Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Finger Food, Uncategorized
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Mini flan parisien

Two great french pastry chefs Michalak and Felder, for a vanilla treat you can find in all french “boulangeries”: the flan parisien.
Here mini flan parisien, but you can use a 7 or 8 inches (20-22 cm) pastry ring, if you want to reply the original shape.
For the cake, you need to increase baking time….about 45-50 minutes.Mini Flan Parisien 1 web

Mini Flan Parisien 2 web

Mini flan parisien - makes 16
  1. - For the short crust pastry C. Felder -
  2. ½ cup + 1 tbsp (125 g) soft unsalted butter
  3. ½ cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
  4. 2 cups (250 g) all purpose flour
  5. 1 medium whole egg (50 g)
  6. 1 pinch of baking powder
  7. 1 pinch of salt
  8. - For the flan by C. Michalak -
  9. 2 cups + 2 tbsp (500 g) whole fat milk
  10. ½ cup + 2 tsp (125 g) heavy cream
  11. seeds from 1.5 vanilla pods
  12. 5 medium egg yolks (100 g)
  13. ½ cup + 1 tbsp + 1 tsp (120 g) superfine granulated sugar
  14. 1/3 cup + 1 tbsp (50 g) corn starch (Maizena)
  15. - Extra -
  16. Demerara sugar
  1. - For the short crust pastry C. Felder -
  2. In the bowl of a stand mixer, fitted with paddle attachment, mix the butter with sugar, flour, baking powder and salt.
  3. Add the whole egg and mix just to combine.
  4. Shape the dough into a ball, flatten in a disc and with a rolling pin, roll the pastry out, 3 mm thick, between 2 cling film sheets.
  5. Refrigerate for 4/5 hours.
  6. Grease muffin tins, with a cookie cutter, cut from the pastry discs about 3.5 inches (9 cm) and with a pastry tamper, fold the tins.
  7. Refrigerate for a few hours.
  8. - For the flan by C. Michalak -
  9. Heat the milk with heavy cream.
  10. In a separate bowl, mix egg yolks with sugar, corn starch and vanilla seeds and mix to combine.
  11. Pour the boiling milk/heavy cream over the eggs mixture and cook, stirring constantly until the cream tickens (do not overcook).
  12. Cover with cling film, quickly chill, the refrigerate for at least 6/8 hours.
  13. - To bake -
  14. Heat oven at 350F - 180°C (I used fan oven 340F - 170°C).
  15. Remove the vanilla pastry cream form the fridge, soften with a whisk and pour into the refrigerated muffin shells.
  16. Bake for about 25 minutes.
  17. Let completely cool before removing he shells from the tin (you can use a small spatula).
  18. Before serving, sprinkle the surface with demerara sugar, then use a blow torch to caramelise it.
  1. Flan: from Isa blogspot
Mini Flan Parisien 3 web


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  1. Ach your photos have such intimacy and vibrancy that it is as though I am in the room viewing your pastries in a dark mirror .

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