Claire Saffitz Makes this Iconic French Pastry for the Holidays (Parisian Flan) | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make Parisian Flan, a traditional French bakery tart featuring a flaky pastry crust and a creamy vanilla pastry cream filling. She shares tips on preparing the dough with lamination for extra flakiness, cooking the custard filling, and chilling the tart before slicing and serving.

From the video

Answers: How do you make Parisian flan from scratch?

• Parisian flan recipe
• Flaky pastry dough technique
• Lamination for pie dough
• Custard tart filling preparation
• Baking with Kerrygold butter

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon Diamond Crystal kosher salt
• 8 tablespoons unsalted butter
• ice water
• 3 1/2 cups whole milk
• 1 cup granulated sugar
• kosher salt
• 1 vanilla bean
• 1 tablespoon vanilla paste
• 6 tablespoons cornstarch
• 4 egg yolks
• 2 eggs

What it concludes

• Kerrygold butter provides superior creaminess, concentration of flavor, and high fat content that produces the flakiest, butteriest crusts.
• Using a bench scraper instead of fingertips when incorporating butter into pie dough prevents the butter from melting and keeps hands clean.
• Laminating pie dough by folding and rolling it multiple times creates distinct layers for extra flakiness.
• Refrigerating the pie dough for at least 2 hours allows the gluten to relax and the butter to chill.
• Baking the pastry cream until it reaches a slow boil is necessary to fully activate the cornstarch thickener without overcooking the eggs.