Mes Flans Pâtissiers 1 - Ju Chamalo

CONTENTS

Introduction: Basic ingredients and utensils to succeed

The Pastry Dough: My tips and tricks, Sucrée Vergeoise, Reconstructed Sablée, Brisée, Quick Feuilletée

The flans: My tips and tricks 

« Classic » Flans: Vanilla, Chocolate, Coffee, Caramel, Coconut, Pistachio

« Insert » Flans: Pistachio Praliné, Hazelnut-Almond Praliné, Choco Caramelized Almond, Choco Peanut Butter, Choco Buckwheat, Choco Pear, Choco Banana, Hazelnut, Cashew, Ardéchois, Tatin, Vanilla Strawberry, Vanilla Strawberry Pistachio, Vanilla Fig, Piña Colada, Mont-Flan

« Original » Flans: Cookie, Leopard, Choco Coco, Praliné, Pécan Praliné, Vanilla Tonka, Peanut, Speculoos, Cinnamon, Chestnut Cream, Nougat, PopCorn, Maple Syrup, Pink Praliné Cream, Rice Pudding, Vanilla Brown Sugar, ‘Flanboise’ (Raspberry), Passion Raspberry, Banana, Lemon Meringue, White Choco Coco

 « Collaboration » Flans: Black Sesame Praliné (Collaboration with chef Desty Brami), Pistachio Praliné (Collaboration with chef Arnaud Ryckebush), Pecan (Collaboration with Julie Trespeuch), Caramel Roasted Coffee (Collaboration with Julie Trespeuch)

Appendices: Table of Recipes, Index by ingredient, Recipe index, Acknowledgments