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Entremets & Cheesecakes
Chocolate Flan
Made with CONFECTION 80% DOMINICAN REPUBLIC
An original recipe by l’École Valrhona
Makes 4 flans
Recipe Step by Step
Step01
P125 cœur de guanaja shortbread crust
230g European-style butter
170g Confectioners’ sugar
55g Almond flour
4g Fine salt
95g Eggs
440g All-purpose flour
Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture. Add the melted chocolate at 95°F (35°C). Add the confectioners’ sugar, almond flour, and salt. Add the eggs. Mix them in.
Add the flour, then hand-mix until a homogeneous dough forms.
Set aside in the refrigerator or spread out immediately.
Step02
Confection 80% flan mix
Warm the milk with the cream.
Pour it onto a mixture of the starch and sugar and combine, then put everything back into the pan. Bring it to a boil, then stir in the chocolate (don’t use a blender).
Pour it into a blind-baked pastry case.
Assembly and finishing
Make the shortbread crust dough and roll it out to a thickness of 3mm. Use it to line greased 14cm rings.
Blind bake at 330°F (165°C) for approx. 20 minutes. Remove the weights and cook for 10 more minutes.
Make the flan mix and pour 500g into each ring. Store in the refrigerator for at least 3 hours. Bake at 355°F (180°C) for approx. 30 minutes.