Parisian Flan | Homemade Puff Pastry baked with a Vanilla Pastry Cream Filling

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Thank you for joining me on another non-macaron pastry adventure! If you've been following along the past few months, you may have already seen me experiment with making Puff Pastry myself at home ( • How to Make Puff Pastr... ) and then use that puff to make Mille Feuille ( • Mille Feuille | Layers... ). I used some of the same puff pastry recipe to create this Parisian Flan!
Parisian Flan is basically just pastry cream baked in a shell of puff pastry... and it is AMAZING!
It was my first time ever making a Parisian Flan, and while it wasn't perfect (I should have baked the shell a tiny bit longer) it was so incredible, and I can't wait to start playing around with other flavor adaptations soon.
Of course I think it is a great idea to try out making puff pastry in your own kitchen, but I know it takes a lot of time and planning! You absolutely can simply use puff pastry from the store-- you can usually find it in the freezer section of most grocery stores!
For the filling, I used a very egg yolk AND cornstarch heavy vanilla pastry cream recipe. Check it out here:
Pastry Cream for Parisian Flan:
300g whole milk
200g cream
100g sugar
100g egg yolks
32g cornstarch
35g butter
1x vanilla bean or vanilla paste to tastte
Combine the milk, cream, sugar and vanilla in a small saucepan and warm. Mix the egg yolks and cornstarch very well in a small bowl, and temper into the warmed cream mixture. Cook over low heat until the mixture thickens and just begins to bubble.
Remove the pastry cream from the heat and emulsify the butter in with an immersion blender. Cover the pastry cream with plastic wrap and cool completely in the refrigerator before using. After completely cooled, you may need to use a spatula or whisk to smooth the pastry cream if it has set up a lot in the refrigerator.
Making the Parisian Flan:
Cut the base and sides for the flan from the puff pastry. Cut the circle base by using the removable base of a springform pan and a knife, and use a ruler to measure the sides of the pan and cut a length of puff to fit.
Line the sides of your pan (I used a six inch springform pan) with parchment paper, then add your strip of puff pastry. Place the circle base inside, and press the corners to seal the sides and the bottom together. Use a fork to pierce the puff all over the base.
Cover and freeze the puff shell for 4-24 hours.
Preheat your oven to 430 degrees Fahrenheit.
Line the puff shell with parchment paper and some kind of baking weight. Bake for 30-40 minutes, then remove the parchment and bake another 10-15 minutes.
Cool the puff shell for about 15 minutes while you lower the temperature of the oven to 390 degrees Fahrenheit.
Fill the baked puff shell with the pastry cream, up to about 1 or 1/2 cm below the rim of the shell. Brush the top with additional egg yolk, if desired.
Bake for 45 minutes then cool at room temperature for four hours before refrigerating for 12 hours.
The Parisian Flan is best consumed the day after it is baked! You can keep it for several days, but the longer it is stored in the refrigerator, the more moisture the puff shell will gather.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
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Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
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[@elimacarons]

Hi Maddie, just would like to say, that I appreciate and enjoy you video's so much. Thank you. Blessings

[@dembrat11]

Delicioso 😋