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