Home Recipes Flan tocinillo

Flan tocinillo

Flan tocinillo Butter campaign 2024 Flan tocinillo
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Ingredients

For 25 servings

Croissant

30 g yeast

550 g milk

1000 g flour (360w)

125 g sugar

22 g salt

100 g Debic Cake Butter (melted)

500 g Debic Croissant Butter

Flan parisien

1 vanilla pod

500 g milk

100 g eggs

50 g cornstarch

80 g sugar

Tocinillo

140 g water

550 g sugar

140 g fresh eggs

240 g fresh yolks

240 g milk

Pistachio cream

400 g pastry cream

20 g gelatin mass

125 g mascarpone

250 g pistachio praline

Debic products used

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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
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Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations

Preparation

Croissant

Dissolve the yeast in the milk and knead everything together for approximately 15 minutes until you obtain a fine and elastic dough.

Let it rest in the fridge until the next day.

Laminate with Croissant Butter and give a simple and a double turn.

Let it rest, preventing it from fermenting. Line the mold with the dough and freeze.

Flan parisien

Infuse the vanilla and boil all the ingredients together for 1 minute.

Pour into the molds lined with frozen croissant dough and bake at 180°C for 20 minutes.

Let it cool.

Tocinillo

Heat the water with the sugar until it is boiling.

Mix the eggs with the yolks and add the syrup.

Finally add the hot milk.

Fill previously caramelized molds(with dry caramel) and cook in a bain-marie.

Once it is cold, unmold and cut cubes to decorate the flan.

Pistachio cream

Mix the very hot pastry cream with the gelatin, mascarpone and praline.

Let it cool.

Pipe dots to decorate the piece and finish with icing sugar.

Recipe tags Flan tocinillo Butter campaign 2024 Flan tocinillo Daniel Alvarez Debic Butter Cake Butter Croissant Butter
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