Easy
1h15min
2 × 25 minutes
Makes one 14cm-diameter flan
An Original Recipe by L’École Valrhona
Utensils:
- 14cm-diameter ring
- Stand mixer
- Spatula
- Paddle attachment
Made with the products below :
1. Cocoa shortcrust pastry
Ingredients :
- 75g Lupin flour
- 100g Potato starch
- 25g Cocoa powder
- 60g Almond flour
- 60g Confectioner’s sugar
- 2g Salt
- 50g Flavorless oil
- 30g Water
Prep time: 30 min.
Freeze for: 4h
Steps:
- Sift all the dry ingredients together.
- Add the flavorless oil and mix using the paddle attachment of a stand mixer until the texture is crumbly.
- Add water and stir until a homogeneous dough forms.
- Immediately spread out the dough to a depth of 2.5mm between 2 sheets of parchment paper.
- Use a 14cm-diameter ring to cut out a circle of dough, then cut out some strips to make the flan’s edges.
- Place the dough in the freezer for 4 hours to make lining the mold easier.
2. Amatika 46% coconut flan mix
Ingredients :
- 30g Cornstarch
- 55g Sugar
- 500g Coconut cream
- 60g AMATIKA 46%
Prep time: 15 min.
Steps:
- Mix the cornstarch with the sugar, then add 50g of chilled coconut cream.
- At the same time, heat the remaining coconut cream to a simmer.
- Combine a small amount of the hot cream with the first mixture, then return it to the pan.
- Bring it to a boil and pour it onto the AMATIKA 46% couverture chocolate. Whisk until the chocolate feves are completely melted and use immediately.
Assembly of the vegan chocolate flan
Prep time: 30 min.
Refrigerate for: 1h
Bake for: 2 × 25 minutes
- Grease the ring, then line it with the cocoa shortcrust pastry. Line with parchment, then put in place some rice, lentils or something similarly weighty, so that the case’s edges don’t collapse during baking. Bake the pastry at 300°F (150°C) for approx. 25 minutes. Leave to cool, then remove the weight and parchment.
- Make the flan mixture and pour it into the pastry case.
- Refrigerate for 1 hour, then bake at 390°F (200°C) for approx. 25 minutes.
- Enjoy this vegan chocolate flan cold. For best results, allow it to rest for a few hours before slicing. Store any leftovers in the refrigerator.
Is this vegan chocolate flan fully dairy-free?
Yes, it’s 100% plant-based, made with coconut cream and Valrhona Amatika 46% vegan milk chocolate, no dairy or eggs.
Can I substitute another flour for lupin?
Yes, chickpea or oat flour can work as a backup, though texture may vary slightly.
Can I prepare the vegan chocolate flan ahead?
Definitely, it’s even better chilled overnight.
What’s the best way to unmold the flan?
Let it rest for at least one hour in the fridge, then gently run a knife around the edge before releasing from the ring.
Why use Valrhona Amatika 46% vegan milk chocolate?
It provides a balanced sweetness and creamy texture ideal for custard-style vegan desserts.
