Stéphane Glacier's Parisian Flan Pie

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Stéphane Glacier’s Parisian Flan Pie

Chef: Stéphane Glacier

Cuisine: French Cuisine

Course: Dessert, Tart

Difficulty: Easy

Category: Course

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 1 H

Readiness Time: 5 H

Category: Recipe

Posted on: Wednesday March 17, 2021

Ingredients : Puff pastry paring, Whipping cream, Egg yolks, Neutral gel, Puff dough,

Ingredients : Puff pastry paring, Whipping cream, Egg yolks, Neutral gel, Puff dough,

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

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

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

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

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 !

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" !

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

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 ****

**** 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)

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

● ¾lbs Puff Pastry Dough (352.9 grams)

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

● 10 oz Puff Pastry Dough (291.6 grams)

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

● ½lbs Puff Pastry Dough (236.2 grams)

● 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

**** STEPS ****

**** 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"

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)

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

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)

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

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

13. Once the cream has thickened, remove from heat

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)

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

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

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

24. You may sift icing sugar on the edges

A tasty and delicious flan pie !

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