RECIPES
All recipesFlan Pâtissier from Arnaud Larher
Par Arnaud LARHER
FOR THIS RECIPE
- 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
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
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
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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