Vanilla Flan in Croissant Pastry Crust

Name: Vanilla Flan in Croissant Pastry Crust
Total time: 375 min
Ingredients: 200 g High-gluten flour (bread flour, for strength); 200 g Pastry flour (or plain/all-purpose flour); 8 g Fine salt; 32 g Superfine sugar; 20 g Cake yeast or active dry yeast (20 g fresh cake yeast or 3½ tsp active dry yeast dissolved in the liquid); 16 g Honey; 28 g Unsalted butter, softened (for the dough); 20 g Egg (about half a medium egg, lightly beaten); 81 g Whole milk (for the dough); 81 g Water; 250 g Unsalted dry butter (84% fat) (for laminating the dough); 450 g Whole milk (for the custard); 5 g Vanilla bean (split and scraped); 200 g Eggs (about 4 large); 90 g Superfine sugar; 42 g Custard powder (or cornflour-based custard powder); 50 g Unsalted butter (added at the end for richness); 1 g Fleur de sel (or fine sea salt)

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Vanilla flan baked in a croissant pastry crust with laminated layers and a firm custard center.

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Ingredients

200 g High-gluten flour (bread flour, for strength)
200 g Pastry flour (or plain/all-purpose flour)
8 g Fine salt
32 g Superfine sugar
20 g Cake yeast or active dry yeast (20 g fresh cake yeast or 3½ tsp active dry yeast dissolved in the liquid)
16 g Honey
28 g Unsalted butter, softened (for the dough)
20 g Egg (about half a medium egg, lightly beaten)
81 g Whole milk (for the dough)
81 g Water
250 g Unsalted dry butter (84% fat) (for laminating the dough)
450 g Whole milk (for the custard)
5 g Vanilla bean (split and scraped)
200 g Eggs (about 4 large)
90 g Superfine sugar
42 g Custard powder (or cornflour-based custard powder)
50 g Unsalted butter (added at the end for richness)
1 g Fleur de sel (or fine sea salt)