A tropical twist on the classic French flan Pastry
A tropical twist on the classic French flan pâtissier, this version is enriched with aromatic coconut paste from the Philippines and finished with a delicate mirror glaze and shredded coconut. The result is a creamy, smooth custard encased in a fragrant coconut sweet pastry. Ideal for summer menus or exotic dessert collections.
Ingredients
🥥 Coconut Sweet Pastry
- 200 g unsalted butter
- 250 g icing sugar
- 150 g whole eggs
- 30 g Philippine Coconut Aromatic Paste Sébalcé
- 550 g all-purpose flour
- 50 g shredded coconut
- 3 g baking powder Ancel
🥥 Coconut Flan Filling
- 2800 g whole milk
- 200 g heavy cream 35% fat
- 350 g sugar
- 195 g cornstarch Fleur de Maïs, Ancel
- 260 g Philippine Coconut Aromatic Paste Sébalcé
- 150 g whole eggs
- 180 g egg yolks
✨ Garnish
- Neutral mirror glaze Ancel
- Shredded coconut
Instructions
Coconut Sweet Pastry
- Using a stand mixer fitted with the paddle attachment, mix all ingredients at low speed until a smooth dough forms. Wrap and refrigerate for at least 2 hours.
- Roll out the dough to 3.5 mm thickness. Line two 24 cm greased tart rings (use a demolding spray like Ouragan by Ancel). Place the lined rings in the refrigerator to chill.
Coconut Flan Filling
- In a saucepan, bring the milk, coconut paste, and half of the sugar to a boil.
- In a separate bowl, whisk together the whole eggs, egg yolks, and remaining sugar until pale. Stir in the cornstarch.
- When the milk reaches a boil, gradually pour two-thirds into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and bring back to a boil, cooking for 1 minute while whisking continuously to ensure full thickening.
- Remove from heat and pour the flan mixture evenly into the prepared pastry shells. Let cool completely before baking.
Baking & Finishing
- Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes, or until the filling is fully set and lightly golden on top.
- Allow to cool completely, then brush the surface with a thin layer of neutral mirror glaze and finish with a sprinkle of shredded coconut.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.