Porzioni 16 pieces
Chef Aria


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)


  • Demerara sugar


For the short crust pastry by C. Felder

  1. 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

  1. 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

  1. 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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