- All-purpose flour 55g
- Butter 44g
- Almond paste 44g
- Honey 1g
- Egg whites 5g
Put the flour, butter and almond paste in the mixer.
Mix until the mixture forms crumbs.
Add the honey and egg whites and mix briefly.
Bake the flan case at 300°F (150°C) for approx. 15 minutes.
- Milk 659g
- Liquid crème fraîche 165g
- Sugar 165g
- Bread flour 30g
- Cornstarch 30g
- Eggs 33g
- Egg yolks 119g
- NOROHY vanilla pods 5 pieces
Mix the sugar, flour and cornstarch in a mixing bowl.
Use part of the milk to dilute the mixture of dry ingredients, but make sure no lumps form.
Split and scrape the vanilla pods.
Place the cream and the rest of the milk in the saucepan and add in the mixture (sugar, cornstarch, flour and milk) and the vanilla pods and seeds. Finish off by adding in the eggs and egg yolks.
Heat the flan mix until it thickens.
Bake the super-premium pastry case until it is browned.
Pour the mixture into a ring which you have greased with cocoa butter and placed on the baked pastry disk.
Bake for approx. 45 minutes at 212°F (100°C).
Use a blowtorch to help you turn it out.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!Download a PDF of the recipe
About the chef Julien Dechenaud
As a chef whose pastries are rooted in family and traditions handed down through time, Julien Dechenaud often has a smile on his face. Generosity and restraint are two key ingredients of his pastries’ and his shop’s signature style. His expertise is nourished by the people he meets and his experiences in France and abroad. A chocolatier at heart, he uses vanilla to whisk us off on a journey.