The real flan – Liberation

The real flan – Liberation

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Too soft, too soft, too crusty… cake with a bad reputation. Blame it on an industrial deformation and frequent disappointments while tasting. But there are many who give him the place he deserves alongside the noblest pastries, such as the pastry chef Pierre Mathieu in Bordeaux.

After all, the world can be divided into two categories. On the one hand, the human beings for whom flan is the ultimate cake, with a universal function (works for breakfast and snacks, for dessert and in case of desires); on the other hand, those who consider it weak, useless and tasteless. The latter, the poor devils, however, seem less numerous than a few years ago. Have they lost the cultural battle? Or has the emptiness ceased to unfold? The facility, long considered a bakery product to be placed near pastas and not noble pastas, has gained ground. This is evidenced by the digital space, which is filled with dozens of geographical classifications (“Top 9 of the best fans in France”, “The best flan in the department is in Nante”, etc.) and ultra stylish Instagram accounts (the undisputed reference is @juchamalo). Something is happening in the kingdom of sweets.

Where does Flan’s bad reputation come from? It certainly relates to its very common appearance in bakeries, where it often comes in the form of a shiny yellow gelatinous triangle, with a floury dough, soft and raw. Delicious promise, but guaranteed disappointment. This industrial deformation, which the canteen regulators of highway companies and restaurants are very familiar with, almost destroyed the facility. Fortunately, the professionals …

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