½ cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
2 cups (250 g) all purpose flour
1 medium whole egg (50 g)
1 pinch baking powder
1 pinch salt
For the flan by C. Michalak
2 cups + 2 tbsp (500 g) whole fat milk
½ cup + 2 tsp (125 g) heavy cream
1.5 seeds from vanilla pods
5 medium egg yolks (100 g)
½ cup + 1 tbsp + 1 tsp (120 g) superfine granulated sugar
1/3 cup + 1 tbsp ( (50 g) corn starch (Maizena)
For the short crust pastry by C. Felder
In the bowl of a stand mixer, fitted with paddle attachment, mix the butter with sugar, flour, baking powder and salt.
Add the whole egg and mix just to combine.
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.
Refrigerate for 4/5 hours.
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.
Refrigerate for a few hours.
For the flan by C. Michalak
Heat the milk with heavy cream.
In a separate bowl, mix egg yolks with sugar, corn starch and vanilla seeds and mix to combine.
Pour the boiling milk/heavy cream over the eggs mixture and cook, stirring constantly until the cream tickens (do not overcook).
Cover with cling film, quickly chill, the refrigerate for at least 6/8 hours.
Heat oven at 350F - 180°C (I used fan oven 340F - 170°C).Remove the vanilla pastry cream form the fridge, soften with a whisk and pour into the refrigerated muffin shells.Bake for about 25 minutes.Let completely cool before removing he shells from the tin (you can use a small spatula).Before serving, sprinkle the surface with demerara sugar, then use a blow torch to caramelise it.
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.
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