Flan
Corporate chef
Cover with paper and peas and bake à blanc for 25 minutes at 160°C.
Once the base has cooled, bake the flan mixture, then weigh and smooth out 1000 g.
Leave to cool, then bake for 35 minutes at 170°C.
Leave to cool for several hours before serving.
Step 1 Shortbread dough
| 115g | (23%) | Butter |
| 82,5g | (16,5%) | Powdered sugar |
| 222,5g | (44,5%) | T55 flour |
| 30g | (6%) | Almond powder |
| 50g | (10%) | Whole eggs |
| 500g | (100%) | TOTAL |
Place the butter, powdered sugar, flour and almond powder in the bowl of a mixer fitted with the paddle attachment.
Sand at low speed.
Add the eggs and continue mixing at low speed to obtain a homogeneous dough.
Keep refrigerated.
Step 2 Flan maker
| 42g | (3,5%) | CremePat Chaud ( |
| 588g | (49%) | Whole milk |
| 312g | (26%) | 35% liquid cream |
| 6g | (0,5%) | Vanilla bean |
| 96g | (8%) | Whole eggs |
| 48g | (4%) | Egg yolk |
| 108g | (9%) | Sugar |
| 1200g | (100%) | TOTAL |
Bring the milk, cream and split vanilla pods to the boil and leave to infuse for 30 minutes, covered.
Chest and bring back to the boil.
Pour a small amount of this infusion over the previously whitened eggs, yolks, sugar and CremePat Chaud, then transfer to the saucepan. Bring the mixture to the boil, whisking briskly with a whisk.
Use immediately.
Assembly
Roll out the pastry to a thickness of 3 mm and shape into a 20 x 4 cm circle. Freeze.
Cover with paper and peas and bake for 25 minutes at 160°C.
Once the base has cooled, bake the flan mixture, then weigh and smooth out 1000 g.
Leave to cool, then bake for 35 minutes at 170°C.
Leave to cool for several hours before serving.
Board
To avoid lumps, egg yolk can be added at the end if pasteurized.
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