Baker Eric Kayser invited his friend and famous pastry chef, Christophe Michalak, to concoct a flan pâtissier together .
Today, the two partners reveal the secrets behind this childhood sweet and one of the greatest classics of French pastry-making.
And below, you'll even find a video to help you make the recipe, step by step!
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Flan recipe by Christophe Michalak and Eric Kayser
Ingredients:
The Basque shortbread dough:
30g semi-salted butter (a little more for greasing the mould)
30g brown sugar
50g T45 flour
5g baking powder
The cream:
350g semi-skimmed milk
100g crème fraîche
60g brown sugar
30g cornflour
10g orange blossom
60g egg yolks
1 vanilla pod
Preparation:
Leave the butter to soften out of the fridge. Place the softened butter in the mixing bowl. Add the brown sugar, baking powder and flour.
Knead your dough first to obtain a crumble texture, then a more compact texture.
Place a sheet of parchment paper in the bottom of your baking tin. Grease the sides of the tin with butter or oil. Using your fingers, place the dough in the bottom of the tin (without compacting it too much). Bake the pastry for 10 minutes at 160°C.
Pour the milk into the saucepan. Halve the vanilla and scrape out the seeds with a knife. Add the cream to the mixture. Bring to the boil.
Meanwhile, in your salad bowl, whisk together the brown sugar, cornflour and egg yolks for two or three minutes, until the mixture turns pale. Don't whisk for too long. Once the milk has boiled, remove the pod from the pan (feel free to blend it to make vanilla sugar).
Pour half the liquid mixture into the bowl and whisk to combine. Pour this mixture into the remaining mixture in the saucepan. Bring to the boil, stirring constantly. After boiling, continue stirring for a minute, with the pan still on the induction hob.
Remove from the heat and add the orange blossom. Pour the cream over the pre-cooked pastry, two-thirds of the way up the tin. Leave to cool for 30 minutes.
Bake for 30 minutes at 160°C. Leave to cool before serving.
And now discover the recipe on video:
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