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Export 8 ingredients for grocery delivery
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!
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