French Flan

Mix the sugar with salt and milk.

Add the egg yolks, flour and cold melted Cake Butter.

Knead for 3 minutes on the lowest speed.

Cover with plastic and let rest in a cold place for at least 1 hour.

Knead the Croissant Butter with the flour into a homogeneous mixture.

Shape it and wrap in plastic.

Put in the refrigerator for 1 hour.

Roll out the beurre manié and place the pre-ferment on top.

Give 3 double turns (x 4) with 1 hour rest between each.

Roll out the puff pastry to 2 mm and work into the baking circles.

Heat the milk with the Stand & Overrun (1) and the vanilla pod.

Beat the yolks with the granulated sugar to a ribbon.

Add the custard powder.

Pour half the hot milk over the mixture.

Whisk and add the mixture back to the pan.

Then bring to the boil for 2 minutes.

Add the rest of the liquid Stand & Overrun (2).

Pour into the puff pastry moulds and leave in the fridge overnight.

Fill with the flan mixture and store in a cool place.

Leave to cool for at least 10 hours.

Bake for 30 minutes at 160°C then 10 minutes at 150°C.