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Parissien flan

Today I prepared a delicious parisien flan with Mycook . The parisien flan in a French cake based on puff pastry and cream, although in many places they replace puff pastry with broken pastry. In both cases, I have to say that it is delicious and very easy to brew.

The pastry cream is flavored with vanilla which gives it an aromatic touch. In the recipe that I put below puff pastry or broken pastry do not include it, you can buy it done or use the recipe I have uploaded on other occasions:Nemo puff pastry cake.

If you choose to make the broken dough, on Maria Lunarillos’s page there is a great recipe, which I include you. Anyway, I’m sure you’ll like it.

Parissien Flan
Delicious parisien flan based on puff pastry and cream with vanilla scent

Flan parisien

Author:
Cuisine: French
Type of recipe: Dessert
Preparation time:
Cooking time:
Ingredients
  • 1 roll of puff pastry.
  • 2 eggs
  • 1 liter of milk
  • 90 g cornstarch
  • 130 g sugar
  • 2 teaspoons vanilla extract
  • Broken dough
  • 250 g of pastry flour
  • 125 g of very cold butter
  • A pinch of salt and sugar
  • 2 yolks
  • 60 ml of cold water
Preparation
  1. First preheat the oven to 180 degrees.
  2. Then put all the ingredients into the jar and program 8 minutes/90 degrees/speed 3.
  3. Then unroll the puff pastry with the baking paper in a cake pan. Now pour the pastry cream over it.
  4. Finally bake for 40 minutes, allow the cream to cool and reserve for a few hours in the fridge.
  5. Broken dough:
  6. First we pour into the jar the flour, the butter cut into cubes and well fry, salt and sugar and knead 1 minute 30 seconds, kneading speed.
  7. Then we pour the cold water and the two yolks and knead again 1 minute kneading speed.
  8. Then we put it on a plate, cover it with film and refrigerate it for an hour.
  9. Similarly we heat the oven to 180º C., sprinkle the worktable with flour and spread the dough with a rolling pin taking into account that the thickness should not exceed half a centimeter.
  10. Finally we lined a removable mold of 20 cm in diameter with the broken dough and prick with a fork.
  11. Equally, we cover with baking paper and fill with dried legumes on top and bake for 15 minutes or until the dough is dry. Remove it from the oven, remove the baking paper with the weights and let cool. We booked.

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