You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Gourmet
Amatika 46% plant-based coconut flan
Made with Plant-based Amatika 46%
AN ORIGINAL RECIPE BY l’École Valrhona
2 stepsMakes one 14cm-diameter flan
Prepare a day in advance:
Cocoa shortcrust pastry
Make on the day:
AMATIKA 46%
coconut flan mix
You will need:
14cm-diameter ring
Stand mixer
Spatula
Paddle attachment
Recipe Step by Step
Step01
COCOA SHORTCRUST PASTRY
Preparation time: 30 minutes
Freeze for: 4 hours
75 g Lupin flour
100 g Potato starch
25 g Cocoa powder
60 g Almond flour
60 g Confectioner’s sugar
2 g Salt
50 g Flavorless oil
30 g Water
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.
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.
Step02
AMATIKA 46% COCONUT FLAN MIX
Preparation time: 15 minutes
30 g Cornstarch
55 g Sugar
500 g Coconut cream
60 g AMATIKA 46%
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 beans are completely melted and use immediately.
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 beans are completely melted and use immediately.
Assembly and finishing
ASSEMBLY
Preparation time: 30 minutes
Refrigerate for: 1 hour
Bake for: 2 × 25 minutes
Grease the ring, then line it with the cocoa shortcrust pastry. 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.
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.