Almond praline & tahitian vanilla flan

Almond praline & tahitian vanilla flan

Pierre-Jean Quinonero
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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

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