
Vanilla Flan with Brioche Feuilletée
13h 20m
A beautiful and traditional french pastry with a creamy texture. Enrolled in a crispy brioche feuilletée, it's great to enjoy on any occasion!
Add 200 g of milk and 2 eggs to a stand mixer bowl
Add 10 g of dry yeast and 500 g of all-purpose flour
Add 80 g of sugar and 20 g of salt
Place the bowl in a stand mixer with the dough hook attachment. Mix for 5m on low speed until the ingredients are fully incorporated
Mix the ingredients for 10m on medium speed until the dough forms a firm ball
Add 50 g of softened butter and mix for 3m on medium speed until the dough is elastic
Remove the dough from the mixer. Roll against the table to form a ball. Place in a bowl and cover with cling film. Put it in the refrigerator for 8h to 15h to rise
Remove the dough from the refrigerator
Dust flour over a 250 g piece of butter. Roll it out until it is 15 cm long. Set aside
Dust flour over the dough and roll it until it is 30 cm long
Spray the dough with water and cut it in half. Place the laminated butter over one half and cover it with the other half. Roll until it is 1 cm thick
Trim the edges. Fold one side of the dough ⅓ of the way. Fold the other side to meet the first. Fold the dough in half again. Roll it out lengthwise
Cover the dough with cling film and place it in the refrigerator for 1h to chill
Remove the dough from the refrigerator and roll it until it is 1 cm thick. Trim the edges and make a double fold. Roll the dough one more time
Cover it with cling film and place it in the refrigerator for 1h to chill
Add 100 ml of water and 130 g of white sugar to a small pot
Bring to a boil. Remove from the heat and reserve in the refrigerator
Remove the dough from the refrigerator and roll it until it is 7 mm thick
Cut a 25 cm long strip from the feuilletée dough for the walls. Punch the dough with a 15 cm diameter ring for the base
Grease a mold with butter and coat it with sugar
Place the dough in the ring mold on a silicone mat and cut it to fit. Place it in the refrigerator until the custard is ready
Preheat an oven to 180 °C
Scrape the seeds out of 1 vanilla bean
Add the seeds to a saucepot with 500 ml of milk and whisk to combine. Bring to a boil
Add 100 g of eggs and 90 g of sugar to a bowl. Whisk to combine
Add 50 g of cornstarch and whisk until well combined
Add the mixture to the boiling milk. Lower the heat and let it simmer. Whisk constantly until it thickens. Remove from the heat
Let it sit for 2m to cool down. Add 50 g of butter and whisk until well incorporated
Cut the edges of the chilled dough and pour the custard into the mold
Bake for 25m until the dough and custard have browned
Brush with the chilled syrup. The vanilla flan with brioche feuilletée is ready
Enjoy it with a cup of tea!
Yield 4 portions
Vanilla Bean
1Milk
500 mlButter
50 gWhite Sugar
220 gEgg
100 gCornstarch
50 gWater
100 g
Brioche Feuilletée
All-Purpose Flour
500 gMilk
200 gLaminated Butter
250 gEgg
2Softened Butter
50 gDry Yeast
10 gAll-Purpose Flour
to dustWhite Sugar
80 gSalt
20 gWater
to spray
Equipment
Silicone Baking Sheet
Brush
Kitchen Scale
Metal Ring Mold
Stand Mixer
Mold
Rolling Pin
Kitchen Scale
Cling Film