Introduction
Creme Patissiere and Pastry Ingredients
For those who seek the perfect Flan Pâtissier, understanding the ingredients is crucial. The main components include a rich custard known as crème pâtissière and a flaky pastry shell made from butter puff pastry. Below is the detailed list of ingredients required for each component.
CREME PATISSIERE:
– 1 litre / 1 quart milk, full fat
– 2 vanilla beans, seeds scraped, beans reserved
– 1 cup caster sugar, separated
– 120g / 4.2 oz egg yolks (~6 to 7 large eggs, 100 ml)
– 1 large egg (55 – 60g / 2 oz)
– 7 tbsp (70g) cornflour/cornstarch (scoop and level)
– 50g (5 tbsp) unsalted butter, cut into 1cm cubes (cold)
PASTRY:
– 2 sheets butter puff pastry, FROZEN (25cm / 10″ squares, 185g/6oz each)
– 1 egg yolk, whisked
– Butter, for greasing
Prep Time
Preparation of the ingredients and initial steps may take approximately 30 minutes. This includes infusing the milk, preparing the egg mixture, and handling the puff pastry.
Cook Time, Total Time, Yield
The cooking process will take about 65 minutes for baking the flan. The total time, including cooling and refrigerating the custard, is approximately 14 hours (including a minimum of 12 hours in the fridge). The recipe yields one Flan Pâtissier, typically serving 8 slices. Enjoy this delightful French pastry as a beautifully soft and creamy dessert, best enjoyed fresh but can be stored for a few days!
Detailed Directions and Instructions
CREME PATISSIERE
Infuse milk: Place milk, vanilla seeds, used beans, and 50g (1/4 cup) sugar in a large saucepan over medium-high heat. Bring to just before boiling, stirring to dissolve the sugar. Remove from heat, cover with a lid, and leave to steep for 10 minutes.
Yolk mixture: In a large bowl, whisk together the egg yolks, egg, and remaining sugar until combined. Add cornflour and whisk until the mixture is smooth.
Temper eggs: While whisking, slowly pour in about half of the milk in a thin stream. Whisk until fully combined.
Thicken custard: Pour the egg-milk mixture back into the saucepan. Whisk to combine and place over medium-low heat. Stir constantly to prevent the base from catching, until the mixture starts to thicken, which should take 3 to 5 minutes. If lumps form, remove from heat and whisk vigorously until smooth.
Stir 20 seconds after bubbles appear: When the custard has thickened and you see lazy bubbles starting to appear, whisk constantly for another 20 seconds, then remove from heat.
Butter: Whisk in the butter until fully incorporated.
Strain & cool: Immediately strain the custard into a bowl through a fine mesh strainer, discarding the vanilla bean. Cover with cling wrap, ensuring it touches the surface, and cool on the counter for at least 3 hours. Then refrigerate for 12 to 24 hours.
CRUST
Work with pastry as frozen as possible for easier handling.
Cut base and sides: Use the inside of the pan as a guide to cut out the base from one sheet of puff pastry. From the other sheet, cut three strips measuring 25 x 5.5 cm (2.15 x 10″). Place the base and sides back in the freezer and reserve any offcuts for patching if necessary.
Line pan: Grease and line the sides of a 20cm/8″ springform pan with a 5.5cm / 2.2″ strip of baking paper, leaving out the base.
Line sides: Place the cake pan on a square sheet of baking paper on a plate. Remove the cut puff pastry from the freezer. Quickly, when the sides have just thawed enough to bend, line the sides of the cake pan with puff pastry, overlapping them by 1cm / 0.4″. Use a small amount of water to seal them together, pressing down gently.
Base: Brush the base of the sides with water and fit the base into the cake pan.
Seal pastry: Use the back of a teaspoon to press the base into the corners, thumping the now-thawing puff pastry to ensure a full seal.
Prick base: Prick the base 30 times with a fork.
Freeze: Cover with cling wrap and freeze for 4 to 24 hours.
BAKE
Preheat your oven to 220°C/430°F (200°C fan) for 30 minutes.
Line & fill with beads: Carefully lift the crust using the baking paper and place it on a tray. Crumple two long sheets of baking paper and fit them into the crust forming an ‘X’. Fill with baking beads, ensuring the level is about 1cm / 0.4″ below the rim.
Blind bake 25 min + 5 min: Bake for 25 minutes. If the sides appear to cave in, return to the oven with the beads for an additional 5 minutes. After that time, remove the beads using the overhanging paper. Bake for another 5 minutes, then cool for 10 minutes. Seal any visible cracks with puff pastry scraps if needed.
ASSEMBLE FLAN PÂTISSIER
Reduce oven temperature to 200°C/390°F (180°C fan).
Fill with custard: Take the refrigerated Creme Patissiere and whisk to loosen it. Scrape it into the crust, filling it to 1cm / 0.4″ below the rim. Smooth the surface and brush the custard with the whisked egg yolk.
Bake 65 minutes: Bake for 65 minutes, rotating the tray 180° at 45 minutes. The flan will puff up in the last 15 minutes. It will be wobbly when removing it from the oven but will set as it cools.
Golden surface: If the top is not fully golden, switch on the broiler to caramelize the surface, watching carefully as it takes only minutes.
Cool: Let cool on the counter for 4 hours in the pan. Then, transfer to a plate while still in the pan, cover loosely with cling wrap, and refrigerate for at least 12 hours.
Serve: Remove from the fridge 1 hour prior to serving to bring to room temperature. Cut into slices like you would a cake. The pastry should be crispy and flaky, while the custard will cut cleanly but be soft and creamy when bitten into.
Notes
Key Tips for Success
Be cautious when removing baking beads to ensure the pastry is set to prevent the sides from collapsing.
Ensure the cornflour is measured accurately; correct cooking time is crucial for setting the custard.
Seal any visible cracks to prevent custard leakage using puff pastry scraps.
For a crispy base, bake directly on a tray without using the springform pan base.
Don’t worry if your pastry isn’t perfect; the taste will remain delicious regardless of appearance.
Notes
1. To prepare vanilla beans, split them in half, then scrape out the seeds using a knife or teaspoon.
2. For egg yolks, 120g / 4.2 oz typically requires about 6 large eggs, but you can rely on the total volume rather than weight if you prefer.
3. Measure cornflour accurately for best results.
4. Handling puff pastry while it is still stiff makes for easier manipulation.
5. Cooling the custard overnight enhances its flavor but is not essential if time is limited.
6. The crust is baked directly on a tray to achieve a crisp shell without using a base.
7. Crumpling baking paper helps fit it into the crust more easily.
8. It’s essential to fill the baking beads deep enough for proper support without reaching the rim to allow for rise.
9. Any leftover custard can be enjoyed separately—simply store it in the fridge.
10. This recipe is a collaborative effort developed over time with guidance from experienced pastry chefs.
Cook techniques
Infusing Milk
Infuse the milk with vanilla by heating it gently with the seeds and the scraped beans, allowing the flavors to develop.
Yolk Mixture Preparation
Combine egg yolks, a whole egg, and sugar in a bowl, then mix in cornflour to ensure a smooth and homogeneous mixture.
Tempering Eggs
Add heated milk slowly to the egg mixture while whisking to prevent scrambling the eggs, ensuring a silky custard base.
Thickening Custard
Cook the egg-milk mixture over medium-low heat, constantly stirring until it thickens, creating a custard consistency.
Incorporating Butter
Once the custard thickens, whisk in cold butter until fully melted and blended for added richness.
Straining Custard
Strain the custard through a fine mesh to achieve a smooth texture, discarding any solids.
Handling Puff Pastry
Work with frozen puff pastry for easier handling, ensuring it remains structured while cutting and shaping.
Blind Baking
Use baking beads to prevent the pastry from puffing up while baking, ensuring even cooking and a stable crust.
Assembling Flan Pâtissier
Fill the blind-baked crust with chilled custard to the desired height, ensuring an even and smooth surface before baking.
Baking and Cooling
Carefully monitor the baking process, allowing it to puff and set, then cool it down gradually for the best texture.
FAQ
Can I use vanilla extract instead of vanilla beans?
Yes, but for the purest flavor, it’s best to use vanilla beans or vanilla bean paste.
What can I do with leftover egg whites?
There are numerous recipes for using egg whites, such as meringues or angel food cake.
What if my custard is lumpy?
If this happens, vigorously whisk the custard off the heat to smooth it out.
How do I know if the custard is set?
The custard should be slightly wobbly in the center but firm around the edges when it’s done baking.
How can I prevent my puff pastry from shrinking?
Make sure to keep the pastry cold and handle it minimally to maintain its structure.
What do I do if my pastry starts to cave in while baking?
If the sides appear to collapse, return it to the oven with the baking beads for an additional 5 minutes.
How should I store Flan Pâtissier after baking?
Store it in the refrigerator, covered loosely, and try to consume it within the first 24 hours for the best crust texture.
Can I freeze Flan Pâtissier?
While it’s best fresh, you can freeze it, but the texture of the puff pastry may be affected once thawed.
Conclusion
Flan Pâtissier is a delightful French pastry that beautifully balances the flaky, crisp texture of puff pastry with the rich, creamy custard filling. Ideal for special occasions or as a delectable treat, it showcases the magic of combining simple ingredients to create an extraordinary dessert. Enjoy it fresh for the best experience, and remember that practice makes perfect!
Vanilla Bean Panna Cotta
A creamy dessert made with similar ingredients like milk, sugar, and vanilla, set with gelatin for a smooth finish.
Chocolate Custard Tart
Replace the vanilla in the custard with melted chocolate for a rich and decadent twist on the classic Flan Pâtissier.
Fruit Custard Cups
Utilize leftover custard to create individual cups topped with fresh seasonal fruits for a refreshing dessert.
Custard Puff Pastry Cups
Use scrap pastry to create mini cups filled with custard and bake until golden for bite-sized treats.
Caramel Custard Slice
Drizzle caramel sauce over the cooled custard for an indulgent dessert with a beautiful contrast in flavors.
Almond Cream Tart
Substitute some of the butter in the custard with almond cream for a nutty flavor that complements the pastry beautifully.
Le Flan Parisien
A variation using a different type of custard that adds a distinct texture and flavor, making it a delightful alternative to the classic flan.
