Making Flan Pâtissier at Home | Chocolate Flan Pâtissier Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: unsweetened cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories and fat

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pie crust

Whole wheat adds fiber without losing texture

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor

Using the flat beater, mix the sifted flour, powdered sugar, cocoa powder, salt, almond flour and butter, until you get a sand-like texture. Add the water and egg and mix for 10 seconds. Refrigerate for 20 minutes.

Roll the dough to 3mm thickness. Line the tart ring with the shortcrust, by pressing the dough into the bottom edge. Trim the edges, push around the top edge of the ring and trim the excess again. Chill until the pastry cream is ready.

Heat heavy cream, milk and half the sugar over medium-low. Mix the remaining sugar with the cornstarch and egg yolks. Pour the milk & heavy cream, gradually, then strain and return to the saucepan. Place the saucepan over medium heat and cook the cream, whisking constantly, until thickened. Boil the mixture for about a minute, then add the chocolate.

Preheat the oven to 325 °F (170°C).

Fill the tart and smooth out the pastry cream with a palette knife.

Bake for 50 minutes. Refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens