{"id":7743,"date":"2025-10-09T14:14:03","date_gmt":"2025-10-09T13:14:03","guid":{"rendered":"https:\/\/camille-patisserie.com\/uncategorized\/christophe-felders-flan\/"},"modified":"2025-10-09T14:14:04","modified_gmt":"2025-10-09T13:14:04","slug":"christophe-felders-flan","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/en\/pastry-recipes\/christophe-felders-flan\/","title":{"rendered":"Christophe Felder’s flan"},"content":{"rendered":"

I’ve seen Christophe Felder’s flan<\/strong> mentioned several times on blogs as being “the best flan” of all time. So I decided to try it out for my first entremet recipe! <\/p>\n

I don’t know about you, but for me, flan is a fairly universal recipe. Whereas with chocolate recipes, you can quickly fall out with those who think it’s “too much” (sweet, heavy, nauseating…), with a flan opinions are generally unanimous and I’ve never heard anyone say to me: “sorry, I don’t like flan”. <\/p>\n

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I usually use the recipe from the “Livre du p\u00e2tissier”. A simple pastry cream<\/a> on a puff pastry<\/a> base. I particularly like this pastry cream recipe because it uses whole eggs, so you don’t end up with egg whites running out. This may seem like a trivial consideration, but when you’re cooking a lot, you soon find yourself throwing away leftovers or restarting a recipe to use up leftovers, leftovers, leftovers… (true story). <\/p>\n

EDIT<\/em> This is actually a simplification of Christophe Felder’s original recipe (see comments), I’ll test the real recipe soon to give an objective opinion.<\/p>\n

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Table des mati\u00e8res<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n