Butterfly Vanilla Flan by Jonathan Soukdeo
Jonathan Soukdeo, the Executive Pastry Chef of Butterfly Patisserie, located in the luxurious Rosewood Hong Kong hotel, presents delicate creations that transport you to France. The chef, with more than 15 years of experience in the sector working with great professionals in Paris, has received many compliments for his ingenious creations.
In the section of the new pastries collection that he has developed for Butterfly, we find this Vanilla Flan, a classic delicacy starring smooth and velvety Tahitian vanilla cream filling, infused with the rich flavors of premium vanilla beans, nestled within a buttery pastry. Don’t miss out on the recipe!
Vanilla Flan
Flan
- 170 g ready-made puff pastry
- 10 g egg yolk
Roll out the puff pastry and place it on a flan tin, starting from the edge nearest to you. Gently press the pastry down onto the base and cut off any excess dough.
Preheat the oven to 160°C. Line the flan with baking parchment and fill it with ceramic baking beans. Bake for about 60 minutes or until the pastry is brown, then remove the beans.
Cut off the excess dough after the first baking. Brush the puff pastry with egg yolk and bake again at 160°C for about 4 minutes or until it turns golden brown. Set aside the pre-cooked puff pastry.
Filling
- 385 g milk
- 88 g egg york
- 33 g corn flour
- 55 g sugar
- 1 g salt
- 4,5 g vanilla bean
- 110 g cold cream
- 55 g butter
Bring the milk, sugar, salt, and vanilla bean to a boil. Then, lower the heat and gradually mix in the egg yolk and cornstarch with a whisk. Continue stirring until the custard thickens.
Chill the custard and pour it into the pre-cooked puff pastry.
Bake the vanilla flan at 160°C for 30 minutes.
After it is done, allow the flan to cool down.
Chantilly mascarpone
- 11 g milk
- 11 g sugar
- 0,5 pot vanilla bean
- 8 g gelatine mix
- 23 g mascarpone
- 100 g cream
Mix the milk and sugar together in a pot and bring to boil, add in vanilla beans and infuse for 15 minutes, filter, and set aside.
In another mixing boil, mix cold cream, mascarpone, and melted gelatine.
Mix together the batter of the two previous points. Add the mixture into the mold and refrigerate for 30 minutes.
Place the chilled Chantilly Mascarpone on top of the flan.
