Here is the recipe for perfect vanilla flan, transmitted from generation to generation, it is signed by chef Quentin Lechat
His evocation immediately makes us fall back in childhood.A creamy texture, sweet notes of vanilla, the blank is one of these desserts that have always been the happiness of gourmets.Quentin Lechat, who takes the place of Pierre Hermé as a pastry chef of the famous royal palace Monceau - Raffles Paris, has chosen to honor it.Until the end of March, the 30 -year -old offers Parisians to discover his incredible recipe, transmitted from generation to generation.Shipping and perfectly balanced with what is needed by vanilla, it is one of the best flans that we have been able to taste.His secret?A sweet dough worked with almond powder, which gives it a delicious crisp, and a pastry cream with perfect texture and flavor.Good news for small budgets: its price remains very accessible for high gastronomy, € 26 for 6 people.As for non -Parisians, they can always make up for each other by concocting the recipe for this royal flan at home.
Here is the recipe for the FLAN of pastry chef Quentin Lechat for the Royal Monceau - Raffles Paris:
For a flan
Sweet dough :
Mix the first two elements then add one by one the following gradually to the absent of a homogeneous paste.Spread the dough at a thickness of about 3 millimeters.Detail discs of the same diameter as the circle used to cook the flan.Detail 37cm long and 6 cm wide strips.Cool.
FLAN device:
Make a pastry cream.Heat the milk with part of the sugar and vanilla.In a bowl, whiten the yolks with the other part of the sugar and add the cornstarch.At the boil of the milk, pour a part on the yolks while mixing.Then put the mixture obtained in the pan and mix until a thick device is obtained.Finally, add the butter then the cream 35 %.
Realization of the blank: Darken a dessert circle with a diameter of 12 cm and 6 cm in height with a disc and a previously detailed strip.Remember to butter the inside of the circle.Pour inside the circle and on the dough still raw the pastry cream.Cook at 165 ° C for 45 minutes.Let cool 3 hours before unmolding.
Chef's advice: the rest of the dough can be used for pies or kept in the freezer for future creations.
Flan de Quentin Lechat, disponible du vendredi au dimanche en click & collect jusqu’à fin mars, Le Royal Monceau – Raffles Paris, 26 €
Quentin Lechat, pastry chef of the Royal Monceau - Raffles Paris
To discover also: Christophe Michalak reveals to Eric Kayser his simple recipe for pastry clock, his "Madeleine de Proust"
