2 Cut the slices of puff pastry in half. Place the 12 halved slices of puff pastry - you need 3 for each tompouce - at least 1 cm apart on a baking tray covered with baking paper. Brush the puff pastry with the beaten egg and bake in the oven for 15-20 minutes until golden brown.
3 Meanwhile, heat the butter in a saucepan over medium heat. As soon as the butter has melted, add the flour to the butter. Mix with a wooden spoon and fry for 2 minutes until the flour is 'cooked'. Little by little, stir in the milk and then add the stock.
4 Beat the egg yolk and cream with a whisk in a separate bowl. Add this to the sauce while beating quickly with a whisk. Make sure the mixture doesn't boil anymore. If the mixture is too thick - the good thickness is when there are thick drops on the whisk - add some more milk or broth. Add the parsley, Dutch shrimps - keep some for garnishing - and some cayenne pepper. Season to taste with salt.
5 For each tompouce, divide a spoonful of shrimp ragout over a slice of puff pastry. Top it up with a few shrimps that you have withheld. Then put the next slice of puff pastry on top of it and apply another layer of the mixture with some shrimp. Finish the dish with the third slice of puff pastry.