Step 1

For the sweet shortcrust pastry: Organise the necessary ingredients.

Step 2

Place the soft butter in the stand mixer recipient.

Step 3

Add the castor sugar...

Step 4

... flour...

Step 5

... and baking powder.

Step 6

Mix the preparation at low speed with the flat beater.

Step 7

When the texture is similar to a crumble, add the whole egg.

Step 8

Continue mixing at low speed...

Step 9

... until the preparation starts gathering...

Step 10

... into big clusters.

Step 11

Place the dough on your workbench.

Step 12

Knead the dough into a ball.

Step 13

Flatten the dough ball...

Step 14

... and wrap with cling film.

Step 15

Refrigerate for at least 30 minutes.

Step 16

Lining the mould: Take the dough out of the fridge and arrange it on a floured workbench.

Step 17

Roll out the pastry with a rolling pin to a thickness of 3 mm.

Step 18

Place a Silpat baking mat over a Silichef XL perforated baking sheet. Place a mousse ring Ø 20cm over the silicone mat.

Step 19

Wrap the pastry around the rolling pin and gently place it over the mousse ring, greased beforehand.

Step 20

Line the mousse ring with the pastry. Ease the pastry with your fingers, particularly along the base of the ring.

Step 21

Slide the rolling pin over the ring to cut the pastry excess.

Step 22

If needed, cut any pastry excess with a knife.

Step 23

At this stage, the result should look like this. Reserve in the fridge.

Step 24

For the flan batter: Organise the necessary ingredients.

Step 25

Crack the eggs in a mixing bowl. Add half of the castor sugar.

Step 26

Add the crème pâtissière powder...

Step 27

... and the liquid vanilla extract.

Step 28

Combine with a whisk...

Step 29

... vigorously...

Step 30

... until homogeneous, without any lumps.

Step 31

Add the whipping cream and combine.

Step 32

In a large saucepan, pour the milk and the rest of the castor sugar. Bring to a boil.

Step 33

Pour the boiling milk over the preparation while whisking.

Step 34

Transfer the preparation into the saucepan used to boil the milk.

Step 35

Cook over medium heat, whisking constantly...

Step 36

... until thick.

Step 37

Pour the cream over the pastry shell.

Step 38

Even the surface with a small palette knife.

Step 39

Bake in a fan-assisted oven preheated at 180°C (gas 4)...

Step 40

... for 50 minutes.

Step 41

When cooked, remove from the oven and set aside to cool.

Step 42

Remove carefully from the ring when the flan is cold. If needed, slide a knife blade between the pastry and the ring.

Step 43

Gently slide the ring upwards to release it.

Step 44

The Parisian flan is now ready. Store in the fridge before slicing and serving. Enjoy!