Parisian chocolate flan

A TIMELESS CLASSIC, LIKE NEVER BEFORE (II)
The slightly bitter notes of the almond sablé biscuit and the delicate fruity nuances of the Maragda dark couverture result in a Parisian flan with a unique flavour and personality.

almond sablé biscuit

Ingredients Preparation
  • 240g
    butter
  • 170g
    icing sugar
  • 80g
    eggs
  • 430g
    flour
  • 50g
    starch
  • 4g
    salt
  • 50g
    powdered almond

-  Cut the butter into cubes and keep in the freezer.
- Using the blender with the help of a spatula, mix together the icing sugar, weak flour, starch, powdered almond and salt.
-  At medium speed, add the cut frozen butter to the mixture of solids and knead until you get a sandy texture.
-  Mould in 20x4 cm rings, pre-cook for 20 minutes and keep aside.

jellied chocolate

Ingredients Preparation
  • 1l
    Full cream milk
  • 180g
    sugar
  • 180g
    egg yolks
  • 40g
    starch
  • 1piece(s)
    Orange peel

- Infuse the 750 g of milk with the orange.
- Mix the egg yolks with the starch and add the 250 g of cold milk.
- Pour the infused milk over the yolks and starch and mix.
- Strain again and cook the whole until it reaches boiling point.
- Outside the heat, add the chocolate in drops, it will melt with the residual heat of the cream.
- Pour into the mould with the previously precooked almond sablé biscuit and let it form a skin.
- Cook the whole at 180ºC for 80 minutes.

crème anglaise

Ingredients Preparation
  • 300g
    milk
  • 300g
    cream
  • 70g
    sugar
  • 8g
    gelatin

- Heat the cream and make a crème anglaise by cooking the whole at 84ºC, strain and add the previously hydrated gelatin sheets.
- Pour over the chocolate in drops and emulsify properly.

finish

- Once the flan is cold, apply the jellied crème anglaise and finish with a thin layer of neutral shine.

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