опубликовал(-а) 3 years ago
All purposed flour - 200 грамм
Unsalted butter, soft - 145 грамм
Salt - 3 грамм
Sugar - 4 грамм
Egg yolks - 16 грамм
Hole milk - 40 грамм
Flan Quentin Lechat: - грамм
Granulated sugar - 155 грамм
Corn flour (starch) - 60 грамм
Heavy whipping cream - 200 грамм
Unsalted butter - 200 грамм
Vanilla (seeds for dots) - 1 грамм
Pâte Brisée dough: Method. Stir in the mixer with the spatula nozzle all ingredients except yolk and milk. Pour the yolks with milk (mixed), combine until smooth. Wrap the finished dough in a film (form a layer) and cool for 2 hours. Then roll it into a layer of 2 mm, cut the bottom and sides (I have a shape of 18 cm (7 inch)). Connect the joints well (with water). Cool for 2 hours.
Flan Quentin Lechat: Flavor the milk with vanilla (heat and cover for 30min). Mix the yolks with sugar, corn flour. Pour milk, stir and boil over low heat, stirring until thickened. Add cold butter and cream, mix. Pour into a chilled form with the dough. Cool for 4 hours. Bake 1h -1h 15min in a preheated oven to 160C (320F). The top will flutter (the principle is similar to cheesecakes). Leave to cool in the oven off. Then put in the form in the refrigerator for the night. In the morning, cover the top with neutral glaze (look for recipe in my profile @elena_stasevich_hm
), and sprinkle the edges with powder. Bon Appetit!
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