Recipe: Parisian-style flan pâtissier from scratch
Flan pâtissier or Parisian flan is a custard baked in a flaky pastry shell popular in Paris.
They are usually served in a big thick slice, wrapped up in a piece of paper to go. The burnt top makes it look unassuming, but it’s where much of the flavor is.
This is an advanced recipe where you will be preparing a pastry and a custard. The perfect flan pâtissier will be a test of making a flaky pastry and cooking a creamy custard, while baking it just the right amount of time. The result is well worth the time.
Here to show you how is Betty Hung, co-owner of Beaucoup Bakery.
- 3 cups (720 g) whole milk
- 1 cup (250 g) whipping cream
- 1 vanilla bean, split and seeds scraped
- 4 large eggs, plus 1 yolk
- 3/4 cup (150 g) granulated sugar
- 8 tbsp (70 g) cornstarch
- 1/2 tsp salt
- 3 tbsp (45 g) apricot jelly or strained apricot jam, optional
- 1 cup (245 g) all-purpose flour
- 1 tbsp (15 g) granulated sugar
- 1 tsp salt
- 1 large egg, cold
- 3 tbsp (45 g) whole milk, cold
- 1 cup (227 g) cold unsalted butter, cut into small cubes
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