Mini flan parisien

by | Sep 14, 2017 | Cakes & Cookies, Pastry | 0 comments

Mini flan parisien

Mini flan parisien

Yield: 16 pezzi

Ingredients

For the short crust pastry by C. Felder

  • ½ cup + 1 tbsp (125 g) soft unsalted butter
  • 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)

Extra

  • Demerara sugar

Instructions

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.

To bake

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.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Cocoa Bundt cake

Cocoa Bundt cake

A very fast and easy cocoa cake to prepare…really very moist and soft. I guarantee you it won't last long. To prepare this wonderful cake, you only need a few ingredients that we all always keep at home. Furthermore, no special equipment is required: if you do not...

Vanilla and raspberries entremet

Vanilla and raspberries entremet

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days. Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert. Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight...

Rhubarb tart

Rhubarb tart

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity. Its flavor has always intrigued me and I must admit that I had never prepared it until today. It really amazed me. It tastes slightly sour and not sweet ... The...

Skip to Recipe

Pin It on Pinterest

Share This