Flan Pâtissier Noisette & Praliné is a refined take on the classic French Flan Pâtissier, a beloved pastry often showcased in the windows of Parisian patisseries. This elegant dessert enhances the traditional smooth, custard-like flan by incorporating the rich, nutty essence of hazelnuts (noisette) and the caramelized depth of praliné, creating a truly indulgent experience perfect for special occasions or an exquisite finale to any meal.
Known as “Parisian Flan,” the original Flan Pâtissier is cherished for its velvety custard filling encased in a crisp, buttery pastry shell. This version elevates the classic by introducing layers of roasted hazelnuts and praliné, offering a delightful contrast of textures—creamy and luscious with a subtle crunch and caramelized sweetness.
Ideal for those who appreciate desserts that balance richness without being overly sweet, this flan brings together the earthiness of hazelnuts and the smoothness of custard in perfect harmony. The praliné adds a delicate sweetness, enhancing the overall depth of flavor and making each bite a luxurious treat.
Ingredients:
For the Pastry Crust:
- 250g all-purpose flour
- 125g unsalted butter, chilled and diced
- 80g powdered sugar
- 1 egg
- 1 pinch of salt
For the Flan Filling:
- 1 liter whole milk
- 6 large egg yolks
- 150g granulated sugar
- 100g corn starch
- 200g praliné (hazelnut-almond spread)
- 1 tablespoon vanilla extract
- 100g hazelnuts, roasted and finely chopped
Preparation:
1: Prepare the Pastry Crust
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- In a large mixing bowl, combine the flour, salt, and powdered sugar.
- Add the chilled butter cubes and rub them into the dry ingredients using your fingers until the mixture resembles coarse breadcrumbs.
- Add the egg and mix until the dough comes together. If it’s too dry, add a little cold water.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2: Prepare the Flan Filling
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- In a large saucepan, heat the milk over medium heat until just simmering. Remove from heat.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and corn starch until smooth and pale.
- Gradually pour the hot milk into the egg mixture while whisking continuously to avoid curdling the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth custard.
- Remove from heat and stir in the vanilla extract, praliné, and chopped hazelnuts. Mix well to combine.
3: Assemble the Flan
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- Preheat your oven to 180°C (350°F).
- Roll out the chilled pastry dough on a lightly floured surface to about 1/4 inch thickness.
- Line a 9-inch tart pan with the dough, pressing it gently into the edges and trimming the excess.
- Pour the flan filling into the prepared crust, smoothing the top with a spatula.
4: Bake the Flan
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- Bake in the preheated oven for 35-40 minutes, or until the top is golden and set.
- Allow the flan to cool completely in the pan before transferring it to a serving plate.
5: Serve
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- Slice and serve the Flan Pâtissier Noisette & Praliné on its own, or with a dollop of whipped cream for an extra touch of indulgence.
Cooking Note:
- Ensure that the custard is thickened properly before adding it to the crust, as this will prevent a runny flan.
- If the top of the flan starts browning too quickly in the oven, cover it loosely with aluminum foil.
Serving Suggestions:
When serving Flan Pâtissier Noisette & Praliné, there are several ways to elevate the presentation and enhance the overall dining experience:
- Fruit Garnish: Fresh fruits like raspberries, strawberries, or blueberries add a burst of freshness that complements the rich, creamy texture of the flan. The tartness of the berries contrasts beautifully with the sweetness of the flan, balancing the flavors.
- Whipped Cream: A dollop of freshly whipped cream on top of each slice adds an airy lightness. You can even fold in a bit of hazelnut liqueur into the whipped cream for an added layer of flavor that ties in with the hazelnut theme.
- Caramel Drizzle: Drizzling a homemade caramel sauce over the top of the flan adds an extra layer of sweetness and enhances the flan’s smooth texture. The caramel can also be made with a hint of praline for a cohesive flavor profile.
- Toasted Nuts: Sprinkle some toasted hazelnuts or almond slivers on top for added crunch. The nutty flavor pairs perfectly with the hazelnut and praliné filling, providing a satisfying contrast in texture.
- Coffee Pairing: Serve the flan with a strong espresso or a creamy latte. The bitterness of the coffee will cut through the richness of the flan, creating a delightful balance of flavors.
- Chocolate Sauce: A light drizzle of dark chocolate sauce can complement the nutty flavors while adding a luxurious touch to the dessert. The slight bitterness of dark chocolate can provide a pleasant contrast to the sweetness of the flan.
- Presentation: Consider serving the flan on a decorative dessert plate with a dusting of powdered sugar around the edges. Adding a sprig of fresh mint or a small edible flower on the side can elevate the visual appeal of the dish.
These serving suggestions not only enhance the flavor and presentation of the flan but also offer a well-rounded dessert experience that delights all the senses.
Variations:
The Flan Pâtissier Noisette & Praliné is a delightful French dessert, but there are several ways to vary the recipe to suit different tastes and preferences:
- Chocolate Hazelnut Flan:
- Add Chocolate: Incorporate melted dark chocolate into the custard mixture to create a rich and indulgent chocolate hazelnut flan. This variation enhances the depth of flavor and adds a luscious chocolatey twist to the classic recipe.
- Chocolate Crust: Use a chocolate pastry crust instead of a traditional one to further complement the chocolate addition.
- Fruit-Infused Flan:
- Berries: Add a layer of fresh raspberries or strawberries over the praliné before pouring the custard mixture. The fruit’s natural tartness contrasts with the sweet, creamy flan, adding a refreshing element.
- Citrus Zest: For a bright and zesty flavor, incorporate citrus zest (like orange or lemon) into the custard mixture. This variation adds a subtle citrusy aroma that pairs beautifully with the hazelnut and praliné.
- Nut Variations:
- Almond: Replace the hazelnuts with almonds and the praliné with almond paste. This creates an almond-flavored flan that’s just as rich and satisfying.
- Pistachio: Swap out the hazelnuts for pistachios to create a pistachio-flavored flan. Garnish with crushed pistachios for a vibrant green finish.
- Savory-Sweet Flan:
- Salted Caramel: Incorporate salted caramel into the custard or drizzle it on top after baking. The salty-sweet combination adds a new dimension to the dessert, making it an exciting variation for those who enjoy a hint of saltiness with their sweets.
- Dairy-Free Flan:
- Coconut Milk: Substitute the dairy milk with coconut milk for a dairy-free version. The coconut flavor adds a tropical twist that pairs wonderfully with the praliné and hazelnuts.
- Almond Milk: For a lighter, nutty flavor, use almond milk instead of regular milk. This variation is perfect for those looking to reduce their dairy intake without sacrificing flavor.
- Flan Pâtissier with a Twist of Coffee:
- Coffee Infusion: Add a shot of espresso or strong brewed coffee to the custard mixture. The coffee flavor will complement the nutty notes of the hazelnut and praliné, creating a dessert that’s perfect for coffee lovers.
These variations allow you to experiment with different flavors and textures, making the Flan Pâtissier Noisette & Praliné a versatile dessert that can be customized to suit any occasion or
Tips:
- For an even richer flavor, consider using brown butter in the crust.
- If you can’t find praliné, you can make your own by processing caramelized hazelnuts and almonds in a food processor until smooth.
- Allow the flan to cool completely before slicing, as this helps to set the custard.
Prep Time:
- 30 minutes
Cooking Time:
- 40 minutes
Total Time:
- 1 hour 10 minutes (plus chilling time)
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 8g
- Sodium: 120mg
FAQs:
Q: Can I use almond milk instead of whole milk?
A: Yes, almond milk can be used as a substitute, but it may alter the flavor slightly and the custard might not be as rich.
Q: How long can I store the flan?
A: The flan can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to keep it fresh.
Q: Can I freeze the flan?
A: Freezing is not recommended as it can affect the texture of the custard. It’s best enjoyed fresh.
Q: Can I add chocolate to the filling?
A: Yes, you can add 100g of melted dark chocolate to the custard mixture for a chocolate-hazelnut twist.
Q: What can I use if I don’t have praliné?
A: You can substitute praliné with Nutella or a similar hazelnut spread, or make your own by blending caramelized nuts until smooth.
Conclusion:
Flan pâtissier noisette & praliné is not just a dessert; it’s an experience, a delightful journey into the rich and creamy world of French pastries. Its perfect balance of the creamy custard filling, the subtle crunch of praliné, and the delicate nuttiness of hazelnuts creates a symphony of flavors and textures that dance on your palate with every bite.
This elegant dessert, with its origins deeply rooted in classic French patisserie, embodies both tradition and creativity. It’s a testament to how a simple flan can be elevated to gourmet status by incorporating high-quality ingredients and carefully crafted layers. The combination of hazelnut and praliné not only adds depth to the flavor but also brings a comforting warmth that is perfect for any occasion, be it a casual family gathering or a sophisticated dinner party.
What makes this flan truly stand out is its versatility and the joy it brings to both the baker and the taster. Whether you are an experienced baker or a novice in the kitchen, this recipe is accessible and rewarding. The time spent preparing this flan is well worth the satisfaction of presenting a dessert that is as visually appealing as it is delicious.