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Parisian Flan with Cardamom-Apple Compote

food, parisian flan with cardamom-apple compote

Parisian Flan with Cardamom-Apple Compote

At his New York City bakery, Bread Story, pastry chef and baker Yann Ledoux sells this burnished, Parisian-style flan by the slice, but for special occasions and dinner parties, SAVEUR editorial director Kat Craddock prefers to buy the mile-high and impossibly silky custard tart whole, then top it with a homemade, seasonal fruit compote. Ledoux assembles his version using a super-flakey laminated dough for the crust, but in untrained hands, the dough can be a little tricky to wrangle. For home cooks, we’ve found that any flakey, all-butter pie dough comes pretty close to the real thing. Flan rings are available in kitchenware and some craft shops, or online from New York Cake. (For more on how to make pie crust from scratch, check out our handy explainer here.) If you don’t have a blender, you may whisk together the custard ingredients, but for the smoothest results, be sure to pass the mixture through a fine mesh strainer before baking.

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