Vanilla flan made of
– puff pastry,
– preparation for flan.
Material used
Ingredients
Puff pastry
✔250 g flour
✔125 g water
✔5 g fine salt
✔180 g butter
Baking
170°C
45 to 50 minutes
Preparation for flan
✔320g milk
✔100g single cream
✔3 yolks
✔3 eggs
✔100g sugar
35g cornflour
✔Vanilla powder or vanilla pod
The recipe
Puff pastry
✔250 g flour
✔125 g water
✔5 g fine salt
✔180 g butter
Make a homemade puff pastry. In the bowl of your food processor, pour the flour, salt, water at room temperature. Beat the dough for a few minutes. When everything is well incorporated, pour the dough onto the floured work surface and make a ball. Slash the dough in the shape of a cross on top, then wrap the dough in plastic wrap and chill for at least 30 minutes.
Work your butter into a sheet of greaseproof paper and fold it into a square of about 15X15cm.
Roll out the pastry with a rolling pin, respecting the cross shape and place your butter in the middle.
Fold the 4 corners over the butter to trap it. Once the butter is trapped, roll out the dough lengthwise. Rotate your dough a quarter turn.
Fold the dough in three. Fold the right flap first towards the middle and then the left.
Roll out the dough lengthwise again and fold the dough in thirds, right flap first, then left flap. Wrap the dough in plastic wrap and chill it for at least 30 minutes.
You have just made 2 rounds. Repeat this procedure twice to make a total of 6 rounds.
Finally, roll out the pastry into a square. Cut out a circle of about 24 to 25 cm in diameter. Adjust the diameter to the size of your flan tin. Fill your mould with your pastry.
Preparation for flan
✔320g milk
✔100g single cream
✔3 yolks
✔3 eggs
✔100g sugar
35g cornflour
✔Vanilla powder or vanilla pod
In a saucepan, pour the milk and cream. Add the vanilla pod or vanilla powder. Heat the mixture. In a bowl, add the eggs, yolks and powdered sugar. Mix well. Then add the cornflour and mix again. Gradually pour the hot milk over the mixture while stirring. Pour the mixture into the pan and heat again, stirring constantly, until the cream thickens. Allow the mixture to cool before pouring it into your mould.
Bake in a hot oven at 170°C for about 50 minutes. Leave to cool in the fridge for several hours before serving. Serve chilled.
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