How to make Cédric Grolet’s flan with croissant dough

Prepare the dough by mixing strong flour, milk, egg, salt, sugar, fresh yeast, and 20g of butter until smooth at middle to high speed for about 15 minutes.

Proof the dough at room temperature for 1 hour until it doubles in size.

Prepare a butter block by rolling out 100g of butter to 15*15cm and storing it in the refrigerator.

Roll out the dough to 15*30cm and freeze for at least 1 hour.

After freezing, roll the dough to a final size of 25*25cm and crop a circle of 25cm.

Prepare the flan mixture by mixing 110g of egg, 100g of sugar, 55g of custard powder, 550g of milk, and 1g of vanilla, then bring to a boil while mixing for 3 minutes.

Add 50g of butter to the flan mixture.

Mold the dough into an 18cm mold and keep it in the freezer.

Bake at 170°C for about 40 minutes and cool down completely.

Spice Level:

Allergens