Recette
introduction
For a flan 18cm in diameter by 6 cm in height
Preparation time: approximately 30 minutes 45 minutes rest 1 hour cooking
Ingredients :
Sweet dough :
- 90 gr sifted icing sugar
- 30 gr powdered almonds or hazelnuts, pistachios, etc.
- 250 gr sifted T55 flour
- 2 gr fine salt
- 120 gr cold unsalted butter
- 55 gr whole egg
Flan:
- 100 gr eggs
- 70 gr cornstarch
- 300 gr whole liquid cream
- 150 gr sugar
- 700 gr whole milk
- 1 vanilla pod (optional)
Recipe sequence :
The sweet dough :
• Sand the dough, that is to say, put the flour, salt, icing sugar and butter cut into small pieces together in the robot bowl with the sheet or otherwise by hand in a salad bowl and mix until to obtain a mixture which has a texture close to sand.
• Then add the egg and stop kneading the dough as soon as it forms a homogeneous ball.
• Spread your dough to a thickness of 4-5mm, refrigerate ideally overnight or at least for 3 hours.
• Put it in your previously buttered circle, for ease, cut a strip for the round and with the circle cut out the base and place it in the freezer. (For 1 hour minimum).
Flan maker :
• Heat the milk with the vanilla pod.
• At the same time, whisk the eggs with the sugar then once the mixture is homogeneous, add the cornstarch and whisk again.
• Add half of the hot milk to the first mixture (egg, cream, sugar and cornstarch) while whisking constantly, then return everything to the saucepan.
• Cook the cream over low heat until it thickens.
• Then add the liquid cream, mix or mix vigorously.
• Then pour the cream into the frozen raw tart shell.
• Cook for approximately 50 minutes at 180°C (the temperature and cooking time must be adjusted according to your oven).
• The flan should be golden brown on the surface and puffy when it comes out of the oven.
• Above all, do not unmold while hot, ideally wait overnight.
Receipe from Pastry Chef Stéphanie Bienvenu for the french national union of Egg Industrialists and Professionals.
Passionate about the world of pastry since a young age, Stéphanie Bienvenu joined the 8th season of Best Pastry Chef. She quickly stands out for her meticulous and creative side, reaching the final of the show.