Almond praline & tahitian vanilla flan

Almond praline & tahitian vanilla flan

Pierre-Jean Quinonero
Difficulty level icon
Advanced
Completion time icon
1 hour 20 minutes
9
Videos
An imposingly high, meltingly-soft and vanilla-flavored flan, with a delicious almond praline base and a crunchy shortbread pastry
Almond praline & tahitian vanilla flan
Total completion time
Completion time
1 hour 20 minutes
Cooking time
1 hour 10 minutes
Rest period
5h30
Techniques taught
  • Using a piping bag
  • Roasting dried fruit in the oven
  • Filling a piping bag
  • Making a sweet pastry dough using a mixer
  • Preparing a shiny egg wash
  • Using the rub in method (sablage)
  • Making praline
  • Making a dry caramel
  • Making a set cream filling
  • Making a vanilla-flavored flan mix
  • Making decorative shavings
  • Grating dried fruits
  • Pre-baking a sweet pastry dough
  • Assembling a flan
  • Mixing a preparation in a food processor
  • Mixing with a hand blender
  • Infusing milk or cream
  • Scraping a vanilla pod
  • Lining a tall ring
  • Lining a tart ring
  • Cutting sweet pastry dough
  • Thinning a mix
  • Egg washing a pre-baked pie crust
  • Thinning a cream
  • Decorating with dried fruit
  • Baking set cream in the oven
  • Baking a flan
  • Blind baking a dough using a ring
  • Rolling out sweet pastry dough

Check out the first segment of this course for free

Étape 1 : Vanilla flavored sweet pastry dough

Pierre-Jean Quinonero
Pierre-Jean Quinonero
French Dessert Champion et Grand Hôtel du Cap Ferrat
French Dessert Champion et Grand Hôtel du Cap Ferrat

Étape 2 : lining the rings & baking the sweet pastry dough

Étape 3 : Egg washing the pie shells & second baking

Étape 4 : Roasting the almonds for the praline

Étape 5 : Madagascar vanilla caramel for the praline

Étape 6 : Madagascar vanilla & almond praline

Étape 7 : Tahitian vanilla flan mix

Étape 8 : Flan assembly & final baking round

Étape 9 : Decorating the flans & presentation

Pierre-Jean QuinoneroPierre-Jean Quinonero

Pierre-Jean Quinonero

French Dessert Champion et Grand Hôtel du Cap Ferrat
Pierre-Jean Quinonero is a pastry chef from Auvergne. In 2021 he was awarded the prestigious title of French Dessert Champion and voted Best coffee-flavored Dessert by Lebey guides.

A young prodigy, he has worked in prestigious establishments such as the George V and the Château des Ferrières with Chefs Desty Brami and Maxime Frédéric.
Meticulous and competitive, his sweet creations have received numerous awards: France-Quebec Trophies, Best Apprentice of France, French Dessert Champion, voted Best Dessert by Lebey guides and finally, Passion Dessert prize by the Michelin Guide.

At the age of 27, he was hired as Executive Pastry Chef at the Burgundy Hotel in Paris, where he creates high-end pastry desserts, defined by elegance and sure to please the most discerning gourmets.
Pierre-Jean has been Head Pastry Chef at the sublime Grand Hôtel du Cap Ferrat since 2023.

Pierre-Jean is renowned for his gourmet, low-sugar pastries and his perfect mastery of the art of puff pastry. He particularly enjoys working with spices, including vanilla, which he chooses meticulously according to its origins and create subtle pralines to accompany his creations. Delicious flans, brioches filled with praline, and his divine, intensely flaky tarte tatin are some of his signature pastries.

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