RECIPES
All recipesFlan from Taihei Oikawa
Par Taihei OIKAWA
FOR THIS RECIPE
RECIPE STEPS
1/ Sweetened shortcrust pastry
INGREDIENTS
- 500 g Flour
- 10 g Salt
- 10 g Sugar
- 375 g Fermented butter
- 40 g Egg yolk
- 105 g Milk
Prior to using, cool the flour in the refrigerator.
Mix the egg yolk, salt and sugar well together, and refrigerate.
Dice the butter into 1.5 cm cubes and refrigerate.
Place the flour and butter in a bowl and, using a mixer, rub the fat into the flour. Do not overbeat the flour and butter, which would make the mixture wet.
Add the liquid and mix roughly. Do not overwork, which would allow the gluten to develop.
Spread it out onto greaseproof paper, wrap it and leave it to chill in the refrigerator overnight.
Roll it out to a 2.5 cm thickness and use to line the buttered tart ring. If your tart ring is deep and difficult to line, you can line the base and sides separately.
Spread out some paper over the inside of the tart case, weigh down with baking beans and bake at 180 °C until lightly coloured. Remove the baking beans and brown further to seal.
2/ Flan mixture
INGREDIENTS
- 460 g Milk
- 200 g Fresh dairy cream
- 185 g Sugar
- 170 g Egg
- 53 g Custard powder
Prepare the ingredients as for a crème pâtissière. Cook until smooth and glossy.
Once cooled, use a spatula to make the mixture smooth and use it to fill the tart. Dissolve the sugar in a little milk and apply it to the surface of the tart. Place it in the freezer to chill.
Colour the surface in a convection oven at 180 °C. It will take about 30 minutes. Make sure the cream does not rise and split.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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