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, mix the flour with the cold butter cut into small pieces.
   • Mix until the butter is fully incorporated into the flour. The result should be a sandy texture, similar to crushed biscuits.
   • Add the sugar and salt, then mix well.
   • Finally, add the water and mix just enough for it to come together into a smooth, homogeneous dough.
   • Do not overwork the dough, as the goal is to avoid developing the gluten in the flour to ensure a crumbly texture after baking.
   • Transfer the dough to the work surface between two sheets of baking paper and roll it out to a thickness of 3 mm.
   • Chill in the fridge for about 30 minutes to make it easier to handle.
   • Once firm, place the dough into a 22 cm diameter and 6 cm high tin, covering the base and sides. Trim the excess dough with a knife.
   • Chill in the fridge for at least 1 hour until ready to use.

2. Hazelnut Custard 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

   • Heat the milk with the cream in a saucepan over medium heat until it starts to steam.
   • Meanwhile, mix the sugar, cornflour and eggs in a bowl, whisking well until smooth and lump-free.
   • Once the milk mixture is nearly boiling, pour it slowly into the egg mixture while whisking continuously to combine.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly with the whisk until the custard thickens.
   • Remove from the heat, add the praline and mix thoroughly.
   • Take the tin with the shortcrust pastry and pour the custard inside. Smooth the surface with a spatula.
   • Bake with top and bottom heat at 180º C for 1 hour and 10 minutes.
   • Cool at room temperature, then refrigerate 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 chilling, remove the tart from the fridge, carefully unmould and place on a serving plate.
   • Fill a piping bag without a nozzle with the praline, cut a small opening of about 5 mm and pipe a spiral pattern over the top of the tart.
   • In a saucepan, heat the raw hazelnuts with the sugar over medium heat, stirring constantly with a spatula until each nut is coated with a thin layer of caramel.
   • Spread the caramelised hazelnuts on a baking paper-lined tray and leave to cool.
   • Once cool, distribute the hazelnuts over the praline on top of the tart.
   • Store in the fridge until ready to serve. Allow to sit at room temperature for 30 minutes before serving.

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