THE CROIFLAN
Cost
Difficulty
Ingredients
For 10 portions
10 croissants
1 litre whole milk
200 g single cream (35% fat)
4 eggs
140 g sugar
90 g cornflour
A few drops of vanilla extract
200 g red fruit jam/coulis
Associated Product
Recipe
Discover this new take on flan, the iconic bakery dessert. This recipe combines a crispy croissant base with a melt-in-the-mouth flan filling. It is ideal as a snack to take away or as a delicious dessert to enjoy on the spot.
Preparation : 30 minutes
Leave the croissants to defrost for 20 mins.
Cut them in half and arrange them in circles. Leave to rise for 2½ hours at 24°C.
Place a baking tray on top and bake at 170°C for 18 to 20 mins.
Remove the baking tray and dry for 5 to 6 mins at 160°C.
Leave to cool, remove from the moulds and hollow out the inside, leaving about ½ cm thick at the bottom.
Heat the milk, cream and a few drops of vanilla extract in a saucepan.
In a bowl, beat the eggs with the sugar, then add the cornflour until the mixture is smooth.
Slowly stir the hot milk and cream mixture into the eggs.
Return everything to the saucepan and cook over low heat, stirring constantly until thickened.
Remove from the heat.
Cut them in half and arrange them in circles. Leave to rise for 2½ hours at 24°C.
Place a baking tray on top and bake at 170°C for 18 to 20 mins.
Remove the baking tray and dry for 5 to 6 mins at 160°C.
Leave to cool, remove from the moulds and hollow out the inside, leaving about ½ cm thick at the bottom.
Heat the milk, cream and a few drops of vanilla extract in a saucepan.
In a bowl, beat the eggs with the sugar, then add the cornflour until the mixture is smooth.
Slowly stir the hot milk and cream mixture into the eggs.
Return everything to the saucepan and cook over low heat, stirring constantly until thickened.
Remove from the heat.
Dressing : 10 minutes
Fill the croissant base with the cream while it is still hot.
Bake in the oven at 170°C for 30 minutes. Leave to cool completely.
Add a coulis or jam before serving.
Bake in the oven at 170°C for 30 minutes. Leave to cool completely.
Add a coulis or jam before serving.
Chef's tip
To extend the shelf life, we recommend coating your croiflans with a coulis or jam. You could also try a praline version for your autumn/winter assortment.