Pastry flan with white tea and flower jelly : recipe

"I wanted to give a depth of taste to the classic pastry flan that I love. In the same way that I find endless ideas for infusing flowers in milk, I explored the world of flavored tea here. To tell you the truth, I'm not a big fan of flavored teas but when I met the DAMMANN Frères team (nice coincidence, their production site is right next to my house) and especially after tasting, a new world opened up to me.

I was inspired by the multiplicity of possibilities available to me. And that's what I like the most, through human encounters, encounters of tastes and desires. I really grasped the subtlety of the aromas released by the essential oils of flowers in the different teas, all perfectly worked by an aromatician (dream job to me), the equivalent of the "noses" in perfumery” Alice ROCA.

The buds of this white tea combine their green notes with the round and warm flavor of neroli essential oil. A delicate tea subtly flavored with notes of orange blossom; invitation to calm and serenity."

Recipe for 8 people (for an 18cm diameter mold with very high sides)

■ Preparation 30 minutes

■ Infusion time: minimum 1 hour

■ Rest the crust for 3 hours minimum (ideally to do the day before)

■ Cooling time for the cooked flan: minimum 2 hours.

■ Cooking 55 minutes

For the shortcrust pastry

■ 6.35 oz of flour type T65

■ 3.88 oz of cold butter

■ 1 egg yolk

■ 0.35 oz of blond cane sugar

■ 1.23 oz of cold milk

■ 1 pinch of salt

■ 1 sachet of Blanc d'Oranger flavored white tea

For the mixture

■ 24,64 fl oz of whole raw milk

■ 8,79 fl oz of liquid cream

■ 4.40 oz of golden cane sugar

■ 2.12 oz of cornstarch

■ 3 egg yolks and 2 whole eggs

■ 2 white-orange blossom white tea bags

■ 1 pinch of salt

For the flower tea jelly

■ 8,79 fl oz of water

■ 2 sachets of Blanc d'Oranger flavored white tea

■ 2.75 oz of blond cane sugar

■ 1g of agar-agar powder

■ a few edible flowers

Preparation

- Infuse the milk/cream mixture (the day before or a few hours before): In a saucepan, bring the milk and cream to the boil, turn off the heat, infuse the two tea bags or 4g, cover. Count at least 1 hour, taste, it must be powerful enough but not too much. Remove the tea.

- Prepare the shortcrust pastry: in the bowl of the food processor, mix the flour, tea, salt, sugar, cold diced butter and egg yolk. Once the amalgam is a little sandy (kind of crumble), add the cold milk. A ball will form, reserve in the refrigerator.

- Prepare the flan: in a bowl, whisk the egg yolks, the whole eggs, the sugar and the cornstarch. Heat the milk/infused cream mixture again and pour it over the yolks/sugar/starch mixture while continuing to whisk.

- All ingredients into the saucepan over medium heat and continue to whip: the cream must become thick up well. Stop cooking when you have reached a texture firm enough and pour into a salad bowl, film the top and leave to cool.

- Take your shortcrust pastry out of the fridge, line your 18cm diameter mold with high edges. Place it in the freezer for at least 30 minutes.

- Preheat your oven to 446°F, pour the cream into your pie shell while just out of the freezer, bake on a plate (because butter can sink from the crust during cooking) 15 minutes. Turn the oven down to 350°F and continue the cooking about 30 minutes. If it is not golden, you can put it on the grill for a few minutes and take it out. Set aside and let it cool to room temperature, it must finish freezing to hold well.

- Prepare the flower tea jelly: Infuse the two tea bags like a classic tea preparation in boiling water. Remove the bags and put back on the heat with the sugar. Bring to the boil again and add the agar agar powder and let boiling for a few seconds, turn off the heat again. Refrigerate for the time it begins to set, about half an hour depending on the ambient temperature (it must remain liquid to pour it on top of the flan).

- Unmold the flan once cooled: display your flower petals on top and cover them with the tea jelly. Allow jelly to set set before tasting.