Ah man. I love Flan. Good flan. Almond , Choc, orange , plain flavor.. every one! You've given me the courage to try. Chef Joel, if it goes like this vid..I'll be in eternal debt to you!!!!!! I won't even take the credit 😝
Haha I made this yesterday and was damn good! Came out perfect 🥳 Now I've got to figure out how to adapt it for a coconut one and a chocolate one! Merci chef, je suis très content 🤜 🤛
The recipe looks great. However, I have a question I hope you will answer. The recipe calls for "heavy cream, thickened". I'm not sure what that means. Does it mean Creme Fresh? Boiled heavy cream? Slightly whipped cream? or what?
Hello! Thank you for the recipe. In the recipe you used Heavy Cream, in my country we only have 21% cream, can I use it instead or is there a way to make a replacement? Thank you!
The recipe is not on your website in the Dessert section. Can you please post it here for us or tell me where to find it. I want to make it! Thank you! :)
Hi @recipe30, Can you please share the crust recipe from this video. Ive looked on your website (www.recipe30.com/flan-parisien.html/) and the "Pie crust" recipe just isnt right for this dish.
Retired pastry chef here. Very good method. In France the bakers use flan powder. I looked at many commercial recipes and they all use the instant flan powder. Kinda sad. Flan is my favourite . I always popped into local pastry shops in Paris for a slice. I was taught to always use puff dough to make quiche. No blind baking ever. Only cooks use pie dough.
@@recipe30 I was apprenticed to a Parisian pastry chef Maurice Leduc. He said the best bakers used puff dough. He worked at maxims Paris in the 1950s . I did a video recently to show how. Here. th-cam.com/video/KzaNKCFVQek/w-d-xo.html
@@arriesone1 pros don't blind bake. There isn't enough time . It requires actual skill, not recipes. Skill cannot be written down like a formula for dough. Cooks, even good cooks, blind bake because they don't have the specialized training, most don't know what they don't know. They don't know certain things are possible so they never attempt.
@@arriesone1 you really can't blind bake puff dough, it collapses and becomes tough unless baked through in one shot. It doesn't become soggy because he docked it with a fork before filling. Docking allows the moisture on the bottom of the dough to escape up through the filling. It most certainly gives a crisp base when done properly, it also has to be thick enough not to become soggy. See the video I made of asparagus tart, it's the same idea.
Hello! Thank you for the recipe. In the recipe you used Heavy Cream, in my country we only have 21% cream, can I use it instead or is there a way to make a replacement? Thank you!
Ah man. I love Flan. Good flan. Almond , Choc, orange , plain flavor.. every one!
You've given me the courage to try.
Chef Joel, if it goes like this vid..I'll be in eternal debt to you!!!!!!
I won't even take the credit 😝
I made this and can confirm. It is Parisian Flan. I used puff pastry for the crust.
Thank you somuch most of you recipe 30 help me alot im a cook here in saudi arabia thank you and more power Godbless you.
Glad it's helping you Fina. :)
Bravo, MasterChef!! Excellent dessert!
Greetings most hearfelt! Maria, Sofia, Bulgaria
Thanks Maria from Bulgaria!
I'll try this one!
I see you are binge watching Latesha, enjoy! 😀 Joel.
This looks delicious. Definitely I have to do this recipe
If you like custard you'll love this!
Mon dessert préféré. Il a l'air délicieux
Super, bon appetit Myrilou 😀👍
Wow...this looks Devine! 😋 yum 👏🏼💕👏🏼💕👏🏼💕👏🏼💕👏🏼💕👏🏼💕
L'eau à la bouche 👄
Merci Emmy :)
Absolutely beautiful.you make it look so easy .
Cheers Tara! :)
Amazing.
Creme brulee tart.
Yes, almost
That. Looks. Amazing.
Thanks Alfa!
Ommm, so testy, love recipe 30, love all desert 😀😁💝✌️💖✌️🍜☕🍧
He he, a sweet tooth! Me too! ;)
It's perfection.... Keep up the good work..
Cheers loubna! :) Joel.
Yummy, I wish I could make it 😋😋
So good
How pretty is that!!!
Thanks!
You are the best
Thank you so much! 😃😃
Haha I made this yesterday and was damn good!
Came out perfect 🥳
Now I've got to figure out how to adapt it for a coconut one and a chocolate one!
Merci chef, je suis très content 🤜 🤛
C'est tres bien! Happy cooking 👍 😀
I'm not sure....I'm going to need to try that to make sure it's good :)
Yummines to the 10th power! 😋
Wow 😋 wanna try this!..
Making ASAP!!! 👌
Enjoy Stephanie!
YUMMY!!!
Yummy 😋
The recipe looks great. However, I have a question I hope you will answer. The recipe calls for "heavy cream, thickened". I'm not sure what that means. Does it mean Creme Fresh? Boiled heavy cream? Slightly whipped cream? or what?
Generally thick or thickened cream.
Eres genial en lo que haces 👏👏👍👌💖
Hello! Thank you for the recipe. In the recipe you used Heavy Cream, in my country we only have 21% cream, can I use it instead or is there a way to make a replacement?
Thank you!
Woooooow 😋😋
please Recy ....
make for us mortadella at home ...
thank you ❤❤❤
The recipe is not on your website in the Dessert section. Can you please post it here for us or tell me where to find it. I want to make it! Thank you!
:)
You can find it here: www.recipe30.com/flan-parisien.html/
❤️
Thank u so much!
:)
My pleasure Julie!
looks nice but why make holes in the pastry if you aren't pre baking it xD
Is this the same thing but a slightly different recipe to your creme pat video?
Not sure what you mean by creme pat?
It’s baked cream patisserie
I have seen versions without the pastry
Hi @recipe30, Can you please share the crust recipe from this video.
Ive looked on your website (www.recipe30.com/flan-parisien.html/) and the "Pie crust" recipe just isnt right for this dish.
Magnifique comme les miens 👍🏽👍🏽👍🏽
J'arrive! :)
chef please give the receipe
Recipe is not on the website.
type any keyword in search prompt and you will find it. Here it is anyway, enjoy! www.recipe30.com/flan-parisien.html/
Thanks. It's on the menu.!
Look like portuguese Pastel de natas
Cantidades please
Not bad but its the wrong pastry type or your better off without the crust as its common to find it that way.
muito boa
Nooooooo I'm Not first!!! AMAZING RECIPE THO!!
You're slippin!
Retired pastry chef here.
Very good method.
In France the bakers use flan powder.
I looked at many commercial recipes and they all use the instant flan powder.
Kinda sad.
Flan is my favourite . I always popped into local pastry shops in Paris for a slice.
I was taught to always use puff dough to make quiche. No blind baking ever. Only cooks use pie dough.
The real quiche is made with Pate Brisee which is like a pie crust, I've never heard of puff.
@@recipe30 I was apprenticed to a Parisian pastry chef Maurice Leduc.
He said the best bakers used puff dough. He worked at maxims Paris in the 1950s .
I did a video recently to show how. Here.
th-cam.com/video/KzaNKCFVQek/w-d-xo.html
May I ask…I did wonder why he didn’t bake blind first? Surely without doing that, the base of the pastry would not cook crisp?
@@arriesone1 pros don't blind bake. There isn't enough time .
It requires actual skill, not recipes. Skill cannot be written down like a formula for dough.
Cooks, even good cooks, blind bake because they don't have the specialized training, most don't know what they don't know. They don't know certain things are possible so they never attempt.
@@arriesone1 you really can't blind bake puff dough, it collapses and becomes tough unless baked through in one shot.
It doesn't become soggy because he docked it with a fork before filling.
Docking allows the moisture on the bottom of the dough to escape up through the filling.
It most certainly gives a crisp base when done properly, it also has to be thick enough not to become soggy.
See the video I made of asparagus tart, it's the same idea.
Não tem receita.
How make BIRYANI
google portuguese "pasteis de nata"...... ;)
Hello! Thank you for the recipe. In the recipe you used Heavy Cream, in my country we only have 21% cream, can I use it instead or is there a way to make a replacement?
Thank you!
Of course you can! Besides, heavy cream is totally optional for this recipe and it will turn out great anyway 👍👌