Hazelnut Flan Pâtissier

Discover the history of hazelnut Flan Pâtissier.

1. Shortcrust Pastry

   • 225 g of plain flour
   • 115 g of butter
   • 55 g of water
   • 45 g of white sugar
   • 3 g of salt

   • In a bowl, we mix the flour with the cold butter cut into small pieces.
   • We mix until the butter is incorporated into the flour. We should get a sandy dough, similar to crushed biscuits.
   • Then, we add the sugar and salt and mix well.
   • Finally, we add the water and mix just enough until it is integrated and forms a smooth and homogeneous dough.
   • It is important not to overwork this dough as we want to avoid developing the gluten in the flour to ensure a crumbly texture after baking.
   • We transfer the dough to our work surface between two sheets of baking paper and roll it out with a rolling pin to a thickness of 3 mm.
   • Now, we refrigerate it for about 30 minutes to make it easier to work with.
   • When the dough has firmed up, we place it in a 22 cm diameter and 6 cm high mould, covering the base and sides. We trim the excess dough with a knife.
   • We refrigerate until ready to use for at least 1 hour.

2. Hazelnut Flan Filling

   • 1000 g of whole milk
   • 250 g of egg (5 units)
   • 200 g of cream (35% fat)
   • 185 g of vanilla or white sugar
   • 150 g of hazelnut praline
   • 100 g of cornflour

   • We start by heating the milk with the cream in a saucepan over medium heat until it starts to steam.
   • Meanwhile, in a bowl, we mix the sugar, cornflour, and eggs and whisk well until we obtain a uniform and lump-free mixture.
   • When the milk mixture is about to boil, we pour it in a thin stream over the egg mixture, stirring with the whisk to combine.
   • Next, we return the mixture to the saucepan and continue cooking over medium heat, stirring constantly with the whisk until the cream thickens.
   • Then, we turn off the heat, add the praline, and mix thoroughly.
   • We take the mould with the shortcrust pastry and pour the cream inside. We smooth it with a spatula.
   • Finally, we bake at 180º C for 1 hour and 10 minutes.
   • Afterwards, we let it cool at room temperature and store it in the fridge for at least 6 hours, ideally overnight.

3. Assembly

   • 200 g of praline
   • 50 g of raw hazelnuts
   • 15 g of vanilla or white sugar

   • After the time has passed, we remove the tart from the fridge, carefully unmould it and plate it.
   • We place the praline in a piping bag without a nozzle, make a small opening of about 5 mm in diameter, and pipe it in a spiral shape over the top of the tart.
   • In a saucepan, we heat the raw hazelnuts with the sugar over medium heat, stirring constantly with a spatula until each one is coated with a thin layer of caramel.
   • We spread the caramelised hazelnuts on a sheet of baking paper on a baking tray to cool.
   • Once the hazelnuts have cooled, we distribute them over the praline on top of the tart.
   • Store in the fridge until ready to serve. Leave at room temperature for about 30 minutes before serving.

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