CHOCOLATE FLAN

Complexity level

For 30 parts of 80g

Composition

Cacao Shortcrust
Chocolate Flan Composition

Steps

1 Cacao Shortcrust

Ingredients

Belcolade Premium Cocoa Powder Cacao-Trace 85 g

Butter 250 g

Salt 5 g

Brown sugar 200 g

Whole eggs 75 g

Wheat flour all purpose 415 g

Baking powder 2 g

Preparation

Mix everything together to obtain a homogenous texture.
Put the pâte sucrée in the fridge and let it sit overnight.
Roll out the dough on 3 mm and put in a baking mold. You don’t need to do a pre-bake, you can add directly the flan composition in the baking molds.

2 Chocolate Flan Composition

Ingredients

Belcolade dark chocolate Origins Noir Uganda 80% Organic Cacao-Trace 90 g

Whole milk 1000 g

Cream 35% 230 g

Vanille pod 2 g

Sugar 320 g

Corn starch 75 g

Egg yolk 210 g

Preparation

Boil the milk together with the cream and vanilla pod, add the Belcolade Origins Noir Uganda 80% Organic Cacao-Trace and give a short mix.
Make a composition from the sugar, corn starch and egg yolk. Bring both together and make a custard.
Put immediately in the pre-molded baking rings with pâte sucrée.
Put directly in the oven for 9 minutes on 215 °C.

3 Assembly

Ingredients

Preparation

Make the cocoa shortcrust and put in baking rings.
Keep in the fridge of 4°C.
Fill the rings directly with the fresh made custard.
Bake for 9minutes on 215°C.

Created by Jeffrey De Weyer

Custard tarts or flan pâtissier/Parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.

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