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Makes 4 flans
Recipe Step by Step
Step01
Pâte sablée P125 COEUR DE GUANAJA
230 g European-style butter
130 g P125 COEUR DE GUANAJA
170 g Confectioners’ sugar
55 g Almond flour
4g Fine salt
95 g Eggs
440 g All-purpose flour
1124 g Total weight
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.
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
Appareil à Flan CONFECTION 80%
750 g Whole milk
750 g Whipping cream
61 g Cornstarch
160 g Sugar
280 g CONFECTION 80%*
2001 g Total weight
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.
*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.
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.
*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.
Assembly and finishing
Assembly & Finishing :
Make the shortbread crust dough and roll it out to a thickness of 2mm. Use it to line greased 14cm rings. Blind bake at 330 °F (165 °C) for approx. 20 minutes. Remove the peas and recook for 10 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.