I made my first flan pâtissier
Banilla seeds close up
>>21007076>makes pizza bowl>stuffs it with ricottawhy are eye-talians like this?
>>21007128>flan pâtissier>"custard pastry">eye-talian>stuffs it with ricottaWhy are nahmericans like this?
>>21007141why are yoou so in denial
>>21007171it's a French custard pastry. No amount of feelings or freedoms will change that.
>>21007171what number do i need to call for you to stop projecting?
>>21007076Stay calm and give me the flan!
God damn OP that looks real fuckin tasty. Recipe so that I may endeavor to attempt my own?
I think it's the white balance, but it looks like a mini-Chicago style pizza bite.
>>21007069it looks like it should be a savoury dish not a dessert desu.
>>21007062Massive failure. How do you fuck up something that is already simple and basic?
>>21007128Italian food in general is shit but hipster faggots and retards love it. Overrated trendy garbage.
>>21007062Actual Italians would laugh at this
>>21007355>>21007359>flan pâtissier>ItalianWhy are nahmericans like this?
>>2100725169
I tried making one but my custard wasn't smoothI don't know if I overcooked it when I was cooking the custard or if I overcooked it when I baked it
>>21007062based
>>21007062>>21007069>>21007076>>21007079G I V EIVER E C I P EECIPEPLEASE>>21007712BASED FLAN POSTER
>>21007079Nice and creamy, yum!
Would eat
>>21007359Flan is french, retard.
>>21007062cooor flan; some propa scran
>>21007141>>21007189>>21007447>>21008281Someone once said you shouldn't talk to idiots, it educates them.>>21007266Sorry, the flan has been eaten. Next time.>>21007712>>21008019>>21008273>>21008282Thanks bros.
>>21007280>>21007899Recipe, it's for a mold of 14 cm in diameter and 6 cm in height.>>21007520Follow the recipe and you'll get it, it's my first and followed it religiously and came out great and tasty.
>>21008940>the flan has been eaten. Next time.
>>21007062Is that Flan? The flavor filled mexican dessert?
>>21011253No its italian
Spanish and French. Dairy and sugar remind the Italians of the Cuban victory in the coffee wars.
>>21008943What does it mean to sand butter with flour
>>21011527>Spanishlol
Its burnt dickhead
>>21007076>>21007079Weird texture, looks like you either didn't pick the right quantities or undercooked it
>>21011620>Sabler - To cut butter or another fat into flour until it is pebbly. You mix butter with flour until it becomes a sand like texture.>>21012107The quantities are right, i followed the recipe to the T. I think i did not let it long enough in the fridge as the small slice that was left and ate later was firmer.I also messed up, i boiled the milk cream and vanilla pod together as per the recipe i posted, but the OG recipe maker says to boil the milk with the vanilla pod then mix with the egg sugar mix then bring to first boil and then out of the fire add the cream and mix.I'll try again probably tomorrow or the day after. I also overfilled it and overflowed a bit so i'll also make sure to better that.
>>21007076>>21007062That's a go'za
>>21012967no silly that's a 'lan'ssier
>>21012967this gnucca eatin Portuguese goza tarts.
>>21008943thanks bro. I'm going to try making this. what size is the mold you used?
>>21008943>>21013037never mind I see you posted it, I'm just regarded
>>21013037>>21013039Enjoy, just don't mix the cream with the milk and vanilla as the pic says.Bring the milk and vanilla pod to a boil, remove the vanilla pod, and pour the hot liquids over the egg and sugar, and cook again until thickened, stirring constantly.Remove from heat then add the room temp cream.
>>21012960Could be a problem with how you cook the custard, I believe you have to leave the whole mix heated for a minute at the end and keep mixing it hard. In any case the custard should be smooth and thick, and not grainy or runny. Here's a recipe from a decent chef but it's in frenchhttps://www.youtube.com/watch?v=XnbuetJnOEw
>>21014416Also for the flan, he bakes it for 30-35 min at 200 °C.
>>21014416>but it's in frenchhttps://www.youtube.com/watch?v=AqI0a_biziA
>>21014416>>21014418Jokes aside i searched for a recipe that fit my mold 14cm diameter and 6cm height and found the recipe i followed.It's from a blog of a woman that redoes a recipe by Jo Chamalo.I downloaded Jo Chamalo's second book about flans and will follow the recipe to the T directly from the source.I'll try to do his Flan pâtissier vanille café.
>>21014649>flan pâtissier vanille caféReading this makes me want to put nog in my coffee real bad.
>>21014867Do eeeeeet! Dude even has a flanmisu recipe(flan tiramisu)I started doing the coffee praliné.
>>21015170Oven roast
>>21015174Made the caramel in the meantime
>>21015181
>>21015191Posting the pics i took 30min ago whilst making the praliné. The mixer motor has to cool down.
>>21015200Roasting, smells so good
>>21015206Caramel cooling just like the motor.
>>21015210Removed as much skin as i could
>>21015216Mix everything together.
>>21015228
>>21015234Praliné starting to form
>>21015240Current time, praliné almost made
>>21015250Add the salt
>>21015339Mix the salt and done
>>21014647>you've been etchebested
>>21015341nigga made shit
>>21015838Many delicious things look the same pre and post digestion,
>>21014647
>>21015341Made the pâte sucrée vergoise yesterday night, let it one night in the fridge, and lined the mould.
>>21017026Cream ingredients
>>21017028Vanilla cream done.
>>21017029Coffee cream ingredients.
>>21017030Coffee cream done
>>21017031Frozen praliné disc, 12cm diameter, around 1cm height
>>21017034frozen coffee vanilla praliné disc goes in the mould
>>21017036fill alternating with vanilla cream and coffee cream
>>21017037Zebra with a knife
>>21017040oven
>>21017042oven, later.
>>21017045now, cooked and cooling.
great job! actual cooking on /ck/, unbelievable!
>>21007062>>21007069>>21007076Looks great anon, I'd murder that
>>21017047Two hours cooldown, time to unmould, things can still go south>>21017067>>21017131Thanks bros
>>21017251Holy fucking shit it went perrrrfect.Two hours in the fridge then it's feast time.
>>21017258Gentlemen, my second flan pâtissier, the vanille café.
>>21017442it's a banger
>>21017442Yeah, that fucks.
>>21008943Thanks anon. I've had it in France once and it was one of the best pastries I've ever had. Wanted to make it myself but didn't know which recipe to use. Yours looks exaclty like the one I had, so ai'm keeping this
>>21007062holy shit anon that's my favorite dessert, good job
>>21017445fuck that looks good, btw if any of you is in Paris go get one at Stohrer or Les ateliers de Pascal Guerreau, some of the best creamy flans
>>21017445Very nice
>>21017654Will they look down on me for my backwoods Ontarois accent?
>>21017805nah they're used to tourists just learn three words of french it's really easy, plus it's not as expensive as you'd think
>>21017816I speak French, just not their French.
>>21017442Looks flantastic!
>>21017445This is a triumph. Very awesome!
>>21007062I only know how to bake canele and opera cake. Looks good.
>>21018271... ... ... I can't tell if you're fucking with us. If you can bake canelé and opera cake, you can bake just about anything.
>>21017445Outstanding. I'm pretty sad that I won't be eating any
>>21017585>>21017628>>21017642>>21017654>>21017658>>21017930>>21018257>>21018271>>21019692Thanks bros, it was delicous. I'll check Stohrer or Les ateliers de Pascal Guerreau next time i'm there.For the anon who wants to make it, add 2g fleur de sel in the dough, i did not put it in the first try and the second was much better.
>>21019893I made some more coffee vanlla praliné as it's super tasty. Left is what i made for the flan. Left is what i just made. Used vanilla extract though.
>>21019898shit. right is what was made for the flan, left is what i've just made.
>>21017442Much better texture, congratulations anon
>>21019893Why fleur de sel? It's just gonna get dissolved anyway?
>>21020098Thanks bro, turns out the first one wasn't cool enough when i first ate it.>>21020938To make the aromas in the dough pop. If you don't have fleur de sel just use salt but a little less.
>>21019898encapsulated some of the praliné in white chocolate. a bit sugary but it's a banger.
>>21021662The only real interest of fleur de sel is its texture desu, other than that it's just salt
>>21021962wrong
>>21021989how?
>>21022096nigga taste it
>>21022212I've never noticed any difference
>>21007079ooh baby
>>21022244your tastebuds are fucked
>>21022272Do tell me please, what kind of taste is in fleur de sel which isn't in regular sea salt?
>>21021962Sea salt is 99.8%+ sodium chloride.Fleur de sel has less sodium chloride plus minerals (sulfate, magnesium, calcium, potassium) and moisture.As >>21022212 said dip your finger and taste them side by side.
>>21008940Why the fuck is that pizza so tall?
>>21023193mo height mo 'za
I finally got the correct sized pan today. Going to make this on Friday and see how it turns out.
>>21023707Godspeed anon. Post your results when you try please. I probably will try the flanmisu next (flan tiramisu).
>>21023808Flanmisu sounds like a terrible idea. Tiramisu is supposed to rest for a while for humidity to spread evenly in the savoiardi. That would make the crust soggy.
>>21023808Tiramiflan is a better option
>>21007062you made quiche my N word
>>21023994Quiche starts with a Q.
>>21007062>>21007069>>21007076Now I'm hungry.
>>21023064Regular sea salt and fleur de sel have exactly the same composition which is dependent on the water source and not the crystallization process. That is assuming you get unrefined sea salt. If you get refined salt it's a different story. Fleur de sel is by definition unrefined.
>>21024612>Regular sea salt and fleur de sel have exactly the same compositionYou are sure about that? Fleur de sel has less sodium and more humidity. Unrefined sea salt has more trace elements because it forms against the clay.You can weight 0.1g of each, put it on two pieces of meat the same size and the fleur de sel one will taste less salty. Tasting them side by side is even more telling. Both crushed with a mortar and pestle to remove the surface area variable.Anyways i suggested fleur de sel because the recipe calls for fleur de sel, as most pastry chefs and recipes use fleur de sel and it's what i cook with. Vid related is a pastry chef, Philippe Conticini, talking about fleur de sel and sea salt, but it's in frenchhttps://www.youtube.com/watch?v=nkBf072_PaUMy experience aligns with what he describes.Use any salt you want but fleur de sel does not taste the same as unrefined sea salt.
>>21025599>listening to a guy who advises to dip fries in coffee
>>21025599I'll rephrase: they have the same mineral composition. Both moisture and texture indeed play a key role in how we perceive taste, but both become irrelevant when you dissolve it.
>>21017445Impressive, very nice
>>21007062>>21007069>>21007076>>21007079nice to see some real cooking on the thread
>>21026673Again false. Why do you keep making easily disproven assertions?Weight the same amount and dissolve it in water and you can tell which is the fleur de sel (hint it's the one that tastes less salty)What is relevant is the taste and believe it or not they do taste different.>>21022287>Do tell me please, what kind of taste is in fleur de sel which isn't in regular sea salt?It tastes less salty because it has less sodium. That is the reason it is used so much. Because it is used as a taste vector without giving too much of a salty taste. >other than that it's just saltYou are the first persone i encounter who perceives fleur de sel the same as sea salt. Either you are dishonest, your tastebuds are broken or you were sold fake fleur de sel.Are you the same anon that believes vanilla loses it's flavour if you bake it?>>21026691>>21027078Thanks bros
>>21007062Well done anon, that looks amazing.
>>21027866Thanks bro
>>21027858I don't even know why I'm still arguing this literal non-issue, but if you put less salt in water then it's not surprising it tastes less salty...
>>21027858I'm not the same vanilla anon no. But if it just tastes like table salt but less salty, if you're putting it in a batter or another dish where it is going to be absorbed, how is it better than just using less regular salt? You won't feel the texture anyway
>>21028886>if you put less saltThey weight the same... They're both 1g. Same amount of water too.. That's a direct response to you saying>both become irrelevant when you dissolve it. Me trying to explain you fleur de sel's texture is not it's only interest is not exactly arguing.>The only real interest of fleur de sel is its texture desu, other than that it's just saltYou were told that's wrong and to taste them to see they are different.>I've never noticed any differenceYou answered. You were then told you must have defective tastebuds (desu i think you lied and never tasted them side by side)>Do tell me please, what kind of taste is in fleur de sel which isn't in regular sea salt?You were told they have a different sodium content, making them taste less salty.>Regular sea salt and fleur de sel have exactly the same compositionYou were then told they do not have the same exact composition, mostly by the nature of how they form.>I'll rephrase: they have the same mineral composition>Both moisture and texture indeed play a key role in how we perceive taste, but both become irrelevant when you dissolve it.You then were told, again, that it is not irrelevant when you dissolve it, because of the difference in sodium content you still can tell them apart.>I don't even know why I'm still arguing this literal non-issue, but if you put less salt in water then it's not surprising it tastes less salty...Now you're close to understand they do not have the same sodium content and consequently tasting different thus not being>just saltas you primarly stated.
>>21029199>how is it better than just using less regular salt? You won't feel the texture anywayBecause texture is not it's only property. Low salty taste while high taste vector is another of it's features.Like i said in >>21021662>If you don't have fleur de sel just use salt but a little less.
>>21029261>use a little bit of something cheap or a lot of the expensive stuff>very similar resultI don't get the point desu
>>21029254You're speaking to multiple anons here fyi
>>21027858the flowering of the salt increases the potency
>>21026295yes
>>21029304The calcium, potassium and magnesium will be in greater quantities in the fleur de sel. It's nice to cook with but is not indispensable.>>21029309My bad, the same points were argued though mainly that it tastes the same and that texture is it's only property.
Just made the pastry dough, gonna let it rest overnight then I'll the final result of my attempt tomorrow.
>>21031646Godspeed
>>21031646bump
>>21032261God speed is way too fast for pastries.
>>21033853I fucked up a bit getting the pastry into the pan and it split a bunch but I'm proceeding and hoping for the best
>>21034391please, proceed
>>21034527Not as evenly browned as I would have liked but I'm very happy with it. It's cooling in my fridge now. I tried some of the pastry cream before it went in the oven and it was tasty as heck, looking forward to trying an actual slice.
>>21034779Please excuse the botched slice on the left. I ran the cream through a sieve before baking to try to get the texture very smooth. Far from perfect but one of the better things I've baked in a long time. Highly recommended, thanks again OP.
>>21034861I just creme patissiered my pants.
>>21034861Looks too creamy / not solid enough, like op's first attempt. But very nice otherwise
I just checked the recipe, it looks like a fucking insane amount of work, like ridiculous amount of work
>>21034779>>21034861Flantastically based bro. Glad you tried the flan.
>>21007062A man, a flan, a canal Flanama.
>>21035763It was quite solid after it was chilled enough. I cut into it too early because I was impatient. Once it had chilled through completely the slices were very clean and smooth. It was also pretty easy to do, the only annoying part was lining the pan with the dough. I still have more vanilla beans to use up so I think I'll make this again for Christmas but I'll try to brown it more evenly.
