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Parisian flan is undoubtedly one of the most essential French desserts. Pastry chefs love to reinvent it. Everyone offers their version of this sweet dessert. Recently, Christophe Michalak, former best pastry chef in the world, shared his recipe on his Instagram account. The particularity of its side lies in its dough since the latter is none other than a Basque cake made with brown sugar: “I didn’t want puff pastry because it always gets moist too quickly” confides the chef to the newspaper Le Monde. So here is his recipe for an even more delicious caramel version. We validate.
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A post shared by Christophe Michalak (@christophe_michalak)
For the Basque cake dough, you will need:
- 30g butter
- 30 g brown sugar
- 1 egg yolk
- 50 g of flour
- 1 pinch of salt
For the flan maker, you will need:
- 80 g of sugar
- 250 g of milk
- 30 g cornstarch
- 1 whole egg + 1 egg yolk
- 1 pinch of salt
- the seeds of a vanilla pod
- 90 g of liquid cream
For mountingyou will need: dulcey chocolate shavings / soft caramel (optional)
- Pour your flan mixture onto the Basque cake batter previously cooked in the mold.
- Wait 15 to 20 minutes until a crust forms on the surface.
- Then bake your flan for 30 minutes in an oven preheated to 180°C.
- Then decorate it if you wish with some dulcey chocolate shavings and caramel.
All you have to do is taste.
