WHAT IS PARISIAN FLAN
Often mistaken for the Spanish Flan, Parisian Flan is a French baked custard that are often done in a pastry case. Sometimes you will find this dessert made with shortcrust pastry or puff pastry. Flan on the other hand originates from Spain are is usually baked on a less intense heat over a bain marie.
FUNCTION OF CORNSTARH IN CUSTARD
Apart from being a thickener, cornstarch as a matter of fact, plays another important role as it helps to absorb heat during cooking or baking, which slows down the coagulation of the eggs in the mix. This is an important point to know for this dessert since we will be baking the cooked custard further in the oven. Without cornstarch, the eggs will start to scramble, leaving a seperated texture and a rather distasteful mouthfeel.
RECIPE
Yield :1 x (16cm diameter x 4.5 cm height) tart
CHOCOLATE FLAN
INGREDIENTS | QUANTITY |
Whole Eggs | 100g |
Caster Sugar | 80g |
Corn Flour | 40g |
Thickened Cream 35% Fat | 250ml |
Milk | 250ml |
Vanilla Bean Paste | 15g |
Dark Coverture Chocolate 70% | 85g |
Chocolate Puff Pastry | 550g |
CLEAR GLAZE
INGREDIENTS | QUANTITY |
Neautral Glaze | 100g |
Water | 10ml |
METHOD
FOR THE CHOCOLATE PUFF PASTRY
If you wish you attempt making your own chocolate puff pastry, you can visit my post on "Inverted Chocolate Puff Pastry - Step-by-Step".
FOR THE PUFF PASTRY TART CASING
Roll the puff pastry to approximately 3 - 4 mm in thickness and wide enough to line a 16cm diameter with 4.5cm height ring with some excess pastry overhanging the rim of the ring.
Place a oven proof cling film or scrunched up parchment paper over the puff pastry casing and fill it with baking rice, ensuring that they are filled all the way to the top.
Place the lined puff pastry into the fridge to rest for 20 minutes. Meanwhile, pre heat the oven to 180C.
Remove the baking rice and the cling film/parchment paper then return to the oven and bake for a further 30 minutes.
Remove the puff case from the oven. If the sides and base starts to puff up too much, gently press them down at the base and press the edges gently while it is still warm.
Leave the pastry casing to cool slightly then with the help of a serrated knife, trim off the excess pastry around the rim. Set aside to cool completely.
FOR THE CHOCOLATE CUSTARD
Place the milk in the saucepan with the vanilla bean paste and bring to a mere simmer.
Meanwhile, in a separate bowl, whisk the eggs together with the sugar and corn flour to create a slurry and until they are completely smooth and without lumps. Stir in the cream.
Gently stream in the warm milk over the cream slurry while continuously whisking until smooth and well combined.
Transfer the custard mixture back into the pot/saucepan and cook over medium heat while constantly whisking until it starts to thicken.
Pour the thickened custard onto a bowl with the chocolate and whisk until all the chocolate are fully melted.
Pour the cooked custard into the par baked puff pastry shell. Smooth out the top with a spoon or a spatula. Place the filled pastry in the fridge to cool completely.
When ready, pre-heat the oven to 190ËšC. Bake the chilled flan tart for 40 minutes or until the top is burnt slightly.
Remove the flan tart from the oven and leave to cool completely, brush the top with some neutral glaze.
Cut and serve.
FOR THE CLEAR GLAZE
Heat the neutral glaze and water together until the glaze is fully dissolve.
Strain then brush on top of the chilled chocolate flan.
