Decadent Flan Pâtissier Noisette & Praliné Recipe

FLAN Pâteier Noisette & Praliné is an exquisite variation of traditional French dessert, Flan Pastreir, which is often adorned to the windows of Parisian pastries. This delicious dessert hikes the creamy and velvety texture of the classic flan with the rich flavors and hazelnut hazelnuts (briselle) and praline, the elevant has a decadent treat which is perfect for special occasions or a luxurious end to a meal.

The traditional Flan Flan Pristissier, also known as “Parisian flan”, is loved for its smooth garnish and similar to a custard locked in a buttered and puff past. By incorporating the hazelnuts and the praline in the mixture, this recipe adds an additional layer of complexity, which makes it not only creamy and smooth but also rich and slightly crunchy with a subtle sweetness of the praline.

This version of the blank is particularly attractive for those who appreciate the combination of creamy textures with a crunchy hazelnut, as well as those who appreciate desserts which are not too sweet but which are always indulgent. The addition of roasted hazelnuts adds a earthy flavor that goes perfectly with the creamy cream, while the praline brings a gentle caramel that improves the general taste.

Ingredients:

For the pastry crust:

• 250g of versatile flour
• 125g of unical, refrigerated and dice butter
• 80 g powdered sugar
• 1 egg
• 1 pinch of salt

For the filling of the flan:

• 1 liter whole milk
• 6 large egg yolks
• 150 g of granulated sugar
• 100 g corn farm
• 200g of praline (propagation of hazelnut-amande)
• 1 tablespoon of vanilla extract
• 100 g of hazelnuts, roasted and finely chopped

Preparation:

1: Prepare the pastry crust

• • In a large bowl to mix, mix the flour, salt and powdered sugar.
  • Add the refrigerated butter cubes and rub in the dry ingredients using your fingers until the mixture looks like the coarse breadcrumbs.
  • Add the egg and mix until the dough comes together. If it is too dry, add a little cold water.
  • Shape the dough on the disc, roll it up in a plastic film and refrigerate for at least 30 minutes.

2: Prepare the filling of the blank

• • In a large saucepan, heat the milk over medium heat until simmering. Remove from heat.
  • In a separate bowl, whisk the egg yolks, granulated sugar and corn starch until it is smooth and pale.
  • Gradually pour the hot milk into the egg mixture while whisking continuously to avoid prelising the eggs.
  • Turn the mixture in the saucepan and cook over medium heat, stirring constantly until it thickens in custard.
  • Remove from the heat and incorporate the vanilla extract, the praline and the chopped hazelnuts. Mix well to combine.

3: assemble the flan

• • Preheat your oven to 180 ° C (350 ° F).
  • Unroll the refrigerated dough on a slightly floured surface about 1/4 thick thick.
  • Line a 9 -inch pie pan with the dough, gently pressing it in the edges and pointing out the excess.
  • Pour the flan garnish into the prepared crust, smoothing the top with a spatula.

4: Cook the blank

• • Bake in the preheated oven for 35 to 40 minutes, or until the top is golden and adjusted.
  • Let the flan cool completely in the pan before transferring it to a service plate.

5: Serve

• • Slice and serve the dough crane hazelnut & praline alone, or with a spoonful of whipped cream for an additional touch of indulgence.

Kitchen note:

• Make sure that the custard is properly thickened before adding it to the crust, as this will prevent a flowing blank.
• If the top of the flan begins to brown too quickly in the oven, cover it freely with aluminum foil.

Suggestion services:

During service Hazelnut & Praline Pastry FlanThere are several ways to raise the presentation and improve the global culinary experience:

1. Fruit garnish: Fresh fruits such as raspberries, strawberries or blueberries add a burst of freshness that completes the rich and creamy texture of the flan. The acidity of the berries contrasts magnificently with the softness of the blank, balancing the flavors.

2. Whipped cream: A spoonful of freshly whipped cream on each edge adds airy lightness. You can even fold a little hazelnut liqueur in the whipped cream for an additional layer of flavor that binds to the hazelnut theme.

3. Caramel: Water a homemade caramel sauce on top of the blank adds an additional layer of sweetness and improves the smooth texture of the blank. Caramel can also be done with a hint of praline for a cohesive flavor profile.

4. Grilled nuts: Sprinkle grilled hazelnuts or almond shards on top for more crunch. The hazelnut flavor goes perfectly with the garnish of hazelnut and praline, offering a satisfactory contrast in the texture.

5. Coffee jacks: Serve the flan with a strong espresso or creamy milk. The bitterness of coffee will cross the richness of the flan, creating a delicious balance of flavors.

6. Chocolate sauce: A slight fillet of dark chocolate sauce can complete the nut flavors while adding a luxurious touch to the dessert. The slight bitterness of dark chocolate can give a pleasant contrast to the softness of the flan.

7. Presentation: Consider serving the blank on a decorative dessert plate with a sprinkling of powdered sugar on the edges. The addition of a bit of fresh mint or a little edible flower on the side can raise the visual appeal of the dish.

These service suggestions not only improve the flavor and the presentation of the flan, but also offer a well -balanced dessert experience that delights all the senses.

Variations:

THE Hazelnut & Praline Pastry Flan is a delicious French dessert, but there are several ways to vary the recipe to suit different tastes and preferences:

1. Hazelnut chocolate flan::

   • Add the chocolate: Incorporate melted dark chocolate into the mixture of pastry cream to create a rich and indulgent chocolate hazelnut. This variation improves the depth of the flavor and adds a luscious chocolate turn to the classic recipe.
   • Chocolate crust: Use a chocolate pastry crust instead of a traditional addition to further complete the addition of chocolate.

2. Fruit infused blank::

   • Berries: Add a layer of fresh raspberries or strawberries to the praline before pouring the mixture of custard. The natural acidity of the fruit contrasts with the sweet and creamy blank, adding a refreshing element.
   • Citrus zest: For a light and spicy flavor, incorporate the citrus zest (such as orange or lemon) in the custard mixture. This variation adds an aroma of subtle citrus that goes perfectly with the hazelnut and the praline.

3. Nut variations::

   • Almond: Replace the hazelnuts with almonds and the praline with almond paste. This creates an almond flan that is just as rich and satisfactory.
   • Pistachio: Exchange the hazelnuts for pistachios to create a pistachio flan flan. Garnish with crushed pistachios for a vibrant green finish.

4. Soft and soft blank::

   • Salt caramel: Incorporate salted caramel into the custard or sprinkle it on top after cooking. The savory-suiced combination adds a new dimension to the dessert, which makes it an exciting variation for those who like a hint of salinity with their candies.

5. FLAN without dairy products::

   • Coconut milk: Replace dairy milk with coconut milk for a dairy -free version. The coconut flavor adds a tropical touch that goes perfectly with praline and hazelnuts.
   • Almond milk: For a lighter and hazelnut flavor, use almond milk instead of ordinary milk. This variation is perfect for those who seek to reduce their dairy contribution without sacrificing flavor.

6. Pastry blank with a coffee tour::

   • Coffee infusion: Add a photo of espresso or strong brewed coffee to the mixture of custard. The flavor of coffee will complete the hazelnut and praline hazelnut notes, creating a perfect dessert for coffee lovers.

These variations allow you to experiment with different flavors and textures, which makes the Hazelnut & Praline Pastry Flan A versatile dessert that can be personalized to adapt to any occasion or

Advice:

• For an even richer flavor, consider using brown butter in the crust.
• If you can’t find a praline, you can do yours by treating hazelnuts and caramelized almonds in a culinary robot to smooth consistency.
• Let the flan cool completely before deciding, as it helps to adjust the custard.

Preparation time:

Cooking time:

Total time:

• 1 hour 10 minutes (more cooling time)

Nutritional information (by portion):

• Calories: 450 kcal
• Protein: 8g
• Sodium: 120 mg

Faq::

Q: Can I use almond milk instead of whole milk?
A: Yes, almond milk can be used as a substitute, but it can slightly change the flavor and pastry cream may not be as rich.

Q: How long can I store the blank?
A: The blank can be stored in the refrigerator up to 3 days. Cover it closely with plastic film to keep it cool.

Q: Can I freeze the blank?
A: Gel is not recommended because it can affect the texture of custard. It is better appreciated fresh.

Q: Can I add chocolate to the garnish?
A: Yes, you can add 100 g of dark chocolate melted to the cream mixture for a touch of chocolate.

Q: What can I use if I don’t have a praline?
A: You can replace the praline with Nutella or a similar propagation of hazelnut, or do yours by mixing caramelized nuts until smooth consistency.

Conclusion:

FLAN PASSIER NOISETTE & PRALINE is not only a dessert; It is an experience, a delicious journey through the rich and creamy world of French pastries. Its perfect balance of the creamy garnish of custard, subtle crunch of praline and delicate hazelnut of hazelnuts creates a symphony of flavors and textures that dance in palaces with each bite.

This elegant dessert, with its origins deeply rooted in classical French pastry, embodies both tradition and creativity. It is a testimony to how a simple blank can be raised in the state of the gourmet by incorporating high quality ingredients and carefully designed layers. The combination of hazelnuts and praline not only adds depth to flavor, but also provides comforting warmth which is perfect for any occasion, whether it is a relaxed family gathering or sophisticated dinner.

What makes this blank really stand out is its versatility and the joy it brings to the baker and the taster. Whether you are an experienced baker or a novice in the kitchen, this recipe is accessible and enriching. The time spent preparing this flan is well worth the satisfaction of presenting a dessert as visually attractive as delicious.