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April : food pairing of the month

accord mets/vin d'avril du Champagne Julien Chopin, flan vanille et ratafia champenois

Vanilla Flan

By Katia au Pays des Gourmands


For the puff pastry

– 5gr of salt
– 125gr of water
– 250gr of flour
– 25gr of melted butter
– 200gr of butter

For the Vanilla flan

– 500gr of whole milk
– 100gr of sugar
– 2  whole eggs
– 30gr of flour
– 30g of maïzena,
– 1 vanilla pod
– 50gr of butter


STEP N°1 : Puff pastry making process

In a mixing bowl, add the salt, the water, then the flour and the melted butter.

With a spatula, mix until obtaining a dough, but be careful to malax it too much !

Shape a ball.

With a knife, incise the paste into squares, and wrap it with cling film.

Place it for 20 minutes in the fridge.

During this time, roll your rolling pin on the butter, in order to have it softer, and shape a square.

Butter must be cold, but soft.

After the 20 minutes, take back the dough from the fridge, and lay it in a rectangle shape (2 times bigger than the butter)

Display the butter on it, fold the paste in order to keep the dough inside.

Flour your working plan and lay you’re your paste on 60 cm long and 25 cm large

Fold your pastry in 3 and turn the paste ¼ turn on your right.

Lay down once again, then fold in 3

At this step, wrap the paste, and keep it in the fridge for 30 minutes.

At the end of the time of rest, lay down once again your paste, and fold it in 3, and turn your paste ¼ on your right.

Lay down once again your paste, fold it in 3.

Wrap it and keep it in the fridge for 30 minutes.

At the end of this second time of rest, lay down once again and fold it in 3.

Wrap and keep to the fridge.

At this step, you just need to wait at least 30 minutes before using the puff pastry.

After this time, ypu can lay down your puff pastry with the rolling-pin.

Put the puff pastry in a 18 cm diameter – 6 cm high circle

Make a small edge on the top of the paste.

Remove the leftover of the paste, prick the paste with a fork and keep it to the freezer, while you prepare the flan dough.


STEP 2 : vanilla flan making process

Whisk the eggs with half of the sugar

Split the vanilla pod in two, and grab inside to have all the beans

Heat the milk with the other half of sugar with the vanilla beans

While the milk is heating, add the wisked eggs : the flour with maïzena and mix well.

Poor the hot milk on the preparation.

Mix well and put everything back on the saucepan

When the mix is thick, add the butter.


STEP 3 : assembly and baking

Take back from thefreezer, the puff pastry and garnish with the vanilla flan dough.

Make an eggwash with an eggyolk and milk.

With a pastrybrush , put the eggwash on the dough and bake in the oven for about 30 min at 190°.

Cool it down before serving.

We propose this recipe with our ratafia champenois Grandes Années Chardonnay