
Sour cherry flan
by Inge Mersseman
Ingredients
2 pies 16cm
- Layer of pastry
- Pastry cream to fill
- Sour cherries (defrosted)
- Powdered sugar
- Glaze
- Pralin to decorate (optional)
Preparation
Pastry
- 250 g flour for white bread (11/560)
- 12,5 g milk powder
- 12,5 g sugar
- 100 g water
- 12,5 g yeast
- 2,5 g salt
- 100 g butter (room temperature)
mix flour, sugar and milk powder in a bowl
dissolve the yeast in cold water and add the eggs
gently pour this liquid into the flour while blending (with a blending hook)
when you have a homogeneous dough, add salt
blend for 8 minutes
add butter
keep blending for another 2 minutes
give a first rise of 15 min. and divide into 2 ± similar parts (±230 g)
shape into a round and give another rise of 10 min.
roll out the dough on ± 3 mm, place on a baking sheet and gently transfer into the baking tin
put aside for 5 min and trim the overlap pastry
Sour cherries
- 500 g sour cherries (defrost and keep juice)
- 100 g juice
- 20 g sugar
- 8 g cornstarch
mix sugar and cornstarch until dry and add 20g of juice
bring to boil the remaining juice, add cornstarch and boil again while stirring
stir the hot mixture into the defrosted sour cherries
Pastry cream, for 5 pies
- 750 g milk
- 100 g sugar
- vanilla (pod or flavour)
- 100 g sugar
- 80 g cornstarch
- 250 g milk
- 3 st egg
- 40 g butter
bring to boil milk and vanilla
take sugar and cornstarch and whisk until smooth, first add milk and then the eggs
add some cooking milk to the cornstarch mass, whisk and then pour into the hot milk, stir continuously while mix comes to the boil. Remove from heat
add butter and keep stirring until combined
pour on a plate or bowl, cover with plastic wrap and cool off
Pralin
- 75 g finely ground almonds
- 50 g sugar
- 12,5 g egg white
mix the almonds and sugar until dry
add the egg white and keep stirring until the egg white is more or less dry
sprinkle the praline on a baking plate lined with a baking sheet , sprinkle with powdered sugar and bake at 180°C until golden brown
Finishing
when the dough of the pastry is rolled out in the baking tin, put aside for 5 more minutes before trimming the overlap pastry
divide the pastry cream into 2 and pipe on the pre-prepared pastry (±270 g) base.
cover with the sour cherries
sprinkle with powdered sugar
bake at 180˚ C for ± 35 min till golden brown
leave to cool
gently boil the glaze with some water, using a pastry brush, lightly glaze the sour cherries
sprinkle the pralin on top