We've already shared our obsession with flans. To try it at home, put on your apron and attempt to recreate the recipe from the cocoa emperor, Valrhona : a creamy chocolate flan.
Ingredients to Get
For 1 flan :
Almond and cocoa shortcrust
- 170 g of butter
- 2 g of fine salt
- 45 g of icing sugar
- 45 g of muscovado sugar
- 30 g of almond powder
- 1 egg
- 210 g of all-purpose flour (T55 or T80)
- 25 g of cocoa powder
Flan mixture
- 600 g of whole milk
- 150 g of heavy cream (35% fat)
- 100 g of egg yolks (about 5 eggs)
- 100 g of granulated sugar
- 50 g of cornstarch
- 140 g of chocolate
Making the Flan
To be done the day before : almond and cocoa shortcrust (or a few hours in advance)
- Mix the sifted powders with cold butter until a sandy texture is obtained.
- Add the egg.
- Stop mixing as soon as you get a homogeneous dough.
- Refrigerate for 1 to 2 hours before rolling out and lining a 22 cm diameter mold.
- Bake at 160°C for 15 minutes to pre-cook the dough.
- Let it cool.
To be done on the same day : chocolate flan mixture
- Mix the egg yolks and sugar together. Add the cornstarch.
- Then, bring the milk and cream to a boil in a saucepan.
- Pour a portion of the hot liquids over the egg, sugar, and cornstarch mixture and immediately pour it back into the saucepan. Thicken while constantly stirring with a whisk.
- Pour over the previously melted chocolate and blend with an immersion blender to achieve a smooth and creamy texture.
- Pour into the pre-baked pie shell and refrigerate for 30 minutes.
- Bake at 180°C – convection oven for 35 to 40 minutes.
- Refrigerate for at least 3 hours before serving.
For the gluten-free team : Replace the 70g of all-purpose flour (T55 or T80) with 120 g of potato starch and 90 g of buckwheat flour.
Also discover, l'Auberge du Bonheur and the star pastries to taste this fall.
