SUB) 플랑 만들기 | 커스터드크림 타르트 | Flan Parisién | 자도르

Hi everyone, Today I made 'Flan'. I can see a lot of Flan in Korean dessert shops nowadays. Flan is a dessert from France. In a broad sense, custard cream baked in the oven is called 'Flan'. The most common Flan in Korea is the Paris-style Flan (Flan Parisien), bake with custard cream in pastry shell or Pate Brisee. In recent years, Flan has become a pandemic, from Paris to Korea. If you travel to Paris, you will easily find Flan in many dessert shops. It looks like a big egg tart. So you may be wondering how the taste is different from egg tart. Egg tarts are usually eaten when warm Even if it cools, take it at room temperature without refrigeration, Flans are usually not eaten when warm Either cool it down or eat it cold. The filling of the plan contains more flour or starch than egg tart filling. so If it is refrigerated, It'll have a firm and pudding-like texture. Please enjoy :) Product Used -Heavy cream: 38% milk fat -Whisk: Matfer -Frame: circle shaped mold (15cm in diameter, 5cm in height) -Oven: Unox XTF135 ▶ Materials (15cm in diameter, 5cm in height) Pie dough (Pâte brisée) 70g Cake flour 70g Bread flour 84g Unsalted butter 12g Egg yolk 25g Milk 5g Sugar 2g Salt 1) Put flour on the workbench. 2) Place the diced cold butter on the flour and chop into two scrapers. Mince until the butter is about the size of adzuki bean ~ rice grains. 3) Dig a groove and add (milk + yolk + sugar + salt). Mix carefully with a scraper to avoid spilling liquid. 4) Once absorbed to some extent, mix it with a scraper and mix it together. If you do a couple of overlapping tasks like half-cutting, you can make a pie-like texture. (options) 5) Make a round, flat shape and wrap to rest in the refrigerator for about an hour. Pate brisee shrinks a lot, so make sure to cool it down so it's less likely to be baked later. 6) Push the hardened dough into a wide circle with a thickness of 3mm using a stick. Push 3 ~ 5mm thick according to your preference. 7) Insert the dough into the mold. After pickling with a fork, rest in the freezer until the dough hardens. 8) Fill the tart with the pressing stone and bake 180 degrees C for 20 minutes, remove the pressing stone and bake another 10 minutes. (Unox standard) Preheat the oven beforehand. Custard filling (Crème patissiere) 330g Milk 100g Heavy cream 100g Sugar 1.5g Salt 120g Egg yolk 30g Corn starch 1ea Vanilla pod Corn starch can be replaced with cake flour. The corn starch makes the texture lighter. 1) Add sugar and salt to the yolk and mix well with a whisk. 2) Add sifted starch and mix well without lumps. 3) Put milk, cream, seeded vanilla bean and vanilla bean peel in a saucepan and warm until the edges are boiled. Leave some sugar in the yolk and add a little to the milk to prevent the film from forming on the surface. 4) Add the warmed milk little by little to the yolk side and combine them completely. 5) Transfer all 4) back to the pan and heat over high heat. Keep stirring to prevent the bottom from sticking with a whisk. 6) At some point the liquid will thicken and start to clump. Keep stirring by stirring well. If the liquid is sparkling and shiny, and a big bubble bursts on the floor, get it off the fire. 7) Fill the Custard Cream Filling with the Baked Tart. Custard cream is the easiest to grow germs when warm, so do not delay in the finished state, it is recommended to bake the tart immediately. 8) Bake at 230 degrees C for 15 minutes. (Unox) Preheat the oven beforehand. The baked Flan must be chilled at room temperature and refrigerated in a frame. (6 hours or more) Storage: The day of making is the most delicious, and from around two days the pie crust becomes more and more wet. It can be stored in the refrigerate for up to 3 days. When frozen, it tastes a bit less, but it can last for about a week in the freezer. ------------------------------------------------------------------------------------------------------- instagram :  / jadore________   -------------------------------------------------------------------------------------------------------