{"id":45,"date":"2015-03-20T03:00:00","date_gmt":"2015-03-20T03:00:00","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/03\/20\/201503flan-patissier-html\/"},"modified":"2018-06-21T10:17:50","modified_gmt":"2018-06-21T10:17:50","slug":"201503flan-patissier-html","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/03\/20\/201503flan-patissier-html\/","title":{"rendered":"Flan patissier"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both;\">\nI<span> love this thick and rich dessert called &#8220;flan patissier&#8221;, which basically is a milk pudding on a dough. It&#8217;s been years I haven&#8217;t eaten any, and recently I&#8217;ve been thinking about making some. Chance was on my side with a special issue of &#8220;cuisine actuelle&#8221; on homemade cooking, and a lot of classical French recipes, and the one of the flan patissier!!!<\/span><\/div>\n<div>\nIt is really easy to make and a delicious dessert or a perfect breakfast served with fruits.<\/div>\n<div>\n<div class=\"separator\" style=\"clear: both;\">\n<a href=\"https:\/\/lh5.googleusercontent.com\/-Cph63mQJt_w\/VQjHwmRaAXI\/AAAAAAAAAxg\/WEEeAl78Iv0\/s640\/blogger-image--570049192.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" src=\"https:\/\/lh5.googleusercontent.com\/-Cph63mQJt_w\/VQjHwmRaAXI\/AAAAAAAAAxg\/WEEeAl78Iv0\/s640\/blogger-image--570049192.jpg\" \/><\/a><\/div>\n<p>The dough is a &#8220;pate brisee&#8221;, so just flour, butter and water. The pudding part is vanila flavoured milk, eggs and sugar like for a regular pudding. And it is baked 45min in an oven at 180.<\/p><\/div>\n<div>\nDelicious!!!<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I love this thick and rich dessert called &#8220;flan patissier&#8221;, which basically is a milk pudding on a dough. It&#8217;s been years I haven&#8217;t eaten any, and recently I&#8217;ve been thinking about making some. Chance was on my side with a special issue of &#8220;cuisine actuelle&#8221; on homemade cooking, and a lot of classical French&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/03\/20\/201503flan-patissier-html\/#more-45\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359],"tags":[66,50,77,76,21,79,78,12,80,81],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/45"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":1,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":2932,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/45\/revisions\/2932"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}