FLAN PÂTISSIER FROM ARNAUD LARHER

PAR

ARNAUD LARHER

Informations and materials

18 cm tart rings

RECIPE STEPS

1. Sweetened shortcrust pastry

INGREDIENTS

1220g T55 flour
914g butter
243g milk
48g sugar
24g salt
48g egg yolks

STEPS

Rub the butter into the flour, then add all the other ingredients (already combined). Rest for 24h.

Roll out to 2.5 mm in a rolling machine.

2. Custard mixture

INGREDIENTS

870g whole milk
870g cream
2g vanilla powder
346g granulated sugar
112g maizena

STEPS

Heat together the milk, cream and vanilla

Mix together the sugar and maizena, then mix in one third of the hot milk, tip everything into the saucepan and mix thoroughly together.

Pour immediately into the pastry shells.

Bake: 1h30 at 155 °C

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OTHER RECIPES

EPIPHANY CAKE

CLUB-RENTRÉE

PARIS BREST

FLAN PÂTISSIER FROM ARNAUD LARHER

Informations and materials

RECIPE STEPS

1. Sweetened shortcrust pastry

2. Custard mixture

3. -

4. -

5. -

6. -

7. -

8. -

9. -

10. -

11. -

12. -

13. -

14. -

15. -

OTHER RECIPES

EPIPHANY CAKE

CLUB-RENTRÉE

PARIS BREST

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