Crème brûlée flan

Techniques covered

• Scraping a vanilla pod
• Make croissant dough with visible layers
• Making croissant dough
• Kneading croissant dough with a mixer
• Shape a dough prior to the layering process
• Shaping butter prior to the layering process
• Rolling out leavened dough
• Flour a work surface
• Making a single fold
• Encasing butter into a dough
• Making a double fold
• Cutting puff pastry
• Rolling out puff pastry
• Cut strips with visible flaky layers
• Blind-bake a croissant dough in a ring mold
• Lining a ring
• Greasing a pastry ring
• Lining a tall ring
• Blind-bake a shortcrust pastry
• Fraisage a shortcrust pastry dough
• Make a diamond shortbread
• Rolling out shortcrust pastry
• Bake a diamond shortbread
• Assembling a flan
• Cutting shortcrust pastry dough
• Making a vanilla-flavored flan mix
• Baking a flan
• Infusing milk or cream
• Caramelize sugar with a blowtorch
• Use a blowtorch
• Make a crème brûlée-style finish on a flan