31/08/2020
Flan chocolaté
For a 16 cm diameter flan:
A dough to choose (broken, sweet or puffy)
120 g egg yolk (I put 6 I was at 95 g)
120 g of sugar
30g of maizena
1 beautiful vanilla pod
160g liquid cream
500 g whole milk (half skimmed does too)
150 g dark chocolate 70%
Start by buttering the circle it's mandatory and drop it on a silpat or sheet of sulfurized paper and shirt it with the dough. As the edges are high, the easiest part is to cut the circle that goes to the bottom then cut 5,5 cm high strips, put everything in the freezer for the time to make the pastry cream (by taking out the dough of the freezer, it will be easier to erase the edges) as in photo 5
Then in a pan, pour the sugar, maizena, vanilla, mix with a whip, add the egg yolks. Mix well again.
Add the cream then the milk, mix. Cook the pastry cream not too firm add the chocolate
Pour it into a Large dish and filming in contact so that the cream can cool
When the cream is cold, chill it in the whip and pour it into the circle and leave well with a little spatula
Bake for 50 min at 175 ℃
Leave it at room temperature then in the fridge. Enjoy yourselves!
