Almond praline & tahitian vanilla flan

Almond praline & tahitian vanilla flan

Pierre-Jean Quinonero
Difficulty Icon
Advanced
Recipe Time Icon
1h20
9
Videos
An imposingly high, meltingly-soft and vanilla-flavored flan, with a delicious almond praline base and a crunchy shortbread pastry
Almond praline & tahitian vanilla flan
Completion time
Preparation
1h20
Baking
1h10
Resting
5h30
Techniques taught
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Using the 'rub in' method (sablage)
  • Making a sweet pastry dough using a mixer
  • Lining a tart ring
  • Pre-baking a sweet pastry dough
  • Lining a tall ring
  • Blind baking a dough using a ring
  • Preparing a shiny egg wash
  • Egg washing a pre-baked pie crust
  • Roasting dried fruit in the oven
  • Scraping a vanilla pod
  • Making a dry caramel
  • Filling a piping bag
  • Mixing a preparation in a food processor
  • Making praline
  • Thinning a mix
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Making a set cream filling
  • Infusing milk or cream
  • Using a piping bag
  • Baking set cream in the oven
  • Mixing with a hand blender
  • Thinning a cream
  • Baking a flan
  • Using a piping bag
  • Making decorative shavings
  • Decorating with dried fruit
  • Grating dried fruits

Discover the first step of this course for free

Step 1 : Vanilla flavored sweet pastry dough

Pierre-Jean Quinonero
Pierre-Jean Quinonero
French Dessert Champion | Grand Hôtel du Cap Ferrat
French Dessert Champion | Grand Hôtel du Cap Ferrat

Step 2 : Lining the rings & baking the sweet pastry dough

Step 3 : Egg washing the pie shells & second baking

Step 4 : Roasting the almonds for the praline

Step 5 : Madagascar vanilla caramel for the praline

Step 6 : Madagascar vanilla & almond praline

Step 7 : Tahitian vanilla flan mix

Step 8 : Flan assembly & final baking round

Step 9 : Decorating the flans & presentation

Pierre-Jean QuinoneroPierre-Jean Quinonero

Pierre-Jean Quinonero

French Dessert Champion | Grand Hôtel du Cap Ferrat
Pierre-Jean Quinonero is a pastry chef from Auvergne. In 2021 he was awarded the prestigious title of French Dessert Champion and voted Best coffee-flavored Dessert by Lebey guides.

A young prodigy, he has worked in prestigious establishments such as the George V and the Château des Ferrières with Chefs Desty Brami and Maxime Frédéric.
Meticulous and competitive, his sweet creations have received numerous awards: France-Quebec Trophies, Best Apprentice of France, French Dessert Champion, voted Best Dessert by Lebey guides and finally, Passion Dessert prize by the Michelin Guide.

At the age of 27, he was hired as Executive Pastry Chef at the Burgundy Hotel in Paris, where he creates high-end pastry desserts, defined by elegance and sure to please the most discerning gourmets.
Pierre-Jean has been Head Pastry Chef at the sublime Grand Hôtel du Cap Ferrat since 2023.

Pierre-Jean is renowned for his gourmet, low-sugar pastries and his perfect mastery of the art of puff pastry. He particularly enjoys working with spices, including vanilla, which he chooses meticulously according to its origins and create subtle pralines to accompany his creations. Delicious flans, brioches filled with praline, and his divine, intensely flaky tarte tatin are some of his signature pastries.

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