Pristine Whipping 35%

PISTACHIO

flan

by Tommaso Foglia

PRISTINE WHIPPING 32% DAIRY

2 flan

Ingredients

For the shortcrust pastry:

180 g butter

4 g salt

180 g butter

20 g egg yolk

50 g milk

300 g flour

For the creme:

500 g milk

1 vanilla pod

110 g sugar

115 g egg yolks

43 g corn starch

140 g Pristine Whipping 32%

70 g butter

50 g pistachio paste

Pistachio praline

Pristine Whipping 32% Dairy

Preparation

For the shortcrust pastry:

Mix the flour, butter, sugar and salt in a planetary food mixer.
Then add the milk and egg yolk. Leave to rest in the refrigerator well covered with cling film for at least 4 hours. Roll out the pastry and make discs with the diameter of the ring selected for baking. Prick the dough and pre-cook blind at 180°C for about 10-15 minutes with rice, beans or dried chickpeas on top, remembering to place baking paper between the 2 layers

For the creme:

Heat the liquids and vanilla in a saucepan until boiling. Mix the egg yolks, sugar, starch and pistachio paste. Add the mixture to the liquids, remove from the heat and mix vigorously with a whisk. Mix the creme with the butter until it becomes shiny.

Pour the creme thus obtained into the pre- cooked discs of shortcrust pastry and bake for 45 minutes at 180°C. Remove from the oven and leave to cool. Cut the flan into slices and decorate with pistachio praline.