Pastry chef Christophe Michalak shares his simple and totally addictive chestnut flan recipe!

Flan ranks among the most popular desserts among the French. Although this pastry is generally made with vanilla, for some time now it has seen many revisitations. We were able to discover it with chocolate, pistachio or even matcha tea.

Today, we reveal another version of this recipe thanks to the former best pastry chef in the world Christophe Michalak. Indeed, this pastry maestro shared his preparation of chestnut flan taken from his book “Welcome home”. The opportunity to try this recipe at home. So here’s how to make it.

For this flan recipe, allow 10 minutes of preparation, 30 minutes of cooking, 1 hour of rest at room temperature and 1 hour of rest in the refrigerator. And rest assured, although the rest time may seem long, it is worth it.

For 8 people, you will need:

What is chestnut paste? It is a chestnut-based preparation but much less sweet than chestnut cream or jam. It is used in pastry making for logs or Mont-Blanc. It can be found in delicatessens in the form of a one-kilo can, but you can make it yourself by mixing 200g of cooked, cold chestnuts with 20ml of water and 35g of powdered sugar.

Once this resting time has passed, unmold and “enjoy it chilled” explains Christophe Michalak before adding: “Up to you !”.