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List of ingredients for Basic fruit flan


====For the pâte sucrée====

* 190g Plain flour, sieved
* 60g Ground almonds
* 100g Icing sugar, sieved
* 100g Butter, cubed
* 2 medium Eggs (room temperature)
====For the crème pâtissière====

* 1 medium Egg, plus 1 Yolk (room temperature)
* 75g Caster sugar
* 45g Plain flour
* 500ml Milk
* 1 teaspoon Vanilla extract
====For the Chantilly cream====

* 250g Double cream, chilled
* 50g Icing sugar
* 1 teaspoon Vanilla extract
====To finish====

* 600g fresh Berries, cut in half if using large Strawberries
* 10 g Icing sugar

===Method===
====For the pâte sucrée====
* Mix the Flour, Almonds and Icing sugar in a bowl.
* Rub in the Butter until the mixture is like fine Breadcrumbs
* Add the Eggs and mix gently to a smooth paste.
* The Dough will be sticky, but if too sticky, add a little more Flour
* Shape the Dough into a Cow pat, wrap in Cling film and Refrigerate for 30 minutes.
* Pre-heat the pven to 190° C (375° F - gas 5), [fan Oven 170° C & reduce cooking time by 10 mins per hour]
* Roll out the Dough into a rough circle and line the flan tin or ring.
* Using a fork, prick the base.
* Bake blind for 25 minutes, then bake for a further 15 minutes without the Baking beans or until cooked.
* Remove from the tin and leave to cool on a Cooling rack.
====For the crème pâtissière====
* Whisk together the Eggs and 25g Sugar in a bowl
* Whisk in the Flour.
* Heat the Milk in a pan with the Rest of the Sugar and as soon as it
* comes to the Boil, pour into the Egg mixture, stirring constantly.
* Mix well, then pour the mixture back into the pan with the Vanilla extract.
* Bring to the Boil over a medium heat, stirring continuously.
* Allow to Bubble for 2 minutes, then pour into a bowl or jug.
* Cover with Cling film and leave to cool.
====For the Chantilly cream====
* Whisk all of the ingredients in a chilled bowl until it has thickened.
* Do not over-whisk or you will end up with sweet Butter.
* Cover the bowl and keep in the Fridge until needed.
====To finish====
* Gently fold the Chantilly Cream into the crème pâtissière, using a cold, metal spoon.
* Tip into the cool Pastry case and smooth the mixture out.
* Arrange the Berries over the top of the Cream mixture and sprinkle some sifted Icing sugar over the top.
* Keep Refrigerated.
* Loosely based on recipes by the Roux brothers in '''The Roux Brothers on Patisserie (1986)'''

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Basic_fruit_flan

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