Made with St. Villepré® Crème/Dough, St. Villepré® Plate for Lamination and St. Villepré® Cream 35%
How to make Coffee flan
First create the croissant dough. Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed. Add the butter and mix for 1 minute slow and 8 minutes at medium speed. Let the dough rest for 20 minutes in the freezer. Roll the St-Villepré for lamination at 7 mm, give the dough 1 single and 1 double turn and let the dough rest for 20 minutes in the fridge. Roll the down to 3 mm and cut stripes off 50 cm long and 3 cm high. Set these on the edge off a 16 cm cirkel. Cut 15 cm cirkels for the bottom and let rest for 10 minutes at room temperature.
Boil the milk with the coffee beans and let infuse for 15 minutes.
Create the custard cream by bringing the coffee-milk and sugar to a boil. Mix the eggs with the cornstarch. Once the milk is boiling add some to the eggs and back in the milk to make a custard cream.
Add the butter, cream and caramel to the custard cream. Mix well, pour in the mould and bake for 40 minutes at 170°C. Once baked, brush sugar water on top.
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