Vanilla Parisian Flan
this recipe is about vanilla french flan. the easiest amazing recipe to make the best rich flan ever. Presently you can take your preferred sweet alongside you in your pocket and appreciate that extraordinary taste at whatever point and any place you need.
Flan is an energizing and different French treat that arrives in a wide assortment of flavors. Despite the fact that it is alluded to as a French sweet, it is something that is appreciated everywhere throughout the world.
On the off chance that you have for the longest time been itching to visit France however haven't had the opportunity or cash, there is as yet a way you can encounter what it resembles to live in France. You can generally attempt a portion of the nourishments and treats that originate from France. For instance, one delicious treat you can attempt is vanilla french flan. In the event that you don't know what it is, at that point, you will be satisfied to realize that it is what might be compared to the best sweet, just better.
Dark Flan Dough
Quantity:
500.8 gr T55 flour250.4 gr fresh butter
10.0 gr Fine salt
100.2 gr caster sugar
83.5 gr whole eggs
75.1 gr milk
1020.0 gr total gross weight(if you want)
PROCEDURE:
"Grease the circles with butter. With a mixer using the leaf, put the flour, the fresh butter in small pieces, the fine salt, the caster sugar and fresh the dough until the butter is incorporated into the flour. Add the eggs and part of the milk until the consistency of the desired dough. The dough should be soft, but not too soft. Mix well, and rid with dough filmed in the refrigerator several hours before
use. Spread with a rolling mill at 3 mm thickness "
Recipe: Parisian Flan
Quantity:
687.6 gr Whole milk N ° 1137.5 gr caster sugar N ° 1
5.5 gr Liquid vanilla
55.0 gr Egg yolks
45.8 gr caster sugar N ° 2
73.3 gr Cream powder
229.2 gr Whole milk N ° 2
1234.0 gr total gross weight
PROCEDURE:
Mix the egg yolks with the caster sugar No. 2, add the cream powder, mix and finish with the whole milk No. 2. Heat milk N ° 1 with caster sugar N ° 1 and liquid vanilla. Mix the two devices, give a boil then pour the hot device in a circle of 200 mm in diameter and 45 mm in the dark height of dough. Bake at 200 ° C for 6 minutes then lower to 180 ° C for about 10 minutes. lift the circle to control the cooking of the dough. for 1 blank of 200 mm, pour 1100 gr
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