Flan Patissier Recipe

To make this recipe you will need an 18 to 22 cm tart tin pie dish or cake mold and 200 grams of short crust or puff pastry.

Flan patissier recipe. Mix the egg yolks sugar and starch together. Bake the flan at 170 to 180 degrees celsius 338 356 fahrenheit for 35 minutes or until a golden crust has formed on top once cooked make sure you let it cool down completely before serving. For the base 200 grams short crust or puff pastry.

Before starting this flan pâtissier recipe make sure you have organised all the necessary ingredients. Remove from heat cover and let it infuse for 10 minutes. In a stand mixer bowl and using the paddle attachment add the flour butter sugar and salt.

In the meanwhile whisk together the eggs and corn flour. Once the milk is hot pour the equivalent of a laddle in the egg mi and mix well add the rest. Process on low for 1 minute or until the mixture resembles a thin crumb.

Tip it into the pastry tin and flatten the top with a spatula to make sure the surface is even. Add egg yolks and whole egg combine. Add the water and yolk until the dough comes together.

Roll out the sweet shortcrust pastry which has been stored in the fridge for 30 minutes beforehand. In a large bowl whisk the eggs and sugar together until the mix become whitish it should become of cream like color. We asked blogger abi at the little french cottage to share her favourite flan pâtissier recipe with us how to make flan pâtissier.

The flan filling is based on mori yoshida s recipe found in the french fou de pâtisserie magazine issue 5 may june 2014. Your classic french flan is now ready. When done add the starch corn flour and incorporate in the mix of eggs and sugar.