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    This document provides a recipe for a Flan Parisien in 3 parts: 1) The shortcrust pastry ingredients and instructions for making the shell. 2) The flan mixture ingredients which include milk, cream, cornstarch, flour and sugar. 3) Instructions for making the flan mixture, pouring it into the baked shortcrust shell, and baking/cooling the finished flan.

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    This document provides a recipe for a Flan Parisien in 3 parts: 1) The shortcrust pastry ingredients and instructions for making the shell. 2) The flan mixture ingredients which include milk, cream, cornstarch, flour and sugar. 3) Instructions for making the flan mixture, pouring it into the baked shortcrust shell, and baking/cooling the finished flan.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    691 views4 pages

    Flan Parisienn

    Uploaded by

    Ma
    This document provides a recipe for a Flan Parisien in 3 parts: 1) The shortcrust pastry ingredients and instructions for making the shell. 2) The flan mixture ingredients which include milk, cream, cornstarch, flour and sugar. 3) Instructions for making the flan mixture, pouring it into the baked shortcrust shell, and baking/cooling the finished flan.

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    of 4

    FLAN PARISIEN

    for 1 cake d=18 cm


    Flan Parisien
    for 1 cake d=18 cm

    | SHORTCRUST PASTRY

    Ingredients Total weight: ~ 339 g 100%

    • Butter 84% 120 g 35%


    • Sea salt 2.5 g <1%
    • Sugar 3g <1%
    • Egg yolks 13 g 4%
    • Milk 3.2% 33 g 10%
    • All-purpose flour 167 g 49%

    1. Place the diced softened butter (16 °C / 61 °F) , salt and sugar in the
    bowl of a stand mixer, mix with a paddle attachment until the butter
    lightens.

    2. Gradually add the egg yolks and milk, mix until smooth.

    3. In two lots, add the sifted flour and mix until homogeneous.

    4. Wrap the dough with cling film and place it in the fridge for 3 hours
    to stabilize.

    5. Roll the dough between two guitar sheets to a thickness of 2 mm,


    cut out a circle of dough using a cake ring 24 cm in diameter.

    6. Prepare a baking tray lined with a perforated silicone mat and a


    lightly buttered cake ring d=18 cm.

    7. Place the dough circle into the ring and form a shortcrust shell, prick
    the bottom with a fork.

    8. Place the shell in the fridge until baking for at least 1 hour to stabilize.

    2
    Flan Parisien
    for 1 cake d=18 cm

    | FLAN MIXTURE

    Ingredients Total weight: ~ 1238 g 100%

    • Milk 3.2% 500 g 40%


    • Whipping cream 35% 500 g 40%
    • Cornstarch 55 g 4%
    • All-purpose flour 8g 1%
    • Sugar 175 g 14%
    • Vanilla 1 pod <1%
    • Stabilized shortcrust shell

    1. Add the milk, cream, vanilla seeds and the vanilla pod itself to a
    saucepan. Bring the mixture almost to a boil. Take the saucepan off
    the heat, cover with cling film and let it infuse for 1 hour.

    2. In a bowl, combine the cornstarch and flour (both sifted), mix with a
    whisk. Add the sugar and mix well.

    3. Pour 1/3 of the infused cream-milk mixture onto the dry ingredients
    and mix until combined with a whisk. Then pour this mixture into the
    saucepan with the rest of the milk and cream.

    4. Bring the flan mixture to a boil over medium heat, and cook it while
    constantly stirring for 2 minutes. It should be boiling well.

    5. Remove the mixture from the heat and strain it through a sieve into a
    clean bowl to remove any lumps.

    6. Pour the flan mixture into the shortcrust shell and place it in the
    fridge for 3 hours.

    7. Bake the flan in the oven, preheated to 170 °C / 325 °F, for
    60–70 minutes until a nice red brown crust has formed.

    8. Let the baked flan cool in the ring, then unmold it. For this, run a knife
    along the sides of the cake ring and slide the ring off.

    9. Store the baked flan in the fridge for up to 48 hours.

    3
    www.kica-academy.com +38 (096) 002 38 98 [email protected]

    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

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