of the tompouce on the the roof 4. Eat with a fork. Make sure to get bites with bits from every layer!
A lot of people foreign to the Netherlands seem to like stroopwafels. Two very thin waffels glued together with molten caramel. You can buy middle sized or mini sized ones in the supermarked and big warm freshly baked ones at stalls on markets or festivals.
Have you tried 'speculaas' already? There are several kinds of speculaas, cookies in smaller or larger shapes, most of the time in the shape of a windmill or a pair of children. My favorites are 'brokken' which usually are thicker than the smaller cookie versions.
lol, I so remember those little boxes half as big as a sigarette pack in my youth filled with raisins as a candy.... Tompouche (tompoes) is normally with some whipped cream on top, and you eat it per layer. you lift off the roof with the cream on top, and eat that, then you eat the middle with the bottom. and NO, NO fork!....
I think the bravest part here was getting some of those cookies at a supermarket, especially Bokkepoten, Boterkoek and Roze Koek are waaaaay better from the bakery/pastry store than from a supermarket.. Looked like the Tompouce and Bossche Bol were from the bakery, so that is better already. As for eating a tompouce, I usually take of the top part and eat that seperately from the bottom part with the bakerscream. Also I think rozijnenbollen are waay better when eaten with a thick layer of butter and cheese between two halves... Try Friesch Suikerbrood next!!
There's not only the supermarket. At the cafetaria you can get "kaassoufflé" and.. best of all... the Groningen thing: the "eierbal". Try it, you'll love it.
Ik dacht dat ook, maar als ik de reactie hieronder lees, ja inderdaad wel op veel plekken. Zeker als je ze niet lekker vindt. Ik kan mij niet voorstellen dat je rozijnen niet lekker vindt. Krenten snap ik, kleine harde soms zure dingen. Misschien komt het omdat we hier al rozijnen als kind krijgen?
My favourites are Peperkoek and Eierkoek. It used to be possible to get Peperkoek here in UK, but I haven't been able to get it for years. But we can now get stroopwafeltje. I still have my Tom Poes spoon, fork and food pusher from the '50s. The pusher is a strange contraption consisting of a handle and perpendicular rail for pushing food onto the spoon or fork.
Stop, don't. Don't buy supermarket stuff. That's mass production and I've seen how they make it. You want real? Go to markets (those on the streets weekly). There's always a bakery there. So so so much better. (I worked at a cookie factory) Great vid though 👍
How I eat a tompouce (or tompoes because why not): cut it in half to create an upper half and a bottom half, right in the middle of the yellow cream (banketbakkersroom). Then first eat the bottom part because (of course) you save the best part, with the icing, for last.
I saw about the last 20 or 25 of the responses below, and there is one thing I really miss there. Stroopwafels (best eaten if still warm). But the stroopwafels you buy at the supermarket are cold, but still very loved anyway by tourists. I've worked for almost 10 years at a pop-podium. One of my tasks was buying things on the 'reader.' That is what bands ask on drinks and food/ snacks. And the international acts, who had been here before, almost everytime ask for stroopwafels. So I would like to add that on your list. :-)
Fun face about the "roze koek": the color comes from lice shells! (When you buy it in the supermarket) Bon appétit! About the tompoes! Cut the pudding (custard) in half (horizontally) and bite off a piece.
You slice the pink part of the pastry with you fork. Eat the part with the filling first and the pink part second. Turn the Bossche bol upside down and dig in from the bottom, eating the cream first and the chocolate shell last :-)
Must-try Dutch sweet item: Stroopwafels. If at all possible, bought fresh from the market at the stroopwafel kraam. Store bought are okay, but they tend to taste a little dry.
I’m from a family of bakers: in the olden days ‘Kletskoppen’ were rolled (while still piping hot) into a horn shape to be filled with whipped cream or custard. My father once said that he had a weird kind of admiration for the inventor of the tompouce: “how can such a thing become a bestseller, when it’s almost impossible to eat it in a civilized way?” If you’ve only had a Bossche bol/chocoladebol covered with pure chocolate, you really should go to Brabant. There they cover it in a mix of chocolate and fondant, which is so nice and gooey. :-)
Krentenbol with butter and old gouda cheese...the combination is one of my favourites. Tom Pouce can be eaten properly by removing the top, set it aside, put the rest of the Tom Pouce on top of the top, and then you can eat it with a fork without messing up too much. And Bossche bol: with fork and knive....
If you are in Nijkerk (next to Amersfoort) don't forget to walk by bakery "Ten Have van Dijk", they have the best "Mergpijpjes" of the Netherlands in my opinion and if you can also try the "Torenaartjes", which is a typical local snack there.
You can translate "Bokkenpootjes" as "(male) goat's feet" The best way to eat a Tompouce is by first taking the top buiscuit off and eat that first. Then eat the filling with a small fork or spoon and then eat the bottom buiscuit last.
Boterkoek can go with coffee or thee, but you know what, it doesn't need to go with anything, eating half a pack of boterkoek and feeling sick afterwards is the best thing in life.
As a Dutch child my parents gave me and my siblings these small paper boxes with just raisins in it as candy.
Also the raisins are not fully dried because they were soaked in water before putting them into the dough. As far as I know, it adds to the flavour.
Red package with a sun with sunglasses on ?
I just had a flashback of sweaty sticky children's fingers. But by god, they were tasty. I no longer live in the Netherlands, but I snack on raisins quite often. Don't like grapes, but raisins om nom nom!
Those boxes are available in the USA as well because it’s an American brand. Sun-Maid is the world’s largest producer of raisins. To me it’s strange to hear that an American thinks its something typically Dutch, while it’s handed to many kids here as well and is also seen as a healthier alternative to candy.
I loved those
@@davidc.w.2908 I think the krentenbol is typically Dutch though...
Try a krentenbol in a different way: slice it horizontally in 2 pieces, add real butter (roomboter) at both pieces, and add a slice of really old cheese at both pieces, close the krentenbol and you will have a completely other taste sensation! Yammie (in my opinion at least).
I second that.
Also, I bet these would be better warm!
You can even add a softly boiled egg with that.
I think I won't be a fan of the egg. But old Gouda? Yes, yes, absolutely yes! The older the better. I once had sliced up some 3 years old Zaanlander. Oh, divine with a krentebol! I won't use butter because it'll 'water down' the old cheese taste too much, in my opinion. The silty, savoury cheese flavour and fruity sweet raisins of the krentebol are just made for each other.
In my opinion a krentenbol isn't really a “snack”. It’s something you eat for breakfast or for lunch.
About the TomPoes: quality matters a lot: cheap brands have a filling that is very bad tasting 'yellow foam', really good ones are with thick vanilla pudding filling.
since Eva is living in Utrecht, the best ones I have been able to find in the city, are from the bakery at the corner of Anton Geesinkstraat and Omloop.
@@freudsigmund72 HEMA
@@leonzantvoort6201 those from hema are absolutely disgusting 🤮
Ja, je hebt gelijk alleen de vanilla pudding is vaak ook geel.
Totally agree with Bas, don't go for the cheapy HEMA ones bit get them from a decent bakery with vanilla pudding. And no!! No whipped cream stripe on top.
Useless trivia of the day: The "krentenbol" does not actually contain raisins. "Krenten" are currants, they are smaller than raisins, taste different and are made from a smaller and distinct type of grape. Raisins are called "rozijnen". Of course, none of this will help you if you just simply don't like any of them.
Lots of ‘krentenbollen’ actually contain a lot more ‘rozijnen’ than ‘krenten’.
@@AnnEast85 Yes, you are right, I was made aware yesterday that they contain both! So we have another useless trivia of the day.
Krentenbollen have both raisins and currants, but a lot of places now (only) sell "rozijnenbollen" which only have raisins. I hate the taste of rozijnenbollen, but love krentenbollen!
its one of my favourite things to do when I have foreign friends over. give them a tompouce and watch them struggle trying to eat it
Bossche bol is even better
Gemeen
The dark side of Dutch hospitality
Me too!!!
it's why the tompoes exist
Krentenbollen are often eaten with roomboter in between, some people put cheese in between it as well. So you can try it that way.
Krentenboll + Roomboter + Appelstroop (Rinse natuurlijk) + Plakkje Jong Belegen Kaas = yum yum.
Met een bakkie koffie erbij.
Yep! Krentenbol met kaas! Yum :)
Of met boter en suiker
Or with butter and sugar
Hmm, met kaas 🤤
of met boter en hagelslag
The best "Bossche bollen" come from Jan de Groot, located straight out of the Den Bosch's central station. You can't miss it, the queue is blocking the pavement travel.
Those you buy at Jan de Groot are the only Bossche Bollen. All others are called Moorkoppen (fully covered in chocolate) or Chocolade Bollen (only the top covered in chocolate).
Jan the Groot (originally from The Hague but moved to Den Bosch in 1938) has a specific recipe with dark chocolate and baker's cream. The recipe is trademarked. They bake and sell thousands of the various sizes per day. The biggest one, the Bossche Kont, is to share.
Helemaal mee eens! Niet te vergelijken met moorkoppen of chocolade bollen! De Bossche Bollen van Jan de Groot zijn de BESTE! En de chocolade blijft beter zitten!
@@TheovanLieshout Correction #1. Jan de Groot's family doesn't originate from The Hague, but the inventor of The Bossche Bol was born there and his name was Henri van der Zijde. He came from The Hague to Den Bosch in 1932, opened a bakery in the Visstraat and discovered the so called Sjeklade Bollen at his neighbour, also a bakery, called Lambermont's. The bollen from Lambermont were filled with a very sugary and thick cream. Van der Zijde changed that into whipped cream. After World War II Jan de Groot also started to make Sjeklade Bollen with whipped cream. Het was the first one who called them Bossche Bollen. And he perfected the taste which is very famous, but only those in Den Bosch have that special taste. In Amsterdam you cannot get real Bossche Bollen. Nowhere. The ones shown in your video are fake. It shows because the chocolate crumbles when you bite into them. The chocolate of the real Bossche stays on the pastry.
Correction #2: Moorkoppen have only the top covered with chocolate and also a small topping of whipped cream. Chocolade bollen are fake Bossche bollen. They look a bit like them but the taste is fake.
Only Bossche Bollen from Jan de Groot have the sensational wonderful taste. Thousands of people weekly get by train to Den Bosch, just for getting the Bossche Bollen at Jan de Groot in his tiny store just in front of the Central Station. The store is there since 1947. The fourth generation of the family is in it at this moment and they all had the same business plan. Count your blessings and stay where you are. Don't open a second or third bakery and don't go abroad. Keep it simple and try to get a special branding for your best product. They succeeded. Just like the world famous painter Jheronimus van Aken did 500 years ago in the same town by changing his name into Jheronimus Bosch.
Jep if you haven't hade a Jan de Groot bossche bol you diden't have a real Bossche bol!
@@TheovanLieshoutno, a moorkop is covered with chocolatfondant. A bossche bol is covered with chocolat.
Interesting topic, we run a bed and breakfast on Curaçao (Dutch Antilles) and have a lot of guests from de USA. Thanks to this video we now offer Dutch and Curaçao snacks to our guests.
Because I'm an 'old timer', in my youth most of the items you ate were made by local bakers. Not sold by (then rare) supermarkets. Alas, they are vanishing rapidly. The 'real' Tompouce' (Mille-feuille) was covered with chocolate and had a diagonal whipped cream streak on it. And the filing was made of thick custard. I used to live near a bakery that was famous for them and people literally lined up on Saturday to buy them. Tale off the top part, eat it from hand and use a fork to part and eat the rest. The roze koeken and bokkepootjes (billy goat's feet) from supermarkets are incomparable to those made by pastry shops. And last but not least, if you get the chance to buy Bossche Bollen from the baker shop near the train station in Den Bosch (they also sell a smaller version), go for it. OMG are they delicious! And probably 2000 calories a piece because they are stuffed with very thick (real) whipped cream, a meal in itself.
You are so right. The bokkepootjes should be a bit shewy, like bitterkoekjes, not hard. So you have to eat them fresh.
The collor of the roze koek can be made outoff squeezed lice, just a nice-to-know.
plenty of banketbakkerijen here still
Same goes for the first ones boterkoek & krentenbol. Freshly made they are soooooooooooooooooo
Much better
(No we won't pun about boterkoek tasting so much butter. No, not me buddy, forget it, I'm not going to mention it. Boterkoek tasting butter, just forget it ;)
@@reuireuiop0 butter = good for you , just not overdo, something americuns have some issue with I'd admit, plenty pastry but dutch people generally don't stuff it in every day ... in general foodstuffs, biggers grocer wholesalers in the world sit here, some of the named things have origins in france etc, nw-europe is generally pastry and bread heavy because = milk thus bread meats eggs fats these are items that keep people alive in long winters and thus have been long passed, its just that life now is different so one needs to manage intake and output , even the liver-tear from yesteryear = good ; liver= very good for humans
omg the real tompouces are so much better, the tompouces you get at the supermarket or hema are anticlimactic. How I eat them: take the top part off and put it at the bottom so you have all the flavors at the same time
In highschool, buying a roze koek with my lunch for 30 eurocents was the highlight of my day.
Pro-tip for the tompoes: take off the top layer of pastry, place this layer underneath the tompoes with the fondant side up (so the pink layer is smooshed between the 2 layers of pastry) and now you can eat it without the filling spilling everywhere 😁
Ga ik de volgende keer proberen 👍🏼
Just separate the top and bottom and eat them apart. Only use your hands no fork
@@maartengaat8718 zo doe ik dat ook
Verklap het nou niet!! Het is juist leuk om toeristen te zien worstelen😀😅
@@annemariedusselaar9862 goed zo :D
We Dutchies don't even know how to eat a tompouce properly lol...
All I know you go in bare-handedly, not using any cutlery.
Slide off the top pastry. And eat it separately :).
Yeah, lol. I always take off the pink 'lid', and put it aside, then eat the bottom with the pudding bite for bite, and when that is gone, I eat the lid. Eating the lid+bottom at the same time is almost impossible, lol. The same thing with 'ice (or slagroom) waffles' : www.bouhofhoreca.nl/image/cache/catalog/exact/14004-01-14001-800x926.jpg how can you eat such a thing properly? Lol
@@rabartels Yes, just cut it in half, horizontally through the pudding.
@@baskoning9896 replace the top on the buttom
I always need shower afterwards... 😂
The pink cakes are definitely a childhood thing. It's the sort of thing you can buy at the swimming pool or pretty much anywhere they sell candy for as long as I can remember. Perfect for kids with a few cents in their pocket. Cheap and sweet, what's not to like?
Off topic but your Dutch accent is getting sooo good! 😄✌
Incredibly good, she could speak it and fool me for a Dutch person.
I noticed that too 👍🏻
I fullheartly agreed.
Hey, nice to see you here, Vera! :)
@@Leto85 🤗
Ja toch
Btw Dutch Americano, the tompouce on Kingsday is not yellow, but orange - of course it is 🧡😁🇳🇱🧡
I saw on tv , people were in long long line , to order orange tompouce s, o m g,.,
When you wanna try "hazelnootgebak", you must go to Brokking in Dordrecht. This place is famous for its super delicious "hazelnootgebakjes" 😋
"Een kantine zonder roze koeken is als een driehoek zonder hoeken" (De Jummie Jummies)
Roze koeken waren in de jaren 90 wel beter met een smeuige bovenlaag.
Klopt
@@monsieurrochee toen al te vies om te eten.. en het is er niet beter op geworden.
The pink stuff from the roze koek comes from ‘schildluizen’ .... look it up (and yes, they are delicious).
i know that and just dont care its still good
The AH own brand roze koeken are actually coloured with beet juice concentrate and carotene and do not contain carmine/E120 (the red pigment that comes from scale insects). The Glacé-branded roze koeken do contain carmine and are therefore not vegetarian.
It depends on where you get them. I am allergic to carmine (karmijn, schildluis kleurstof), so I always check. The expensive ones usually have carmine, the cheap ones often don't.
Suggestions for part two:
Bitterkoekjes
Eierkoeken
Spritsen
Mergpijpjes
Bastognekoeken
Jodenkoeken
Ik wil de reactie wel zien op de vertaling van de jodenkoeken van Amerikanen....
@@kevin_Masters Misschien dan ook meteen de Negerzoen en de Moorkoppen er bij. Maar die namen worden al niet meer gebruikt meen ik.
Krakelingen, zoethout & Haags hop & Haagse Bluf...
Nice list :) I agree
And buy those at a true bakery!
'anyway, she exists' well i wasnt bothered by it before... but now my doubt has appeared
Tompoucen, moorkoppen and Bossche Bollen are always a struggle. No matter how you decide to eat them. Worth it though.
It's an acquired skill to eat them, both with hands and using a fork. Using forks in general is easier, but using hands is somehow more rewarding.
By the tompouce just replace the top on the underside XD
When you got your slice of tompouce on your plate with the coloured (usually pink) bit pointing up, rotate the tompouce so it lays on its side and you can use a fork to 'cut' through the biscuit without having the filling going everywhere
"it's a feature not a bug"
Definitely
Coffee and a warm appelbol. That's how they do it in Utrecht. Pure bliss.
Hi Ava, fun video! You should absolutely get the AH chocolate "Zaans Huisje puur" cookies, (in the longish red boxes,) they are delicious! and cheap to boot. Get the puur variant, even if you normally like milk chocolate better, the level of sweetness and balance with the cookie below is just 10x better with the puur version.
Born and raised in Den Bosch (officially named ‘s-Hertogenbosch), I’m proud of my city and of course the Bossche bol. The best are from Jan de Groot a backery nearby the main trainstation of Den Bosch. Many people use a knife and a fork to eat them. The local name of the Bossche bol is: “sjeklaje bol” what means: a choclate spere. 😁
A tip: when you come to Den Bosch visit the Sint Jan, a beautiful cathedral and also make a boattrip on the Binnendieze a waterway thru the canals in the center of the city. its magical. You can tel I’m very proud of my city! Which is also the capital of the provence Noord-Brabant and at carnavaltime its called Oeteldonk 🐸.
Fun thing about Tom Pouce is, that it was considered to be a test of mothers in law for their new daughters in law. They presented a new daughter in law a Tom pouce and watched how they battled these pastries, that are impossible to eat without messing things up :-)
Which makes things all the way more interesting with regards to she-who-can't-be-mentioned
LOL, great video! "My cat has pootjes" was so absolutely perfect! Poor krentenbol to end last though. They're my default lunch. I'd suggest slicing them open and get some butter and a slice of cheese in there, but you don't like raisins, so alas! My 5-year-old niece is a picky eater and mostly lives on krentenbol with cheese. I always joke that it's a good thing she was born in the Netherlands because I wouldn't know what she'd be eating otherwise!
Tom Poes van Marten Toonder is genoemd naar de tompouce. Er was voor het stripfiguurtje nog geen naam en in de koffiepauze van de redactievergadering waren er tompoucen bij de koffie. Vanaf dat moment had de poes een naam (Ollie B. Bommel kwam iets later)
Your pronunciation of Dutch words has become so much better! A couple of months ago you still had an American accent when pronouncing Dutch words and now its almost gone!
Go to Zuid Limburg and try “Limburgse Vlaai” from a local baker. Linzen, Kruisbessen, Rijsten, Kersen
Abrikozen and pudding-kruimel are better than the linzen en kruisbessen in my opinion.
@@PrincesSnape rijst is a modern day must though and kruisbes is the ultimate classic, though it can be hard to come by nowadays.
Rijstevlaaii!
@@helgakluiter With some cinnamon (kaneel) on it. Oh its great for breakfast as well 👍
The best tompoes eating method I know is picking it up with your fingers (holding the bottom), and alternating bites between filling + bottom and filling + top. It gets a bit messy with moustaches, but otherwise it keeps your face clean, your fingertips slightly sugary, and the tompoes in shape during the whole process.
The raisen balls... this what my mom gave me every day for school... Raisen bballs with a lot of butter and slices of Dutch cheese, delicious
yes, they are a lot better with butter and cheese
Every day? You lucky one 😉
buns, round breads are called buns in english, not balls.
@@veer49 noone cares
In Noord-Holland they have the krentenmik. It is a cake with currants in it. Basically it is a whole lot of currants with a bit of dough to keep the currants together. Very tasty.
When you are fed your first krentenbol at 2 years old, you'll probably like them for the rest of your life ;)
I didn't. Spit it out and refused to eat them ever after. Dutch can be quite stubborn.
People are always confused when I say I don't like them xD
Holland really wants you to see eating a hand full of dubbelzoute drop. It's so good!
The Tompouce, there is not a best way. I know some just take bites from the whole thing, others just turn it to a massacre with a fork, and some (like me) take off the icing layer, and leave that for last, then just eat the cream and cookie with a fork. And then just bite off from the icing layer as "desert".
Of de omgekeerde dakdekker
You have to eat the tompouce with your hands always. Lift off the top layer with one hand and eat it while you hold the rest with the other hand. Then eat the other creamy piece in bites while holding it.
@@mvogel66 yes, that's it, isn't it? 8D
@H B Never thought of that idea! I definitely gonna try. I always eat the top layer first and then eat the rest
A tompouce.. grab a fork 'slice' of the top with a third of the filling (banketbakkersroom). Lift it with the fingers and eat. And then use the form to eat the bottem part. Put down the plate and wash hands.
Bossche bol, eatvthe cream with a fork, crack the chocolat, turn upside down and dig in with the fork.
The trick to eating a Bossche bol is eating it with the underside facing up, since the opening through which the bol is filled with cream is typically in the middle of the underside
How I eat a tompouce: remove the top layer by hand and eat that. Afterwards grab the rest of the tompouce and eat that.
For the life of me, I don't know how a tompouce is supposed to be eaten.
If you order a Bossche bol in a cafe in Den Bosch (I recommend you go there someday, it's a beautiful old city) they serve it with knife and fork. I believe that is the best way of eating them.
Will you also try/show things the Dutch call snacks? The deep-fried stuff like kaassoufles, frikandellen and bitterballen?
Bokkepootjes, (goat-feet).
A bok in dutch is a male goat.
Krentenbol with only a few raisins, and Dutch be like: "you need a bike, to go from one raisin to the next".
Roze koeken do bring back memories every time. We had a contest in highschool. Whoever could stack the most of these babies and fit them in their mouth, won eternal glory. Goodtimes!
The Tompoes you can eat easily by splitting the pudding with your fork and eat both half’s separately. The Bosche Bollen you eat them the best upside down, no problems with the chocolate because it’s not on the bottom.
Contrary to popular belief the tompoes is not Dutch but French. There they call it millefeuille (1000 leaves or 1000 layers). You can eat them anywhere in the world where there is a Carrefour or a similar French store with a bakery. Even as far as in Asia.
My favorite Dutch sweets are gevulde koeken (fresh baked ones from a bakery or Albert Heijn because their outer rim tends to be a bit crunchy) and gevulde speculaas. You definitely gotta try those.
So originated from the French pastry millefeuille. The pastry tompouce is Dutch because the specific combination of this type of icing combined with just a top and bottom "feuille".
If you go for gevulde koeken and/or gevuld speculaas and you're not going to bake them yourself (I always bake a speculaastaart just before St Nicolas day/evening), at least buy ones made with real butter and 'amandelspijs' almond paste. Under no circumstance allow yourself fillings of cheap 'banketspijs' bean paste! Read the ingredients lists on supermarket purchases very carefully or just ask your baker the type of filling he uses and bluntly refuse to buy the cheap version.
The pink ones 'roze koeken' are a typical snack for hungry teenagers in a lunch break going off campus to walk to the supermarket. So they remind me of that period. Also the is a variant on this cookie with chocolat instead of pink: 'gangmakers'.
Also I think 'ontbijtkoek' with all its variaties is typical Dutch, many cities have their own take on it. My favorite is the 'gemberkoek' =ginger cookie, but it is very different from the English/American ones!!!
Fun fact, the pink from the "Roze Koeken" is made from "schildluis" (scale insects). :)
Ja E120 zit in bijna alle producten die rood zijn, zoals tomatensoep, fristy, lippenstift, olieverf, en alle rode snoepjes. Is verder niks mis mee, kun je gewoon zo veel eten als je wilt.
It's used everywhere for red food coloring. At least it's not artificial flavor
I am quite convinced that by now it is replaced by more general foodcoloring.
They're delicious but every since discovering that I haven't been able to convince myself to eat them again. Same thing with the 'Mokkaboontjes'. Completely delicious but unfortunately now ruined for me :(
@@ARMYsince2015 Then you have to pay attention to almost every suspiciously red food. If you are in Europe it's listed as coloring E120
Tompouce: rotate 90 degrees so the pink top, and bottom are now the sides, then from the long end, bite down (while holding between index and thumb on one hand for bonus points in confectionery gymnastics). This prevents the filling from falling out, and prevents the dreaded 'top too sweet on its own, filling to bland on its own' problem from eating it in layers.
Het ontstaan van de naam: tompouce
De eerste tompouce, met ook de naam tompouce, werd gemaakt door een banketbakker uit Amsterdam. Hij raakte in 1858 geïnspireerd door een optreden van een dwerg genaamd Charles Sherwood Stratton. Deze leefde van 1838 tot 1883 en was slechts 63,5 cm lang. Hij trad op in het circus onder de naam General Tom Thumb (generaal kleinduimpje). Dit circus tourde van 1844 tot 1845 door Europa en kwam ook in Nederland. Enkele jaren na dit optreden was er een dwerg uit Friesland die ook ging optreden. Waarschijnlijk geïnspireerd door Stratton, noemde hij zichzelf Admiraal Tom Pouce. Pouce is het Franse woord voor duim.
And about the krentebol, it should be made with currants but these are more expensive and therefore most bread-products are therefore made with raisins.
At the quality bakery you can find currantbread (but might have to ask for it).
"Anyway, she exists" cracked me up lmao
There are plenty of strategies people have for eating a tompoes/tompouce,
like eating the top layer with pink layer separately from the bottom layer with the pudding,
or cutting the pudding in half and having two halves with some pudding (one which was the pink layer and one which doesn't),
some people just bite into it or use a fork and embrace the pudding spilling out,
but my personal choice is to take off the top layer (with the pink on it) and put it at the bottom,
and then I can eat it as a whole where every bite has all the layers in the right proportions without the pudding spilling out;
this technique works for eating it whilst holding it and biting into it, or having it on a plate and cutting it by fork, whatever you prefer.
Rule number 1: Never buy tompoes at a supermarket
Rule number 2: Never buy Bossche bol at a supermarket
Rule number 3: Never ever buy any pastries at the supermartket!
would be so nice to have a bakery in town... Sadly all I have here is "Bakker Bart".
Unless you know your local Bakery actually supplies those pastries to the supermarket 😅
Yes we had that setup in our teeny tiny village. They also supplied the bread.
Luckily in my street is the best place to get the Bossche bol @ Boheemen in The Hague.
Rule numer 1: never do what a Dutchman tells you to do. Go your own way!
I love the way you say ‘pootjes’ it sounds so cute! 🙂
And your Dutch pronounciation is so good already. 👍🏻
the process of eating a tompouche without getting messy is one of the questions scientist still don't know the answer to.
Really loved this video, haha! I always eat a bossche bol by cutting it open and eating it in slices, like some sort of apple, if that makes sense.
I think roze koeken are a guilty pleasure of Dutch people, because it's great but before the coloring came from a specific insect (i don't think that's true anymore, though) and the top is like, full sugar.
Have you tried the dutch appeltaart? not the american version, but how it's done here? would like to know what you think about it, although, warning, there is a good chance there are raisins in it.
There is a secret for eating an Tompoes without making a mess.
First of all, get the Hema formfactor, not the squares.
Turn it 90 degrees, so the biscuits are vertical and you have one left and right (and looking at the small side, not the long side). Now every bite needs to be the full height.
Now you will see you don't need cutlery anymore (it will only hold you back) and the biscuits will not squish everything to a mess.
The success may depend on the size of the mouth, and you may need to revert back to the children size tompoes it that is the case.
@@LvGnt i turn it 90 degrees and then slice of parts with the fork
The tompoes eating is simple if you know the trick. If you put it on it's Side and make sure the biscuits are vertical than you can easily cut it in to little parts like a piece of pie.
The 'roze koeken' are not artificially flavored, although the natural pigment might sound even more disgusting. They use dried scale insects (schildluizen) to color those.
The pink top layer of the tompouce also uses schildluis for the color. We usually separate the top layer from the bottom layer with the pudding. Then we eat the top layer last.
As an English person also living in the Netherlands for 5 years, one of the biggest food-related things for me is how omnipresent vlaai is. In the UK, cake is the thing. Birthday cake, cake for dessert, cake with a cup of tea or coffee. Vlaai has completely cornered that market here, and it gives me quite a bit of cultural dissonance that it's not easy to get hold of. Even the pastry for the vlaai is different - so much pastry here is made with yeast and even after 5 years I can't wrap my head around it - shortcrust and flaky just tick the right boxes in my head in a way yeast pastry can't. Culture shock!
Vlaai is originally from Limburg. But we like it all over the country. It comes in many different forms, fillings and crust.
@@roden70 yes! My inlaws are Limburgs. To explain Limburg to the rest of the world would require a whole series of videos, I fear :)
@@CorinnePritchard I like Limburg, especially the south! Lots of neat hiking paths. And there is nothing better than having a coffee with pudding kruimel vlaai on the terrace of kasteel Oost in Valkenburg after a hike.
The pink color of the 'Roze koeken' may come from carminic acid, which is produced by some beetle like insects. The ingredient has E number 120 and it should be on the packaging. So that's not exactly vegetarian. en.wikipedia.org/wiki/Carminic_acid
Not any more! The original Roze Koeken were made with carminic acid. Nowadays they use red beet juice to get the pink color.
As a kid, there was this 'show' (or I guess it was more sort of the overarching presentation and within it they showed other kids shows; it's complicated) called Villa Achterwerk (the version with "Roos en haar Mannen"/"Rose and her Men", which ran from 1996 for ~10 years with some gaps) where one of the characters/presenters (Roos) was obsessed with Roze Koeken
Most Dutch order Appeltaart with their coffee in a café as a special treat... Real Dutch appeltaart :)
I'm off to the kitchen to get a snack, you killing me ;)
My tactic for eating a tompoes is you take the top layer off and put it on the bottom. That way you can bite through the pudding layer and the cookie layer more easily.
I don’t know about Holland, but here in Belgium a “kletskop” is a “bald head”.
by origin, they are belgian cookies. (uit west vlaanderen)
Well a kletskop in Dutch is someone who Just does not stop talking. And often IT also means someone that tells everything about anyone to whoever listens.
It is so awesome to see an American talk about Dutch food!
The correct way to eat a tompoes is the biggest mistery in the human story.
Take of the top, put it under the bottom (collored side up), take it in your hand (at the bottom) and bite in it.
@@limbabwaan2011 Why have I never thought of this? Amazing idea!
I love it, you are not afraid of calories, just enjoy good food and snacks.
the stroopwafels were missing, but you might already have covered that earlier.
I enjoyed it and am looking forward to see what’s next.
Try the "gevulde koek" not from the supermarket but from the "warme bakker" or the market. Same goes for all the cookies and pastries, fresh is better.
als voormalig medewerker van de grootste gevulde koeken producent van Nederland kan ik je vertellen dat bijna geen een bakker nog zelf gevulde koeken maakt en dat zij vaak de zelfde afbak koeken verkopen als je in de super kan vinden
If you're going to Brabant the next time, you MUST try out the "Worstenbroodje".
And now where going local, the Vlaai is off course another thing to taste.
Just as like the Gouda cheese and/or Sirup waffle. Almost essential then.
Can't think of any other local snacks at the moment. But they are worth your tast (video).
Suggestion: try 'gangmakers' if you haven't yet. From your description I think that you'll like them a lot.
Great Dutch pronunciation!
also, I'm not sure "last but not least" is how rankings work, haha
😄 Sweet...
For the tompouce i recommend tge following strategy.
1. Lift up the roof from the tompouce
2. Place it on the plate
3. Put the rest of the tompouce on the the roof
4. Eat with a fork. Make sure to get bites with bits from every layer!
The pink glaze on the Roze Koeken is made with a natural coloring agent: it is made from a secretion from lice 😄
Cochenille is also used for red lipsticks.
A lot of people foreign to the Netherlands seem to like stroopwafels. Two very thin waffels glued together with molten caramel. You can buy middle sized or mini sized ones in the supermarked and big warm freshly baked ones at stalls on markets or festivals.
'Krentenbol' with 'jong belegen' gouda cheese is the best combination. Even if raisins are not your thing. Love your videos.
Yes, trt it with butter and cheese. That makes them edible
Hee, die ken ik niet eens... Ga ik toch eens proberen na 58 jaar. Wellicht ben ik slecht ingeburgerd?
Een goeie krentenbol heeft geen beleg nodig, maar als het dan toch moet, liefst boter en beetje suiker.
@@ducomaritiem7160 Doen, maar dan zou ik er oude kaas op doen en echte roomboter.
Have you tried 'speculaas' already? There are several kinds of speculaas, cookies in smaller or larger shapes, most of the time in the shape of a windmill or a pair of children. My favorites are 'brokken' which usually are thicker than the smaller cookie versions.
Exposure therapy 🤣 We will get you to like those raisins like a true Dutch person!
lol, I so remember those little boxes half as big as a sigarette pack in my youth filled with raisins as a candy....
Tompouche (tompoes) is normally with some whipped cream on top, and you eat it per layer. you lift off the roof with the cream on top, and eat that, then you eat the middle with the bottom. and NO, NO fork!....
I like how you didn't know you had two tompouces in your hand.
Great video!
Make that four
@@Terrorrai1 Yeah, very strange. A square cut into four. Took me a while to see that.
I think the bravest part here was getting some of those cookies at a supermarket, especially Bokkepoten, Boterkoek and Roze Koek are waaaaay better from the bakery/pastry store than from a supermarket.. Looked like the Tompouce and Bossche Bol were from the bakery, so that is better already.
As for eating a tompouce, I usually take of the top part and eat that seperately from the bottom part with the bakerscream.
Also I think rozijnenbollen are waay better when eaten with a thick layer of butter and cheese between two halves...
Try Friesch Suikerbrood next!!
Don't show boterkoek late in the evening..., I just gained 2 kilo... lol
There's not only the supermarket. At the cafetaria you can get "kaassoufflé" and.. best of all... the Groningen thing: the "eierbal". Try it, you'll love it.
Leuk dat je weer een video upload! Je hebt een leuke en losse stijl van praten en ik kijk graag naar je video's
Haha, inderdaad! Kijk altijd uit naar haar video's.
I often eat 'krentebollen' with 'roomboter' (real butter) and sugar. When I was younger I also used 'hagelslag', because of course.
Some dutch. Put butter and a slice of young / belegen gouda cheese on a krentenbol. Kids put butter and sugar on it
Peanut butter & chocolate sprinkles!
Hi Eva, when you're eating a tompouce, it's best to remove the upper part first.
Eat it, and then attack the lower part with a fork and maybe a knife.
No way, eat as is. Bite and then coping with the mess by far tastes the best. 😎
“Dutch put raisins in everything” 🤔
apple pie comes to mind, many puddings, Ice cream.
@@jwenting You are right. Also Oliebollen!
@@jwenting Also that mix of chocolate covered peanuts and raisins.
En rozijnenbrood, rozijnenkoek (van Peijnenburg), rozijnenvla... :)
Ik dacht dat ook, maar als ik de reactie hieronder lees, ja inderdaad wel op veel plekken. Zeker als je ze niet lekker vindt. Ik kan mij niet voorstellen dat je rozijnen niet lekker vindt. Krenten snap ik, kleine harde soms zure dingen. Misschien komt het omdat we hier al rozijnen als kind krijgen?
My favourites are Peperkoek and Eierkoek. It used to be possible to get Peperkoek here in UK, but I haven't been able to get it for years. But we can now get stroopwafeltje.
I still have my Tom Poes spoon, fork and food pusher from the '50s. The pusher is a strange contraption consisting of a handle and perpendicular rail for pushing food onto the spoon or fork.
So your girlfriend doesn't like you mentioning her name on UA-cam although you do mention her by name on your blog?
Shall we say that her name has four letters ?
Shall we just respect her boundaries?
@ 3:50 ---> most people eat their krentenbol sliced through the middle, with butter and cheese ( or sugar.)
Stop, don't. Don't buy supermarket stuff. That's mass production and I've seen how they make it.
You want real? Go to markets (those on the streets weekly). There's always a bakery there. So so so much better.
(I worked at a cookie factory)
Great vid though 👍
This. Mass produced tompoezen are sh*t compared to a proper baker, that made the vanilla pudding that day.
How I eat a tompouce (or tompoes because why not): cut it in half to create an upper half and a bottom half, right in the middle of the yellow cream (banketbakkersroom). Then first eat the bottom part because (of course) you save the best part, with the icing, for last.
I saw about the last 20 or 25 of the responses below, and there is one thing I really miss there. Stroopwafels (best eaten if still warm). But the stroopwafels you buy at the supermarket are cold, but still very loved anyway by tourists. I've worked for almost 10 years at a pop-podium. One of my tasks was buying things on the 'reader.' That is what bands ask on drinks and food/ snacks. And the international acts, who had been here before, almost everytime ask for stroopwafels. So I would like to add that on your list. :-)
11:17 - Is that mistake because in the US, the orange traffic light is also called yellow?
Fun face about the "roze koek": the color comes from lice shells! (When you buy it in the supermarket) Bon appétit!
About the tompoes! Cut the pudding (custard) in half (horizontally) and bite off a piece.
You slice the pink part of the pastry with you fork. Eat the part with the filling first and the pink part second.
Turn the Bossche bol upside down and dig in from the bottom, eating the cream first and the chocolate shell last :-)
Fun sweet treat reviews, thanks for taking us there!
Must-try Dutch sweet item: Stroopwafels. If at all possible, bought fresh from the market at the stroopwafel kraam. Store bought are okay, but they tend to taste a little dry.
I’m from a family of bakers: in the olden days ‘Kletskoppen’ were rolled (while still piping hot) into a horn shape to be filled with whipped cream or custard. My father once said that he had a weird kind of admiration for the inventor of the tompouce: “how can such a thing become a bestseller, when it’s almost impossible to eat it in a civilized way?”
If you’ve only had a Bossche bol/chocoladebol covered with pure chocolate, you really should go to Brabant. There they cover it in a mix of chocolate and fondant, which is so nice and gooey. :-)
Krentenbol with butter and old gouda cheese...the combination is one of my favourites. Tom Pouce can be eaten properly by removing the top, set it aside, put the rest of the Tom Pouce on top of the top, and then you can eat it with a fork without messing up too much. And Bossche bol: with fork and knive....
If you are in Nijkerk (next to Amersfoort) don't forget to walk by bakery "Ten Have van Dijk", they have the best "Mergpijpjes" of the Netherlands in my opinion and if you can also try the "Torenaartjes", which is a typical local snack there.
You can translate "Bokkenpootjes" as "(male) goat's feet"
The best way to eat a Tompouce is by first taking the top buiscuit off and eat that first. Then eat the filling with a small fork or spoon and then eat the bottom buiscuit last.
The pink cakes contain no artificial dyes. the color comes from a louse on a cactus (Cochineal) or Beetroot jus.
Boterkoek can go with coffee or thee, but you know what, it doesn't need to go with anything, eating half a pack of boterkoek and feeling sick afterwards is the best thing in life.