Master Pastry Chef's Perfect Parisian Flan | Bake Along w/ Anna Olson скачать в хорошем качестве

Master Pastry Chef's Perfect Parisian Flan | Bake Along w/ Anna Olson

Recipe below! A vanilla custard tart for dessert? Yum! Follow along with this parisian flan recipe at home with pastry chef and professional baker Anna Olson! This is an eye-catching dessert in patisseries in Paris because of its glossy, caramelized top, thick custard layer and pastry crust. To make it tall and sliceable, this delectable tart uses a thicker, richer pastry cream than a traditional one, then it gets baked for quite some time to brown the top. That contrast between the pastry cream and its caramelized top is almost reminiscent of a crème brûlée. -------- • Recipe • Makes one 8-inch (20 cm) springform pan Serves 8 to 10 Prep Time: 35 minutes, plus chilling Cook Time: 70 minutes The flan will keep in an airtight container in the fridge for up to 4 days. -------- • Ingredients • Thick vanilla pastry cream: ⅔ cup (140 g) packed light brown sugar 6 Tbsp (50 g) cornstarch 2 cups (500 mL) 2% milk ¾ cup (175 mL) whipping cream 1 Tbsp (15 mL) vanilla bean paste** 6 large egg yolks Assembly: ½ recipe Anna’s Classic Pie Dough:    • Professional Pie Dough Made Simple | Bake ...   ¼ cup (60 mL) apple jelly or strained apricot jam, for glazing (optional) -------- • Directions • 1. Line the pan with pastry. Dust a work surface lightly with flour. Roll out the pie dough into a circle just under ¼ inch (6 mm) thick. Lightly dust an 8-inch (20 cm) removable-bottom fluted tart pan with flour. Line the bottom and sides of the pan with the dough, taking time to press into the edges, then trim away any excess dough from the top of the pan. Chill the pie shell while making the filling. 2. Preheat the oven to 350°F (180°C). 3. Make the pastry cream. Whisk the brown sugar and cornstarch together in a medium saucepan and whisk in the milk, cream and vanilla bean paste, followed by the egg yolks. Bring to a simmer over medium heat, whisking constantly until the custard has thickened and bubbles begin to break the surface, about 4 to 8 minutes. The custard will be thick. Note: You can also use a vanilla bean or extract here. If using a single vanilla bean, scrape the seeds into the milk and crem and heat over low heat for about 15 minutes to infuse the flavour, then cool the milk to room temperature before making the custard (to prevent cornstarch lumps). If using vanilla extract, add 1 Tbsp (15 mL) in place of the bean paste. 4. Fill the dough and bake. Immediately pour the hot custard into the chilled pastry-lined pan and spread to level it. Place the pan on a baking tray and bake for about 45 minutes, until the top of the custard browns extensively. Cool the flan in its pan on a cooling rack (this step can take up to 2 hours) and then chill for at least 3 hours. 5. Glaze the tart. To add a shine that highlights the browned custard, melt the apple jelly (or strained apricot jam) in a small saucepan over low heat. Brush the top of the flan with the jelly and chill until ready to serve.