Flan à la vanille Cédric Grolet
Directions
- 1Prepare the puff pastry by dusting the surface with flour and using a ring cutter to cut out a circle of dough.
- 2Prepare the puff pastry by dusting the surface with flour and using a ring cutter to cut out a circle of dough.
- 3Prepare the puff pastry by dusting the surface with flour and using a ring cutter to cut out a circle of dough.
- 4Shape the puff pastry circle to fit into the fluted tart pan.
- 5Shape the puff pastry circle to fit into the fluted tart pan.
- 6Shape the puff pastry circle to fit into the fluted tart pan.
- 7In a saucepan, prepare the custard cream by combining the cream and butter.
- 8In a saucepan, prepare the custard cream by combining the cream and butter.
- 9In a saucepan, prepare the custard cream by combining the cream and butter.
- 10Pour the prepared custard cream into the puff pastry-lined tart pan.
- 11Pour the prepared custard cream into the puff pastry-lined tart pan.
- 12Pour the prepared custard cream into the puff pastry-lined tart pan.
- 13Bake in the oven until golden brown.
- 14Bake in the oven until golden brown.
- 15Bake in the oven until golden brown.
- 16Remove from the oven and let it cool.
- 17Remove from the oven and let it cool.
- 18Remove from the oven and let it cool.
- 19Once cooled, remove the flan from the pan and cut into pieces.
- 20Once cooled, remove the flan from the pan and cut into pieces.
- 21Once cooled, remove the flan from the pan and cut into pieces.
Ingredients
- 2 sheets puff pastry
- 2 sheets puff pastry
- 2 sheets puff pastry
- 400 g custard cream
- 400 g custard cream
- 400 g custard cream
- 100 g butter
- 100 g butter
- 100 g butter
Equipment
ovenbowlwhiskring cutterfluted tart pan