10 very practical tips from Julie Andrieu on how to make a pie like a chef!

10 very practical tips from Julie Andrieu on how to make a pie like a chef!

Julie Andrieu has a “popular” Parisian flan recipe. This traditional family pastry is delicious, but that doesn’t mean it’s easy to make. You can finally get to work and make everyone happy with Julie Andrieu’s 10 great flan lessons!

Parisian flan Julie Andrieu

For 12 people


  • 250 g flour t 55
  • 180 g butter
  • 1 egg yolk
  • 40 g milk
  • 10 g sugar
  • 3 g (1/2 tsp) salt
  • Optional: shelled vanilla pod, dried and blended


  • 1.3 liters fresh whole milk
  • 33 ml cream
  • 110 g cornstarch
  • 9 egg yolks + 1 white
  • 180 g sugar
  • 2 vanilla pods
  • 1 teaspoon liquid vanilla extract

Material :

  • detachable pan with a diameter of 22 cm

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You will prepare the dough the day before

Julie’s secret is to make it the night before! To do this, start by using a robot (it’s easier) and put your butter (cold, but not too cold) into it, cut into small cubes. Add 10 grams of sugar there.
– Julia’s first advice: it is advisable to use powdered sugar, so the dough will become lighter and more crumbly. Put ½ teaspoon of salt (3 g) and egg yolk.
– Julia’s second tip: don’t add flour all at once, the less flour you mix in, the easier it will be to cook! Mix the drug in your robot. When butter is soft, add flour and milk (¾ tablespoon). As soon as a ball is formed, transfer this dough to cling film.

Let your dough rest in the fridge

Put this dough in the refrigerator for as long as possible so that it does not shrink during the cooking process! It is best to give it the shape of a pancake (more or less).
Julie’s advice : shaping it into a pancake shape facilitates subsequent spreading.

Vanilla cream that you will prepare

For cream, start by boiling milk with cream.
Julie’s advice : take milk and cream from a fresh counter, they will be tastier, they will have a real taste of milk and, of course, fat content (which will change the taste).

Put the pan on the fire and add the split vanilla pods.
Julie’s advice : Boil the milk well so that the vanilla has time to infuse.
In addition to the vanilla pods, Julie Andrieux adds some liquid vanilla to make the cream even more fragrant.

In a bowl or mixer, beat the egg yolks with the whole egg.
Julie’s words : “Don’t beat the eggs and sugar too hard, you risk creating a foam that will be difficult to get rid of during cooking. Just mix them up.”

Add corn starch and sugar. Mix until a homogeneous paste is obtained.
Julie’s words : “To each their own consistency: use only egg yolks if you like creamy flans, or whole eggs if you prefer well-seasoned flans. I recommend the following ratio: 2 whites to 9 yolks.

Don’t forget to stir the milk from time to time.

Pour hot milk over eggs

When the milk boils, pour it over the eggs in the milk-cream mixture. Pour in a little (otherwise boil the eggs), without stopping whisking so that there are no lumps. You have the choice to leave the vanilla beans or not.

Turn the whole bowl over into a saucepan to cook this cream, which will need to reach 80 degrees.
Julie’s advice: use a thermometer if you regularly cook pastries, it will always be very useful to you and also it is not very expensive.

After the cream has a pleasant consistency and is at a temperature of 80 degrees. Pour it back into the bowl to cool it down quickly.

Cream film “on contact” (put the cling film in direct contact with the cream) this will help remove air between the cling film and the product and this will prevent the cream from crusting. Let the cream cool down before putting it in the refrigerator.

You will spread the dough after at least 2 hours

The dough is well rested, at least 2 hours. Take it out an hour before you want to spread it so it doesn’t get concrete! Take a rolling pin and start rolling out the dough. If it’s too cold, it will crack. In this case, wait a little more until it cools down.
Julie’s advice : Roll out the dough between two sheets of parchment paper so it doesn’t stick to the work surface. After that, it will also be easy to transport.

A few minutes in the refrigerator to thicken the dough

Place the dough in the refrigerator for a few minutes to thicken again before adding the filling. This will make handling easier.

A detachable form that you will fill with dough using a rolling pin.

Using a rolling pin, place the dough on a springform pan and “inflate” it (line the baking sheet with the dough) as quickly as possible so that it does not tear.
Once this is done, cut off any excess dough protruding from the mould. From these pieces you can bake shortbread cookies.

Buyer – Open mold 20cm 4844.20

© Screenshot 31.03.2022 at 15.47.32
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10 minutes in the freezer, you will save the dough before preparing it

This step is important so that the dough does not crumble and remains crispy. Place the dough in the freezer for ten minutes.

Cream that you will pour on frozen dough

Place the bowl of cream in the fridge and whisk gently to restore its elasticity.
Julie’s advice : if there are still lumps, lightly hit with a mixer (we won’t tell the chefs). Then pour the cream into the mold with the frozen dough. Tap the mold on the work surface to remove air bubbles and pack the cream.

In a very hot oven (230°C) you will bake…

Upstream Julie has preheated the oven to 230 degrees, static heat (otherwise the flan will inflate too much). Prepare dessert first 25 minutes at 230 degrees. Then, turn the oven down to 200 degrees and put it back in for 25 minutes Cooking.
Deceive : place the mold on the bottom of the oven so that the dough is well baked.

After 50 minutes of cooking, turn off the oven, but leave the cake inside. It will gradually finish cooking. After these few minutes, put it in the refrigerator for one night.
Take out your Parisian flan the next day. Julia advises taking it out of the fridge for 30 minutes. before try it because if it is too cold it will block out its flavors. Pamper yourself !

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