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Gourmet
Guanaja & Sesame Praliné Flan
Made with Cooking Range Guanaja 70% dark chocolate
An original recipe by l’Ecole Gourmet Valrhona
4 stepsMakes one 14cm-diameter flan
Prepare a day in advance:
Cocoa shortcrust pastry
Make on the day:
Crunchy sesame & fleur de sel praliné
Vanilla flan mix
Guanaja 70% flan mix
Assembly
Utensils required:
14cm dessert ring
Stand mixer
Spatula
Paddle attachment
Recipe Step by Step
Step01
COCOA SHORTCRUST PASTRY
30g Almond flour
90g Confectioner’s sugar
25g Cocoa powder
2g Fine salt
210g All-purpose flour
120g Butter
50g Egg
Preparation time: 30 minutes
Freeze for: 3 hours
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.
Freeze for: 3 hours
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.
Step02
CRUNCHY SESAME & FLEUR DE SEL PRALINÉ
15g Sesame seeds
60g 50% almond & hazelnut crunchy nutty praliné
15g Black sesame paste
1g Fleur de sel
Preparation time: 5 minutes
Baking time: 10 minutes
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.
Baking time: 10 minutes
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.
Step03
VANILLA FLAN MIX
80g Whole milk
80g Heavy cream 36%
½ NOROHY vanilla bean
50g Sugar
15g Cornstarch
Preparation time: 15 minutes
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.
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.
Step04
GUANAJA 70% FLAN MIX
120g Milk
120g Heavy cream 36%
10g Cornstarch
25g Sugar
100g GUANAJA 70% chocolate
Preparation time: 15 minutes
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.
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.
Assembly and finishing
Preparation time: 30 minutes
Refrigerate for: 1 hour
Baking time: 2 x 25 minutes
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 cold.
Chef’s tip:
Freezing the 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.