An irresistible creamy chocolate flan

The flans recipe

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

Read this next

The week of Do It