Heat the pan over medium heat, whisking constantly until the mixture is very thick and easily coats the back of a spoon and/or reaches a temperature of 180°F/80°C with an instant read thermometer, about 10 to 12 minutes total.
Remove from the heat, whisk in the vanilla until smooth, then use a rubber spatula to scrape the mixture into a medium mixing bowl. Cover with plastic wrap, pressing the plastic against the surface of the custard so it doesn’t form a skin. Let it cool completely in the refrigerator for about 2 hours.
Preheat the oven to 400°F/200°C. Place the puff pastry sheet on a parchment paper lined baking sheet (roll out to adjust dimensions if needed) and prick the top with the tines of a fork. Bake for about 20 to 24 minutes or until golden brown and crisp. If it puffs up too much at the start of baking, use a fork to deflate it, and lightly press it back down to flatten. Set aside to cool.
Cut the baked puff pastry sheet in half using a serrated knife. It should be roughly 9 by 6 inches after halving (the exact dimensions will vary by puff pastry brand!). One half will be the bottom and one will be the top.
Place one cooled puff pastry sheet half on a large cutting board. Invert the other baked puff pastry half (so the flatter side is facing up). Use a serrated knife to cut the inverted half into 8 rectangles, roughly 1 ½ by 4 ½ inches. Leave the cut rectangles in the same arrangement and set aside. Pre-cutting them now will make it easier to portion your tompouce later.
Vigorously whisk the cooled custard to loosen it up, then pipe or spread it over the intact baked puff pastry half and smooth out the top. Arrange the cut pieces of baked puff pastry over the top (the flat side should be facing up and the edges should be touching). Lightly press so they are all flat and even. If
any custard squeezes out of the sides, use an offset spatula to smooth it out.
Make the glaze by whisking together the confectioners’ sugar, water, and food coloring. Pour the glaze over the top of the assembled pastry and spread it
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