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.
Recipe
almond sablé biscuit
ingredients | preparation |
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- Cut the butter into cubes and keep in the freezer. |
jellied chocolate
ingredients | preparation |
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- Infuse the 750 g of milk with the orange. |
crème anglaise
ingredients | preparation |
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- Heat the cream and make a crème anglaise by cooking the whole at 84ºC, strain and add the previously hydrated gelatin sheets. |
finish
- Once the flan is cold, apply the jellied crème anglaise and finish with a thin layer of neutral shine. |