Pastry blank without ultra gourmet and gluten -free paste

An ultra gourmet flan, very simple to make and also gluten -free and less rich because it is without dough. The recipe of chef Christophe Michalak explained.

The purists will say that it is a sacrilege to make a pastry flan with vanilla without dough, which is not round either as you can see in these photos … There are indeed not the markers of the traditional Parisian flan as it can be found in the bakeries pastries of the Parisian capital.

However, I can guarantee that the taste is there. We find the delicious and subtle taste of vanilla without it being too sweet. It looks like baking in a blank, the dough less. So it’s less rich and much more Easy and quick to prepare. This flan without dough is therefore a little lighter and above all gluten -free.

The texture is super creamy and silky on the palate. Its color is very marked on the surface, as for many traditional flans elsewhere. This is due to the cooking in a very hot oven at the start. And Its slightly ventilated texture is due to the mixer (optional) that we do before cooking.

The recipe of chef Christophe Michalak

This recipe that I offer you was shared by chief Christophe Michalak during the first confinement, Thus making this great classic of French pastry a very affordable dessert because relatively easy to make.

The only preparation is similar to the Creation of a vanilla pastry cream that we are going to pour into a mold into a thick layer of very generous vanilla cream and Then bake in the oven. On high fire at the beginning it gives it its colorful above so characteristic of the pastry blank, which looks almost burned when it is nothing then by lowering a little.

The realization is however a bit long not by complexity but Because there are several rest times.

• The chief advises us first to leave gently infuse the vanilla in dairy. We can jump this step but it’s a bit of a shame if we want a flan with a vanilla taste. Or it is necessary to increase the amount of vanilla but it is an expensive product whose prices have exploded lately.
• Then you have to leave Rest the pastry cream at least about thirty minutes Before baking in the oven.
• And finally, After cooking, let the flan cool and rest at least two hours, Ideally more. It will thus take its characteristic density of the pastry blank.

Small focus on the real recipe for Parisian flan

The base

A pastry cream. I have already posted you on this blog the recipe for pastry cream. I encourage you to go see because I give you a lot of explanations, tips and tricks to make a perfect vanilla pastry cream.
The proportions are not the same as in this recipe for Christophe Michalak who opts for cornstarch / Maizena without gluten But the main principles are the same.

Classic Parisian FLAN

It is made in a very high moldideally 6 centimeters, to give it a beautiful thickness (evening a hinge mold, either a pastry circle placed on a baking sheet covered with parchment papers).
According to recipes, a puff pastry, a shortcrust pastry or a shortcrust pastry that we shirt in the mold and we put in the fridge, in the freezer, Before garnishing pastry cream for a perfect rendering.
The pastry cream is like it cooled, Ideally even cold rather than room temperature. Finally Cooking is done at temperature like normal and very hot here, The order varies according to the recipes.
And as here We let stand so that the pastry blank takes well before tasting it. So you see that it is more complex and longer.

I tell you about the origin and history of the Parisian flan in the article before the recipe. If you already know my blog, you know that I love immersing myself in my books on the history of gastronomy to tell you about the origins of traditional French recipes that I share here. You will find historical focus as soon as the recipe allows, and in this section articles on culinary traditions and origins of our holidays (epiphany, Easter eggs, Christmas log, etc.).