Praline Flan Pâtissier

Before starting this Praline Flan Pâtissier, make the puff pastry the day before. Refrigerate the pastry for at least 30 minute, then roll out with a rolling pin to a thickness of 3 mm.

Wrap with cling film and reserve in the fridge.

The next day: Take the puff pastry out of the fridge and place it over a mousse ring Ø 18cm.

Using an utility knife, cut a disc of pastry around the stainless steel ring, making sure to leave enough pastry to line the sides of the ring.

Place the ring on a Silichef XL perforated baking sheet lined with a Silpat baking mat. Grease the inside of the ring with oil spray.

Place the pastry disc over the stainless steel ring...

... and line the ring.

Slide a rolling pin on the edges of the tart ring to remove the pastry excess.

Ease the pastry along the sides of the ring.

Slide a utility knife along the rim of the ring to cut the pastry excess.

Place the ring in the freezer so the pastry cools fast.

For the flan batter: Organise the necessary ingredients.

Pour the whole milk in a saucepan and place on the stove.

Add the vanilla powder and leave to infuse in the hot milk.

Place the whole eggs in a mixing bowl...

... add the castor sugar...

... and blanch with a whisk.

Add the corn flour...

... and whisk again until there are no more lumps.

When the milk starts to boil, pour over the preparation and combine carefully.

Transfer the preparation into the saucepan used to boil the milk...

... and cook over medium heat, whisking constantly until thick and homogeneous.

Add the butter and whisk.

Add the praline paste...

... and combine carefully with a whisk until smooth and homogeneous.

Take the pastry out of the freezer and fill with the praline preparation.

Tap the mould gently on your workbench to even the surface. The praline filling should get up to 1 cm below the rim.

Bake in a fan-assisted oven preheated at 180°C (gas 4)...

... between 45 and 50 minutes (baking time might vary according to the type of oven).

When cooked, remove from the oven and leave to cool at room temperature. The bump will collapse while cooling, which is totally normal.

For the caramelised dried fruits: Chop the hazelnuts into coarse pieces...

... followed by the almonds. Chop into coarse, uneven pieces.

Place the hazelnuts and almonds in a saucepan...

... then add the icing sugar and combine to coat the dried fruits with sugar.

Place the saucepan over medium heat until the sugar melts and starts forming a syrup.

The syrup should start forming a caramel that will coat the dried fruits.

When the sugar has completely melted, transfer the dried fruits over a sheet of greaseproof paper...

... and use two forks to separate the fruits so they don't form clusters. Set aside.

When the praline flan has cooled down completely, remove from the mould by sliding the ring upwards carefully.

The result should be as shown in the photo.

Place 80 grams of praline paste in a piping bag. Cut the tip of the piping bag to create a small hole (diameter 3 or 4mm).

Pipe the praline paste into a spiral on the surface of the flan, starting from the centre.

Spread the praline with a small cranked spatula.

This is what the result should look like.

Arrange the caramelised dried fruits over the surface of the flan.

They will stick easily to the praline paste.

The result should be as shown in the photo.

Spray gold colouring powder over the surface of the flan...

... and finish with small pieces of gold leaf, using decorating tweezers.

The praline flan pâtissier is now ready. Reserve in the fridge or at room temperature until ready to serve.