Flan Pâtissier, also known as Parisian flan, is a classic French dessert that combines a silky, vanilla-infused custard with a buttery, flaky pastry crust. This elegant and timeless treat is a staple in French patisseries, beloved for its rich flavor and creamy texture. Perfect for any occasion, Flan Pâtissier showcases the simplicity and sophistication of French baking, making it a delightful addition to your dessert repertoire.
Dough has to rest for at least 2 hours.
Ingredients
Flan Pâtissier, or Parisian flan, dates back to medieval France, where early custard tarts were a favorite among royalty. Its roots can be traced even further to ancient Roman cuisine, which celebrated egg-based dishes. Over the centuries, this creamy, custard-filled pastry has evolved into a beloved staple of French patisseries, delighting dessert lovers around the world with its rich history and irresistible flavor.
Directions
- In the mixing bowl of a food processor combine all dough ingredient except water.
- Crumble the dough with pulse mode, process the dough for 8 seconds.
- At this point, pieces of butter should still be visible. French cooks call this a “sand”.
- Time to add the water, it must be very cold. Gradually add the water.
- The dough is done when it has begun to mass.
- Once dough is well mixed remove to working surface.
- Flatten and divide to four pieces.
- Roll them out flat to thick slab and wrap tightly in the plastic wrap.
- Rest in the fridge for at least 2 hours up to 24 hours.
- Roll out chilled dough to approximately half centimeter.
- Patch any cracks and dust with flour to prevent sticking.
- Fold sides of the dough and put bottom of the mold under.
- Transfer in the mold and unwrap edges and form sides.
- Trim the overlaps to get the even edges.
- Keep resting in the fridge until time to bake.
Rolled out dough needs to fit your mold with enough overlap to hold custard.
- Warm up the milk, rum and vanilla extract. Just before simmer.
- In separate whisk throughly, sugar, cornstarch and eggs.
- Pour 1/3rd of milk in to the egg mixture while whisking.
- Incorporate your egg mixture into the pan, on medium heat.
- While whisking constantly cook until starts to simmer.
- Take of the heat immediately and add cold butter, piece by piece.
- Strain the custard through sift, cover with plastic foil and refrigerate until cold.
- Preheat oven to conventional mode 365F or 185C. (original 350F was not hot enough)
- Whisk your chilled custard to get it smooth.
- Pour the custard in to the mold with dough placed on baking tray.
- Place in to the oven in the middle rack.
- Bake for 40-50 minutes until custard is deep brown.
Custard should not crack or bubble, and ideally not go over 180F.
- Cool on to the stove top for approximately hour.
- Un-mold and chill in fridge several hours until cold to touch.
This recipe is inspired by below video:
Ingredients
Directions
- In the mixing bowl of a food processor combine all dough ingredient except water.
- Crumble the dough with pulse mode, process the dough for 8 seconds.
- At this point, pieces of butter should still be visible. French cooks call this a “sand”.
- Time to add the water, it must be very cold. Gradually add the water.
- The dough is done when it has begun to mass.
- Once dough is well mixed remove to working surface.
- Flatten and divide to four pieces.
- Roll them out flat to thick slab and wrap tightly in the plastic wrap.
- Rest in the fridge for at least 2 hours up to 24 hours.
- Roll out chilled dough to approximately half centimeter.
- Patch any cracks and dust with flour to prevent sticking.
- Fold sides of the dough and put bottom of the mold under.
- Transfer in the mold and unwrap edges and form sides.
- Trim the overlaps to get the even edges.
- Keep resting in the fridge until time to bake.
Rolled out dough needs to fit your mold with enough overlap to hold custard.
- Warm up the milk, rum and vanilla extract. Just before simmer.
- In separate whisk throughly, sugar, cornstarch and eggs.
- Pour 1/3rd of milk in to the egg mixture while whisking.
- Incorporate your egg mixture into the pan, on medium heat.
- While whisking constantly cook until starts to simmer.
- Take of the heat immediately and add cold butter, piece by piece.
- Strain the custard through sift, cover with plastic foil and refrigerate until cold.
- Preheat oven to conventional mode 365F or 185C. (original 350F was not hot enough)
- Whisk your chilled custard to get it smooth.
- Pour the custard in to the mold with dough placed on baking tray.
- Place in to the oven in the middle rack.
- Bake for 40-50 minutes until custard is deep brown.
Custard should not crack or bubble, and ideally not go over 180F.
- Cool on to the stove top for approximately hour.
- Un-mold and chill in fridge several hours until cold to touch.