Description
Silky chocolate praline flan brings French and Mexican culinary traditions together in one luxurious dessert. Rich caramel and smooth chocolate custard create a delectable harmony that melts on your palate with pure indulgence.
Ingredients
Scale
Chocolate Praline Flan
Main Ingredients:
- 200 g praline paste
- 1 L milk
- 170 g heavy cream (at least 30% fat)
- 3 large eggs
- 240 g Philadelphia or mascarpone, cold and cubed
- 225 g butter, cold and cubed
- 260 g flour
Sweet and Flavor Enhancers:
- 150 g brown sugar
- 100 g icing sugar
- 100 g brown sugar
- 100 g milk chocolate ganache (50 g milk chocolate / 50 g cream)
- 40 g cocoa powder
- 100 g cornstarch
- 1 egg yolk
- A pinch of salt
Garnish:
- 200 g roasted hazelnuts
- 20 g water
Instructions
- Prepare a smooth, rich chocolate crust by blending all-purpose flour, cocoa powder, egg yolk, salt, cold unsalted butter (cubed), and cold cream cheese in a mixing bowl until a uniform dough forms.
- Wrap the dough in plastic film and refrigerate for half an hour to firm up the texture and enhance flavor development.
- Create the praline custard by whisking egg yolks with granulated sugar and cornstarch in a separate bowl until pale and smooth.
- Gently warm whole milk (2% or whole milk) in a saucepan over low heat, avoiding boiling, then slowly stream the warm milk into the egg mixture while continuously whisking to prevent curdling.
- Return the custard to the saucepan and cook over medium heat, stirring constantly until the mixture thickens to a creamy consistency, approximately 3 to 5 minutes.
- Preheat the oven to 350°F (180°C) and line the chocolate crust with parchment paper, filling with ceramic baking weights or dried beans.
- Pre-bake the crust for 30 minutes with weights, then remove the weights and continue baking for an additional 5 minutes until the edges turn golden brown.
- Allow the crust to cool completely before spreading the prepared praline custard evenly across the surface.
- Bake the filled flan for 45 to 60 minutes at 350°F (180°C), monitoring to prevent excessive browning.
- For the caramelized hazelnuts, combine water and granulated sugar in a heavy-bottomed pan, cooking over medium heat until the mixture turns amber-colored.
- Fold roasted hazelnuts into the caramel, ensuring each nut is thoroughly coated, then spread on a silicone mat or parchment paper to cool and harden.
- Prepare a rich chocolate ganache and carefully pour over the cooled flan.
- Garnish the dessert with the caramelized hazelnuts, then refrigerate for a minimum of one hour to set and develop flavors.
- Slice and serve chilled, enjoying the complex layers of chocolate, praline, and caramelized nuts.
Notes
- Precision matters when mixing the chocolate crust to prevent tough texture, ensuring cold ingredients are well-incorporated without overworking the dough.
- Gradually tempering hot milk into egg yolks prevents scrambling, creating a smooth and silky praline custard base.
- Pre-baking the chocolate crust with weights ensures a crisp, even base that won’t become soggy under the custard.
- Monitor baking time closely to prevent over-browning, which can make the flan dry and bitter instead of creamy and delicate.
- Caramelizing hazelnuts requires careful attention to sugar transformation, creating a crunchy and glossy topping that adds textural contrast.
- Chilling the finished flan allows flavors to meld and sets the ganache, enhancing the overall taste and presentation of the dessert.
- Prep Time: 50 minutes
- Cook Time: 1 hour 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 782 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 62 g
- Saturated Fat: 35 g
- Unsaturated Fat: 22 g
- Trans Fat: 1.5 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 180 mg