Real Flan – Liberation


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Too bland, too bland, too much crust… a cake with a bad reputation. This is due to production deformation and frequent disappointments during tasting. But many give him a worthy place next to more noble pastries, for example, confectioner Pierre Mathieu from Bordeaux.

After all, it may well be that the world is divided into two categories. On the one hand, people for whom flan is the ultimate pie with a universal function (it is suitable for breakfast and snack, for dessert and in case of addiction); on the other hand, those who consider it flabby, useless and tasteless. The latter, the poor fellows, however, seem to be less numerous than a few years ago. Did they lose the cultural battle? Or the workpiece stopped chipping? The object, which for a long time was considered a bakery product to be placed next to pastries, and not pastries of noble origin, has gained popularity. This is evidenced by the digital space filled with dozens of geographical classifications (“Top 9 best flans in France”, “The best flan in the department is in Nantes”etc.) and ultra-stylish Instagram accounts (the indisputable reference is called @juchamalo). Something is happening in the realm of baking.

Where does Phlan’s bad reputation come from? This is certainly due to its all too common occurrence in bakeries, where it often comes in the form of a jelly-like bright yellow triangle with a mealy, soft, undercooked dough. An appetizing promise, but a guaranteed disappointment. Known only too well to patrons of branded canteens and roadside restaurants, this industrial deformation nearly destroyed the facility. Luckily, professionals…

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