Flan-tastic treats!
Elevating the classic dessert experience
The secret is in the details: this is true of many classics. The same goes for flan. The choice of dough, the desired flavour profile and the perfect recipe to make the flan a distinctive cake play a crucial role in its preparation. In this article, we focus on French and Belgian flan, which we take to the next level with some deliciously creamy variations. From French flan and egg cake to flan nougatine and pastel de nata, there are countless, often regional variations of flan. They are prepared with similar ingredients, but often with slightly different recipes. Tasty classics have stood the test of time and are passed down within (baking) families generation after generation. Despite many 'twists', the 2.0 versions and back-to-basic approaches, the essence of rich and creamy cake has always been the basis of it all.
The choice of dough depends on the tart pan in which the flan will be prepared. Do you choose a high, low, jagged or smooth shape? A French flan is usually prepared in genoise moulds or entremet. Belgian flans are mainly baked in serrated baking moulds. Typical of Belgian flan is the distinctive lattice pattern, created by turning the cake over as it cools. In this case, it is crucial that the dough comes out of the baking tin effortlessly when you turn the hot flan over.
Two types of fillings are generally used for a flan. The first filling is made from eggs and milk, often with gently beaten egg whites for a light and airy texture. The second type of filling uses a rich pastry cream or crème patissière, which may or may not be supplemented with creamy ingredients such as butter, mascarpone or cream. It is to this rich and creamy filling that the Parisian flan still owes its popularity. But whether you choose a similar creamy filling or a lighter one based on eggs, milk and beaten egg whites: every well-baked flan offers a unique taste sensation!
"Les pralines rose de Lyon" are an authentic regional speciality believed to have been invented by a French confectioner in the 17th century. Toasted almonds are enrobed by the distinctive caramelised red sugar coating. These tasty crunchy nuts are mainly used as decor for some traditional specialities: the cake with pink pralines from Lyon, the brioche with pink pralines and the Saint Génix cake from the Savoy region.
Try out these delicious recipes for flan!
Created with the help of Debic
Used in this recipes and many others! Stand & Overrun is especially developed for pastry creations. Perfect for decorating, filling purposes and the preparations of bavarois, mousses and ice cream.
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