Vanilla Chocolate Flan Patissier

Couldn’t decide if I wanted a flan patissier with vanilla or chocolate. So I made both in one, creating this nice two-layered vanilla chocolate flan patissier.

Flan has so many different variations with each country having its own flan, egg tart, pasteis de nata and so on… It initially is based on British custard cake than have spread across Europe first and then the world throughout the time of colonisation.

Flan Patissier

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Flan Patissier

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Servings	Prep Time	Cook Time	Passive Time
8people	20minutes	30minutes	1hour

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
30minutes	1hour

• Course Dessert
• Cuisine French

Ingredients

• 1 Puff pastry
• 330 g Milk Semi-Skimmed
• 330 g water
• 10 g Vanilla Extract
• 50 g Chocolate
• 50 g Cornstarch
• 2 Eggs
• 2 Egg Yolks
• 100 g Caster Sugar

Servings: people

Units:MetricUS Imperial

Ingredients 1 Puff pastry 330 g Milk Semi-Skimmed 330 g water 10 g Vanilla Extract 50 g Chocolate 50 g Cornstarch 2 Eggs 2 Egg Yolks 100 g Caster Sugar Servings: people Units:MetricUS Imperial

Course Dessert Cuisine French

Instructions

1. Prepare the ingredients for the filling.
2. Lay the pastry across the tart tin. Press the dough into the corners of the tin using your thumbs.
3. Use a fork to poke the crust. This will prevent the crust from rising too much.
4. Chill for 30 mins.
5. Separate all the ingredients for the custard in two. We will first start with the vanilla custard.
6. Put the water, milk and vanilla into a medium saucepan at medium heat.
7. In a large bowl, mix the sugar, egg and yolk.
8. Add the corn flour and mix until it has a smooth consistency.
9. Poor 1/3 of the simmering water/milk and mix.
10. Pour the mixture in the saucepan.
11. Cook over medium heat, whisking all the time.
12. Whisk until the custard is thick enough to hold the marks of whisk and the first bubble appears on the surface.
13. Repeat the step with the other half of the ingredient and add the chocolate in the custard at the end.
14. Pour the first layer of vanilla on the cold puff pastry.
15. Chill for 10 min in the fridge.
16. Cover with the chocolate layer.
17. Chill for 1 hour in the fridge.
18. Pre-heat your oven at 160C.
19. Bake for 30min.
20. Chill for 1 hour in the fridge.
21. Your flan patissier is now ready! You can enjoy it as a lunch dessert or afternoon snack!