Hazelnut Flan Pâtissier

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Round cake pan

22 cm Springform

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

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.

Discover the history of hazelnut Flan Pâtissier.

You might be interested ...

Check out these other recipes.

Parisian flan

Cherry clafoutis

Hazelnut chocolate cheesecake