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Chocolate hazelnut flan

Chocolate hazelnut flan

AVERAGE

60 Preparation time

50 min - 6 hours rest Cooking time

For 4 persons

The dough

230g of T55 flour

7g of Yumgo Whole powder

100g of salted butter

50g of icing sugar

40g of hazelnut powder

60g of water


The filling

750ml of milk

120g of light brown sugar

9g of Yumgo Yolk powder

80g of cornstarch

150g of liquid cream

60g of water

9g of sunflower oil

150g of artisanal spread


The cover

100g of shelled hazelnuts

50g of light brown sugar

100g of dark chocolate

80ml of liquid cream

20g of salted butter

9g
from Yumgo Yellow Powder 1kg
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Preparation

This chocolate-hazelnut flan Marion Flipo's recipe combines creaminess and comforting flavors, perfect for an afternoon snack or an elegant dessert. Easy to prepare, it will delight chocolate and hazelnut lovers while remaining 100% egg-free.

Preparation :

  1. The dough : Mix the dry ingredients, add the salted butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Add a little water, form a ball, and chill for 30 minutes. Then roll out the dough and line a greased and floured tart pan.
  2. The filling : Heat the milk and sugar in a large saucepan. In a bowl, whisk together the remaining ingredients (except the spread). Add this mixture to the hot milk and cook over medium heat until thickened. Stir in the spread, let cool, and enjoy.

Baking

  1. Preheat the oven to 180°C (350°F) and pour the mixture into the flan tin. Bake for about 50 minutes: the flan should still be slightly wobbly. Let it cool.
  2. Cool for at least 6 hours before unmolding it or moving on to the next step.

Dressing

  1. Caramelized hazelnuts: In a pan, heat the hazelnuts with sugar until they turn a golden caramel and are well coated. Spread them out on parchment paper to cool, then roughly chop them.
  2. Chocolate-hazelnut sauce : Heat the cream with the chocolate until melted, then remove from the heat and stir in the salted butter. Spread this sauce over the surface of the cooled flan and let it set. Refrigerate for at least 1 hour.
  3. Decoration : Arrange the caramelized hazelnuts around the flan for a delicious and crunchy touch.

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