Salted caramel & milk chocolate flan pâtissière

Salted caramel & milk chocolate flan pâtissière

Paris Pastry Club
Helen Cathcart

Trips to the boulangerie would inevitably result in a slice of flan pâtissier. The kind with a golden – almost burnt – crust and soft – too yellow to be true – custard.

Here I’ve just infused my playground love with favourite flavours: salted caramel and milk chocolate.

If you already have puff pastry stashed away in your freezer, then it’ll be super-easy to make. Essentially a simple crème pâtissière, where the sugar gets caramelised and then poured onto chocolate.

You could always use store-bought puff pastry, or even shortcrust pastry, as it’s often seen at pretty much every street corner boulangerie.

The one thing you need to know, though, is that this crème pâtissière must be beaten for a good solid 10 minutes after it’s been made. Both to cool it down and also to make it smoother and incorporate some air into it. I usually go the easy way and pump up my stand-mixer to full speed. However an electric hand-held beater works just fine too. Or if you’re really desperate for the workout of your life, a wooden spoon. I’ve been there before!


Quantity Ingredient
300g Puff pastry

For the chocolate filling

Quantity Ingredient
200g caster sugar
850g whole milk
1 teaspoon sea salt
4 eggs
60g cornflour
150g 70% dark chocolate
50g 40% milk chocolate


  1. Generously butter a 24-cm tart ring.
  2. Roll the puff pastry on a well-floured work surface into a 28-cm disk, approximately 5-mm thick. Gently lift the dough and line the prepared ring. Keep in the freezer for an hour or up to a month.
  3. Preheat the oven to 180°C. Cut a large piece of baking paper and place on top of the puff pastry. Cover with rice or dried beans, packing with your hands, and bake for 20–30 minutes, or until golden brown around the edges.
  4. In the meantime, make the crème pâtissière. Place the caster sugar in a large pan and cook over low heat until it turn a deep-brown caramel.
  5. While the sugar is cooking, bring the milk and salt to the boil. Once the caramel is dark enough, take the pan off the heat and add with hot milk, a little at a time.
  6. Return to medium heat and bring to the boil, stirring with a whisk to dissolve any bits of caramel that might have seized.
  7. In a bowl, whisk the eggs and cornflour until combined. Pour the boiling caramel milk over the egg mixture and whisk well. Return to the pan and bring to the boil over medium heat, whisking constantly.
  8. Pour over the chocolates and mix well, using either a stand-mixer fitted with the paddle attachment or hand-held electric beater, for around 10 minutes, or until almost cool to the touch.
  9. Remove the paper and rice from the blind-baked pastry case. Scrape on the crème pâtissière and bake at 180°C for 45 minutes, or until bubbling and dark patches have formed on the top.
  10. Allow to cool down completely before unmoulding and slicing.
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