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Stéphane Glacier’s Parisian Flan Pie

2021-03-17

   La version Française se trouve ICI
The Parisian Flan (flan parisien) is a French classic made with a vanilla custard cooked like a pie you will find in all Pâtisseries 

Don't forget to share your photos once you tried this recipe! HERE 







About this recipe

During my Insta live on my Instagram Account, I showed you my dessert The Love Napoleon (Le Coeur Millefeuille)

I told you that with this recipe like others, you end up with parings and that they cannot be assembled and reused : The Puff Pastry Dough has a "layered" structure that prevents it from being put together and rolled down again
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

I also told you that some recipes can use those puff pastry paring

So here's one of those recipes : for a limited number of recipes like this one, you can use those parings, as we don't need the "puff effect" of the dough, it can be put together and not worry about its layers
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

The truth is, most blogs recommend other types of doughs for the Parisian Flan, but if you eat Flan Pies in France, one of the most popular desserts found in Pâtisseries, you will recognize a different taste and texture : This is what I show you with this recipe. The dough used here is a "deconstructed dough"

This is a recipe by MOF Stéphane Glacier, a top pastry master chef in France who has several pastries and a school, and I found his recipe just perfect, from the first bite I could recognize the Parisian Flan (the flan pie/tart) that I grew up with
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

Glacier said that despite its simplicity, a Parisian Tart can be complicated to perfect, but with this recipe, we got your back !

This pie is not complicated ! Just follow the step by step, just respect the cooking and cooling times, just get up of your sofa and start making it !
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

And although this is a classic of French Pâtisseries, most of my American and Australian friends don't know this pie, but when I serve it, they all love it ! This is an "instant addict pastry" !
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

Vanilla Flan Tart (custard pie)

Source of the recipe

A recipe by Glacier, a distinguished French Pastry Chef, found in his book "Petits gâteaux, tartes et entremets".

To purchase online, see HERE

 
Vanilla Flan Tart (custard pie)

The recipe is on page 204

 

Modifications to the original recipe

I modified only a few things...
  • I use more

    Vanilla Beans

    : 3 instead of 1
  • I use less

    Sugar

    : 1 Cup or 210 g instead of 250 g ( 9 oz )
  • I glaze with

    Neutral Glaze

    to make the tart shinny


 

Ingredients

Vanilla Flan Tart (custard pie)

For a 9.44" (or 9 29/64" or 24 cm) in diameter cake pan

 
1 lbs 15 oz Puff Pastry Dough (420 grams). For the recipe, see HERE

3 ⅓ Cups Whole Milk (750 grams)

1 Cup Whipping Cream (250 grams)

3 Vanilla Beans

4 Tablespoons Egg Yolks (60 grams)

⅓ Cup Eggs (150 grams)

1 Cup Sugar (210 grams)

⅔ Cup Corn Starch (80 grams)

some Neutral Glaze. For the recipe, see HERE

 

For a 8.66" (or 8 21/32" or 22 cm) in diameter cake pan

 
¾lbs Puff Pastry Dough (352.9 grams). For the recipe, see HERE

2 ¾ Cups Whole Milk (630.2 grams)

1 Cup Whipping Cream (210 grams)

2.5 Vanilla Beans

3 Tablespoons Egg Yolks (50.4 grams)

⅓ Cup Eggs (126 grams)

¾ Cup Sugar (176.4 grams)

½ Cup Corn Starch (67.2 grams)

some Neutral Glaze. For the recipe, see HERE

 

For a 7.87" (or 7 7/8" or 20 cm) in diameter cake pan

 
10 oz Puff Pastry Dough (291.6 grams). For the recipe, see HERE

2 ⅓ Cups Whole Milk (520.8 grams)

¾ Cup Whipping Cream (173.6 grams)

2 Vanilla Beans

3 Tablespoons Egg Yolks (41.6 grams)

¼ Cup Eggs (104.1 grams)

⅔ Cup Sugar (145.8 grams)

½ Cup Corn Starch (55.5 grams)

some Neutral Glaze. For the recipe, see HERE

 

For a 7.08" (or 7 3/32" or 18 cm) in diameter cake pan

 
½lbs Puff Pastry Dough (236.2 grams). For the recipe, see HERE

1 ¾ Cup Whole Milk (421.8 grams)

⅔ Cup Whipping Cream (140.6 grams)

1.6 Vanilla Beans

2 Tablespoons Egg Yolks (33.7 grams)

3 Tablespoons Eggs (84.3 grams)

½ Cup Sugar (118.1 grams)

⅓ Cup Corn Starch (45 grams)

some Neutral Glaze. For the recipe, see HERE

 

You will need...

Steps

The pie crust

Here's a photo of the parings of Puff pastry that were left after making the dessert "Love Napoleon"

Usually, I just put those away, but there were so many that I decided to recycle those parings

With this recipe, you can put those parings together and roll them down, as we don't need those "layers". We are deconstructing the puff dough

Note: if you don't have parings, you may use Puff pastry simply. If you live in the States, you know it's difficult to find a quality one. Over the years, I tested a lot, and my favorite is at "Smart and Final" chain store, in the frozen section, and the brand is "Jecky's Best"
Vanilla Flan Tart (custard pie)

1. For the baking pan, take a dish that is oven proof and that is at least 1.57" (or 1 37/64" or 4 cm) deep

2. Butter and flour the pan (to avoid sticking)
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

3. Roll down the

Puff Pastry Dough

(1 lbs 15 oz or 420 g) with a

4. Place the dough inside the pan

5.  Place the pan into the fridge
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

The batter

6. Use the point of the knife to slice and then scrape the seeds loose from the

Vanilla Beans

(3)

7.  Warm the

Whole Milk

(3 ⅓ Cups or 750 g) and the

Whipping Cream

(1 Cup or 250 g) in a saucepan, with the seeds of the

Vanilla Beans

(3)
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

8. In a mixing bowl, whisk together the

Egg Yolks

(4 Tablespoons or 60 g), the

Eggs

(⅓ Cup or 150 g) and the

Sugar

(1 Cup or 210 g)

9. Add in the

Corn Starch

(⅔ Cup or 80 g) and whisk
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

10. When the liquid starts boiling, pour onto the bowl while whisking

11. Transfer back to the saucepan

12.  Cook

on low heat

, while stirring until custard thickens
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

13.  Once the cream has thickened, remove from heat
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

14. Take the pie crust out of the fridge and trim

15. Pour the thickened cream

16. Spread with an offset Icing Spatula

17. Wrap airtight (avoids to crust)
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

18.  Refrigerate for at least

4 hours

: this is necessary to "stabilize" the cream
Vanilla Flan Tart (custard pie)

Baking

19. Remove from the fridge, and remove the plastic wrap

20.  Bake in preheated oven at 320 °F / 160 °C (for approx.

1 hour

)

21. Cool down at room temperature, then wrap airtight

22.  Cool down in the fridge for

a few hours

Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

23. I then use some glazing for the shine effect : spread some

Neutral Glaze

with a brush
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)

24. You may sift

icing sugar

on the edges
Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)Vanilla Flan Tart (custard pie)


Result

There you go!

Vanilla Flan Tart (custard pie)


 

A tasty and delicious flan pie !

Vanilla Flan Tart (custard pie)


 

Vanilla Flan Tart (custard pie)


 

The result and the pix






Readers' Photos

Leeann
“Thank you so much for this very tasty recipe. I can’t believe I was able to make the clear glaze from scratch!“


FX (François-xavier) answers :
“Good job !“
 

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Cooking with the same Chef ?

All recipes of Stéphane Glacier

Recipes from the same Book!

All recipes from the book "Petits gâteaux, tartes et entremets"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Neutral gel


What else to cook with Puff dough

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What to cook with...

Alcool de pomme

,

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 lbs 15 oz Puff Pastry Dough (420 g)

3 ⅓ Cups Whole Milk (750 g)

1 Cup Whipping Cream (250 g)

3 Vanilla Beans

4 Tablespoons Egg Yolks (60 g)

⅓ Cup Eggs (150 g)

1 Cup Sugar (210 g)

⅔ Cup Corn Starch (80 g)

some Neutral Glaze