Decadent Chocolate Praline Flan: A Symphony of Flavors
If you’re in the mood to impress your guests or simply treat yourself to a luxurious dessert, this Chocolate Praline Flan is a masterpiece that combines rich chocolate, creamy praline, and crunchy hazelnuts into one harmonious dish. This recipe is a bit of a project, perfect for when you want to immerse yourself in the art of baking. Here’s how you can recreate this indulgent delight.
Ingredients
For the Chocolate Crust:
- 240 g Philadelphia or mascarpone, cold and cubed
- 225 g butter, cold and cubed
- 1 egg yolk
- 260 g flour
- 70 g icing sugar
- 40 g cocoa powder
- A pinch of salt
For the Praline Custard:
- 1 L milk
- 3 large eggs
- 100 g cornstarch
- 150 g brown sugar
- 100 g butter
- 170 g heavy cream, at least 30% fat
- 200 g praline paste
For the Caramelized Hazelnuts:
- 200 g roasted hazelnuts
- 100 g brown sugar
- 20 g water
Plus:
- 100 g milk chocolate ganache (50 g milk chocolate / 50 g cream)
Directions
- Prepare the Chocolate Crust:
- In a bowl, mix the flour, cocoa powder, icing sugar, and a pinch of salt. Add the cold cubed butter and Philadelphia (or mascarpone), and the egg yolk. Combine until you form a homogeneous dough.
- Cover with plastic wrap and refrigerate for 30 minutes to firm up.
- Make the Praline Custard:
- In a separate bowl, whisk the eggs, brown sugar, and cornstarch together until smooth.
- Gently heat the milk in a saucepan just until warm—do not boil. Gradually add the warm milk to the egg mixture, whisking continuously to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a custard. Remove from heat and stir in the praline paste until smooth.
- Bake the Chocolate Crust:
- Preheat your oven to 180°C (356°F).
- Press the dough into a tart pan and cover with baking weights. Bake for 30 minutes, then remove the weights and bake for an additional 5 minutes. Allow to cool.
- Assemble the Flan:
- Spread the praline custard evenly over the cooled chocolate crust.
- Bake in the preheated oven for 45 minutes to 1 hour at 180°C, until set but not overly browned. Allow to cool slightly.
- Prepare the Caramelized Hazelnuts:
- In a saucepan, combine the brown sugar and water and heat until the sugar dissolves and begins to caramelize.
- Add the roasted hazelnuts and stir to coat. Transfer the nuts onto a tray to cool and harden.
- Finishing Touches:
- Prepare the chocolate ganache by melting the chocolate with cream and stirring until smooth.
- Pour the ganache over the cooled flan and sprinkle with the caramelized hazelnuts.
- Chill the flan in the refrigerator for at least one hour before serving.
Nutritional Information
- Prep Time: 1 hour
- Cooking Time: 1 hour 35 minutes
- Total Time: 2 hours 35 minutes
- Calories: 420 kcal per serving
- Servings: 8
This Chocolate Praline Flan is not just a dessert, it’s a statement piece that promises to elevate any dining experience. Whether serving it at a festive gathering or enjoying a slice as a luxurious treat, this flan is sure to captivate all who taste it. Enjoy the process and the delicious outcome!
Chocolate Praline Flan
- Total Time: 2 hours 35 minutes
- Yield: 8 1x
Description
Imagine a dessert that not only satisfies your sweet tooth but also brings a touch of elegance to your dining table. The Chocolate Praline Flan combines the nutty depth of praline with a rich, velvety chocolate crust, offering an indulgent experience that makes any meal feel like a special occasion. Its luxurious layers are visually captivating and designed to impress at any gathering.
Ingredients
For the chocolate crust:
240 g Philadelphia or mascarpone, cold and cubed
225 g butter, cold and cubed
1 egg yolk
260 g flour
70 g icing sugar
40 g cocoa powder
A pinch of salt
For the praline custard:
1 L milk
3 large eggs
100 g cornstarch
150 g brown sugar
100 g butter
170 g heavy cream, at least 30% fat
200 g praline paste
For caramelized hazelnuts:
200 g roasted hazelnuts
100 g brown sugar
20 g water
Plus 100 g milk chocolate ganache (50 g milk chocolate / 50 g cream)
Instructions
Start with the chocolate crust. In a bowl, mix flour, cocoa, egg yolk, salt, cubed cold butter, and cold Philadelphia until you achieve a homogeneous dough. Cover with plastic wrap and chill for 30 minutes.
For the praline custard, in a bowl, whisk egg yolks with sugar and cornstarch. Warm the milk on low heat without boiling. Gradually incorporate the milk into the yolks to avoid cooking them with thermal shock. Return to the pot and stir on the heat until thickened.
Pre-bake the chocolate crust covered with baking weights at 180°C for 30 minutes, then uncovered for 5 minutes. Let cool.
Once slightly cooled, spread the praline custard over the crust and bake for 45 minutes to 1 hour at 180°C. Avoid over-browning. Allow to cool slightly.
For caramelized hazelnuts, combine water and sugar in a pan over medium heat and let caramelize. Add the roasted hazelnuts, then place them on a tray to cool.
Pour the ganache over the flan and add the caramelized hazelnuts. Chill for at least one hour before serving.
- Prep Time: 1 hours
- Cook Time: 1 hours 35 minutes
Nutrition
- Calories: 420 kcal