Easy
1h35min
1h
Makes one 14cm-diameter flan
An original flan recipe by L'Ecole Valrhona
with Guanaja 70%
Utensils:
- 14cm dessert ring
- Stand mixer
- Spatula
- Paddle attachment
Made with the products below :
1. Cocoa shortcrust pastry
Ingredients :
- 30g Almond flour
- 90g Confectioner’s sugar
- 25g Cocoa powder
- 2g Fine salt
- 210g All-purpose flour
- 120g Butter50g Egg
Prep time: 30 min.
Freeze for: 3h
Steps:
- Use the paddle attachment in a stand mixer to combine the almond flour, confectioner’s sugar, cocoa powder, salt and flour. Sift them, then add in the cold cubed butter and mix them until they have a sandy texture.
- Add the egg to the mixture. Stop mixing once the dough is smooth and even.
- Roll out the dough to a depth of 3mm, cut out a 14cm circle and a 5cm tall strip, which you will use later to make the edges of the flan shell.
- Leave in the freezer for 3 hours.
2. Crunchy sesame & fleur de sel praliné
Ingredients :
- 15g Sesame seeds
- 60g 50% almond & hazelnut crunchy nutty praliné
- 15g Black sesame paste
- 1g Fleur de sel
Prep time: 5 min.
Cook time: 10 min.
Steps:
- Place the sesame seeds on a baking pan, then put the pan in the oven at 300°F (150°C) for approx. 10 minutes.
- Mix the 50% almond & hazelnut crunchy nutty praliné with all the other ingredients and toasted sesame seeds, then set aside.
3. Vanilla flan mix
Ingredients :
- 80g Whole milk
- 80g Heavy cream 36%
- 1⁄2 NOROHY vanilla bean
- 50g Sugar
- 15g Cornstarch
Prep time: 15 min.
Steps:
- Pour the milk, cream and vanilla bean seeds into a saucepan.
- Mix the sugar and cornstarch, then add 50g of the milk and cream mixture.
- Bring the rest of the milk and cream mixture to a boil.
- Pour approx. one third of the boiling liquid into the sugar and starch mixture, stir them together, then pour them into a saucepan.
- Bring to a boil and use straightaway.
4. Guanaja 70% flan mix
Ingredients :
- 120g Milk
- 120g Heavy cream 36%
- 10g Cornstarch
- 25g Sugar
- 100g GUANAJA 70% chocolate
Prep time: 15 min.
Steps:
- Pour the milk and cream into a saucepan.
- Mix the cornstarch and sugar, then add 50g of the milk and cream. Bring the rest of the milk and cream mixture to a boil.
- Pour approx. one third of the boiling liquid into the sugar and starch mixture, stir them together, then pour them into a saucepan.
- Bring the mixture to a boil and pour it onto the melted GUANAJA 70% chocolate, stirring them together with a spatula. Use immediately.
FLAN ASSEMBLY
Prep time: 30 min.
Refrigerate for: 1h.
Cook time: 2x 25 min.
Steps:
- Grease the dessert ring, then press the cocoa shortcrust pastry into it. Layer on an ovenproof sheet of plastic, 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 plastic sheet.
- Spread the crunchy sesame seed and fleur de sel praliné onto the pastry, followed by the vanilla flan and the GUANAJA 70% flan mix.
- Let the flan rest in the refrigerator for at least 1 hour before baking it at 355°F (180°C) for 25 minutes.
- Leave to cool, turn out and serve the flan cold.
Chef’s tip :
Freezing the flan shortcrust pastry makes lining the flan tin easier. This is because the pastry warms to room temperature very quickly. By using it straight out of the freezer, the pastry retains its thickness when it is being applied to the tin, and it will also bake evenly.
How do I prevent my chocolate flan from cracking while baking?
To avoid cracks in your Guanaja chocolate flan, be sure not to overbake it. Follow the baking instructions carefully: chill the flan before baking, use the correct temperature, and don’t open the oven door during baking. Let it cool gradually to room temperature before refrigerating.
Why should I freeze the cocoa shortcrust pastry before baking?
Freezing the cocoa shortcrust helps maintain its shape and thickness when lining the dessert ring. This ensures even baking and a perfect base for your flan. Valrhona’s chefs recommend freezing it for at least 3 hours before baking.
Can I make this flan ahead of time?
Absolutely! Prepare the cocoa crust and praline layer in advance, and bake the flan a few hours before serving. It sets beautifully in the fridge and is best enjoyed cold, making it ideal for preparing ahead.
Is this chocolate flan recipe beginner-friendly?
This gourmet chocolate flan recipe is advanced, but totally doable with precision and patience. Follow Valrhona’s step-by-step method and use quality ingredients like Guanaja 70% chocolate and Norohy vanilla for professional results at home.
Where can I find the ingredients used in this recipe?
You can buy Valrhona Guanaja chocolate and Norohy vanilla, and other fine pastry ingredients on https://valrhona-collection.us/.
What flavors does the sesame praliné add?
The sesame praliné adds a rich, toasty, slightly salty crunch that perfectly balances the intense dark chocolate and smooth vanilla flan layers.