507711655-Opera-Patisserie-Cedric-Grolet-1

(¾ cup plus 1 tablespoon)
⅓ cup plus 2 tablespoons (90 g) superfine sugar
2½ tablespoons (42 g) custard powder
3½ tablespoons (50 g) unsalted butter
¼ teaspoon (1 g) fleur de sel
For the croissant dough
Put all the ingredients except the dry butter into a spiral mixer and
knead for 4 minutes on the first setting and 6 to 7 minutes on the
second setting. Let the dough rise at room temperature (75 to
80°F/24 to 25°C) for 15 minutes, then roll out the dough to a
thickness of ¾ inch (2 cm) and let cool in the refrigerator for 30
minutes. Work the butter in a mixer fitted with the flat beater. Place it
in the middle of the dough and make a double turn, then a single turn
by superimposing the dough and butter as shown on this page. Roll
out the dough to a thickness of ¼ inch (4 mm), then cut out a disk 8
inches (20 cm) in diameter. Line a 7-inch (18-cm)-diameter brioche
pan with the crescent dough disk and place it in the freezer for 1
hour.
For the flan
In a saucepan, heat the milk and split and scraped vanilla beans.
Meanwhile, mix the eggs, superfine sugar, and custard powder to
whiten them. Pour the milk over it after removing the vanilla beans.
Bring the mixture to a boil in the saucepan, then add the butter and
fleur de sel. Use an immersion blender to blend.
For assembly and finishing
Remove the brioche mold from the freezer and fill it up threequarters
of the way with the flan. Return to the freezer for 2 hours.
Preheat the oven to 360°F (180°C) and bake for about 25 minutes.
When it is cooked, let the flan rest for 15 minutes in the mold before
unmolding and eating it.