TEFAL KD810112, Manual

Page: 40 / 140

40
Parisian
flan
20 mn 60 mn
P
M
Financiers
1 / Beat the egg whites until they form peaks.
2 / Mix the icing sugar, flour, vanilla and ground
almonds in a bowl.
3 / Melt the butter in the non-stick pan using
programme PM for 3 min at 140°C.
4 / Add the melted butter to the mixture.
5 / Divide the mixture equally between the
moulds, then place them in the Cake Factory.
6 / Start programme
P2
for 30 min.
7 / Remove from the moulds while still warm.
11 mn
30 mn
P
2 & M
• 75 g butter
• 80 g icing sugar
• 3 eggs whites
• 25 g plain flour
• 70 g almond flour
• 1 tbsp vanilla
extract
1 / Mix half the sugar, the cornflour, eggs, and a
pinch of salt in a large bowl.
Put the remaining sugar, cream and milk in a
large saucepan. Bring the mixture to a boil.
2 / As soon as the mixture begins to boil,
immediately pour it into the egg/sugar/
cornflour mixture and whisk.
3/ Return the mixture to the saucepan and heat,
whisking continuously until the cream has
thickened and the first bubbles appear.
Set aside.
4 / Line the large cake mould with the pastry.
Pour the mixture into the mould and put in the
Cake Factory.
5 / Start the Manual Programme at 220°C for
60 min.
6 / Cool in the fridge 12 hrs. before removing from
the mould.
• 4 eggs
• 210 g caster sugar
• 95 g cornflour
• 240 ml single cream
• 720 ml milk
• 1 piece puff or
shortcrust pastry
• 1 pinch of salt