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Cuisine d'Aubéry
The food blog of FX
Dessert Tart

https://www.cuisinedaubery.com/recipe/parisian-flan/

Parisian Flan Pie

Wednesday March 17, 2021
1 comment Share:
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 4.9
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The Parisian Flan (flan parisien) is a French classic made with a vanilla custard cooked like a pie you will find in all Pâtisseries

FX (François-xavier)

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

Parisian Flan PieParisian Flan 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

Parisian Flan PieParisian Flan PieParisian Flan 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"

Parisian Flan PieParisian Flan Pie

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 !

Parisian Flan PieParisian Flan 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" !

Parisian Flan PieParisian Flan PieParisian Flan PieParisian Flan Pie

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

Parisian Flan Pie

Print Recipe, with photos Print Recipe, no photos
Servings: 10 Preparation Time: 30 Minutes Cooking Time: 1 H Ready in: 5 H Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Tart, 
Puff pastry paring Whipping cream Egg yolks Neutral gel Puff dough
 4.9
Ingredients
  • 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...
    Clear Glaze
    Mirror Glaze
    Non-Stick Round Cake Pan, 7-Inch (18 cm)
    Non-Stick Round Cake Pan, 8-Inch (20 cm)
    7 inch Springform Pan
    Non-stick 9-inch Springform Cake Pan
    Wooden Rolling Pin
    Rolling Pin with Removable Rings
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    Large Mixing Bowls, Stainless Steel
    DeBuyer Whisk
    KitchenAid Whisk
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    Wilton Offset Spatula
    Food Wrap
    Pastry Brush
    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"

    Parisian Flan 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)

    Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie

    Non-Stick Round Cake Pan, 7-Inch (18 cm)Non-Stick Round Cake Pan, 8-Inch (20 cm)7 inch Springform PanNon-stick 9-inch Springform Cake Pan

    3. Roll down the Puff Pastry Dough (1 lbs 15 oz or 420 g) with a rolling pin

    4. Place the dough inside the pan

    5.  Place the pan into the fridge

    Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie

    Wooden Rolling PinRolling Pin with Removable Rings


    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)

    Parisian Flan Pie Parisian Flan Pie

    Madagascar Vanilla BeansPure Vanilla Bean Paste

    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

    Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie

    Large Mixing Bowls, Stainless Steel DeBuyer WhiskKitchenAid Whisk

    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

    Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie

    Scanpan SaucepanCalphalon Nonstick Sauce Pan

    13.  Once the cream has thickened, remove from heat

    Parisian Flan Pie Parisian Flan 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)

    Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie

    Wilton Offset SpatulaFood Wrap

    18.  Refrigerate for at least 4 hours : this is necessary to "stabilize" the cream

    Parisian Flan 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

    Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie

    23. I then use some glazing for the shine effect : spread some Neutral Glaze with a brush

    Parisian Flan Pie Parisian Flan Pie

    Pastry BrushClear GlazeMirror Glaze

    24. You may sift icing sugar on the edges

    Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie Parisian Flan Pie
    Result

    There you go!

    A tasty and delicious flan pie !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Puff pastry paring Whipping cream Egg yolks Neutral gel Puff dough
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    1 comment

    Nancy Thursday December 2, 2021

    Hi, how jiggly should it be to know it is ready
    to take out of the oven? Should you take it out of the fridge and let it cone to room temperature before serving? I made it but texture is not as creamy but served it immediately out of the fridge.

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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