Infinitely Chocolate Flan By Pierre Hermé

Cut the butter into small pieces. Dissolve the granulated sugar and fleur de sel in the whole milk.

In the bowl of a mixer fitted with the paddle attachment, combine the butter, the milk mixture, and the egg yolk until a homogeneous dough forms. Add the flour, mixing as little as possible to avoid developing the dough excessively.

Flatten the dough into a disk, wrap well with plastic film, and refrigerate for approximately 1 hour.

Equipment

2 stainless-steel rings, 20 cm (8 in) diameter × 4 cm (1.6 in) high
A small amount of softened unsalted butter

On a lightly floured work surface, roll the dough to a thickness of approximately 2 to 2.5 mm. Refrigerate for 2 hours, then cut two 30 cm (12 in) diameter disks.

Place on sheet pans and refrigerate for 30 minutes.

Butter the rings with the softened butter, chill briefly, line the rings with the dough, and trim away any excess. Let rest for at least 2 hours in the refrigerator before storing the shells in the freezer.

Baking

On a 60 × 40 cm sheet pan lined with parchment paper, brush on a thin layer of water and sprinkle with approximately 45–50 g granulated sugar.

Place the frozen tart shells onto the prepared pan. Line with aluminum foil and fill with dried beans or pie weights.

Bake in a convection oven at 170°C (338°F) for approximately 50 minutes.

Allow to cool, then remove the foil and weights. Continue baking at 170°C (338°F) for 10–13 minutes until the entire surface is well browned.
Cool at room temperature.

Melt the chocolate to 40°C (104°F) over a double boiler.

In a saucepan, bring the milk and cream to a boil.

Pour half of the liquid over the cornstarch and sugar previously mixed together, whisking vigorously. Return to the remaining boiling liquid. Bring the custard base back to a boil and cook for 3 minutes while whisking vigorously. Pour over the melted chocolate and whisk until smooth and homogeneous.

Transfer to a shallow pan, cover directly with plastic wrap, and refrigerate at 4°C (39°F) until completely chilled.

Filling and Baking the Flans

Fill the two baked tart shells with the chocolate flan custard. Cover directly with plastic wrap to prevent a skin from forming. Refrigerate and let rest for a minimum of 4 hours before baking.

Bake in a convection oven at 170°C (338°F) for approximately 40 minutes. Remove from the oven and cool at room temperature for 30 minutes, then refrigerate for 1 hour before removing the rings.

Refrigerate again for a minimum of 3 hours before proceeding with finishing.

Note: It is important that the custard does not reach a boil during baking, otherwise it will overflow.

Melt the neutral glaze in the microwave.

In a saucepan, heat the mineral water to 40°C (104°F). While whisking vigorously, add the granulated sugar and pectin, then bring to a boil.

Incorporate the deodorized coconut oil and blend with an immersion blender. Pour onto the melted neutral glaze and mix well.

Then pour over the melted couverture and sunflower lecithin.

Blend with an immersion blender until the glaze is smooth and homogeneous.

Use immediately or store in an airtight container under refrigeration.

In a saucepan, heat the milk, butter, and glucose syrup to 45–50°C (113–122°F).

Add the sugar, pectin, and pepper mixture, then cook to 106°C (223°F). Incorporate the cocoa nibs.

Pour onto a sheet of parchment paper and spread with an offset spatula.

Cover with a second sheet of parchment paper and continue spreading by rolling over the surface.

Freeze.

Additional Ingredients

Guérande fleur de sel, as needed

Sarawak black pepper, as needed

Place the frozen nougatine sheet on a baking tray and remove the top sheet of parchment.

Evenly sprinkle with a few grains of fleur de sel and freshly ground Sarawak black pepper.

Bake in a convection oven at 170°C (338°F) for 16–18 minutes. Allow to cool.

Use immediately or store in an airtight container at room temperature.