Flan cookie chocolat noisette

Serves 1
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Directions

  1. 1Place the metal ring on a silicone mat, then remove it.
  2. 2Place the metal ring on a silicone mat, then remove it.
  3. 3Place the metal ring on a silicone mat, then remove it.
  4. 4Place a sheet of parchment paper over cookie dough, then remove it.
  5. 5Place a sheet of parchment paper over cookie dough, then remove it.
  6. 6Place a sheet of parchment paper over cookie dough, then remove it.
  7. 7Place the metal ring over the cookie dough and cut a circular base.
  8. 8Place the metal ring over the cookie dough and cut a circular base.
  9. 9Place the metal ring over the cookie dough and cut a circular base.
  10. 10Cut strips of cookie dough.
  11. 11Cut strips of cookie dough.
  12. 12Cut strips of cookie dough.
  13. 13Place the silicone mat inside the metal ring.
  14. 14Place the silicone mat inside the metal ring.
  15. 15Place the silicone mat inside the metal ring.
  16. 16Carefully place the round cookie dough base into the metal ring.
  17. 17Carefully place the round cookie dough base into the metal ring.
  18. 18Carefully place the round cookie dough base into the metal ring.
  19. 19Line the sides of the metal ring with the cookie dough strips.
  20. 20Line the sides of the metal ring with the cookie dough strips.
  21. 21Line the sides of the metal ring with the cookie dough strips.
  22. 22Pour melted sugar onto a silicone mat and spread it thinly.
  23. 23Pour melted sugar onto a silicone mat and spread it thinly.
  24. 24Pour melted sugar onto a silicone mat and spread it thinly.
  25. 25Let the caramelized sugar cool and harden.
  26. 26Let the caramelized sugar cool and harden.
  27. 27Let the caramelized sugar cool and harden.
  28. 28Break the hardened caramel into pieces.
  29. 29Break the hardened caramel into pieces.
  30. 30Break the hardened caramel into pieces.
  31. 31Roast the hazelnuts.
  32. 32Roast the hazelnuts.
  33. 33Roast the hazelnuts.
  34. 34Place the caramel pieces into a food processor.
  35. 35Place the caramel pieces into a food processor.
  36. 36Place the caramel pieces into a food processor.
  37. 37Add roasted hazelnuts to the food processor.
  38. 38Add roasted hazelnuts to the food processor.
  39. 39Add roasted hazelnuts to the food processor.
  40. 40Process the caramel and hazelnuts until a smooth praline is formed.
  41. 41Process the caramel and hazelnuts until a smooth praline is formed.
  42. 42Process the caramel and hazelnuts until a smooth praline is formed.
  43. 43Pipe a layer of praline into a small metal ring lined with plastic wrap.
  44. 44Pipe a layer of praline into a small metal ring lined with plastic wrap.
  45. 45Pipe a layer of praline into a small metal ring lined with plastic wrap.
  46. 46Press down the praline layer with a press.
  47. 47Press down the praline layer with a press.
  48. 48Press down the praline layer with a press.
  49. 49Sprinkle chopped hazelnuts on top of the praline layer.
  50. 50Sprinkle chopped hazelnuts on top of the praline layer.
  51. 51Sprinkle chopped hazelnuts on top of the praline layer.
  52. 52Cover the praline with a plate and place in the freezer.
  53. 53Cover the praline with a plate and place in the freezer.
  54. 54Cover the praline with a plate and place in the freezer.
  55. 55Weigh the milk in a saucepan.
  56. 56Weigh the milk in a saucepan.
  57. 57Weigh the milk in a saucepan.
  58. 58Heat the milk.
  59. 59Heat the milk.
  60. 60Heat the milk.
  61. 61Pour hot milk into a bowl with the egg mixture and whisk.
  62. 62Pour hot milk into a bowl with the egg mixture and whisk.
  63. 63Pour hot milk into a bowl with the egg mixture and whisk.
  64. 64Pour the mixture back into the saucepan.
  65. 65Pour the mixture back into the saucepan.
  66. 66Pour the mixture back into the saucepan.
  67. 67Cook the custard until thickened, whisking continuously.
  68. 68Cook the custard until thickened, whisking continuously.
  69. 69Cook the custard until thickened, whisking continuously.
  70. 70Add dark chocolate couverture to the hot custard.
  71. 71Add dark chocolate couverture to the hot custard.
  72. 72Add dark chocolate couverture to the hot custard.
  73. 73Stir until the chocolate is fully melted and incorporated, forming a smooth ganache.
  74. 74Stir until the chocolate is fully melted and incorporated, forming a smooth ganache.
  75. 75Stir until the chocolate is fully melted and incorporated, forming a smooth ganache.
  76. 76Pipe a layer of chocolate ganache into the cookie base in the metal ring.
  77. 77Pipe a layer of chocolate ganache into the cookie base in the metal ring.
  78. 78Pipe a layer of chocolate ganache into the cookie base in the metal ring.
  79. 79Place the frozen praline and hazelnut disc on top of the chocolate ganache.
  80. 80Place the frozen praline and hazelnut disc on top of the chocolate ganache.
  81. 81Place the frozen praline and hazelnut disc on top of the chocolate ganache.
  82. 82Pipe another layer of chocolate ganache over the praline disc.
  83. 83Pipe another layer of chocolate ganache over the praline disc.
  84. 84Pipe another layer of chocolate ganache over the praline disc.
  85. 85Smooth the top of the chocolate ganache.
  86. 86Smooth the top of the chocolate ganache.
  87. 87Smooth the top of the chocolate ganache.
  88. 88Carefully remove the metal ring and silicone mat from the cookie flan.
  89. 89Carefully remove the metal ring and silicone mat from the cookie flan.
  90. 90Carefully remove the metal ring and silicone mat from the cookie flan.
  91. 91Pipe a layer of praline on top of the chocolate ganache.
  92. 92Pipe a layer of praline on top of the chocolate ganache.
  93. 93Pipe a layer of praline on top of the chocolate ganache.
  94. 94Pipe chocolate in a decorative pattern over the praline.
  95. 95Pipe chocolate in a decorative pattern over the praline.
  96. 96Pipe chocolate in a decorative pattern over the praline.
  97. 97Garnish with whole hazelnuts and edible gold flakes.
  98. 98Garnish with whole hazelnuts and edible gold flakes.
  99. 99Garnish with whole hazelnuts and edible gold flakes.
  100. 100Cut a slice of the flan to reveal the layers.
  101. 101Cut a slice of the flan to reveal the layers.
  102. 102Cut a slice of the flan to reveal the layers.

Ingredients

  • chocolate chips
  • chocolate chips
  • chocolate chips
  • Hazelnuts
  • Hazelnuts
  • Hazelnuts
  • 350 g Milk
  • 350 g Milk
  • 350 g Milk
  • dark chocolate couverture (Matsiro 70%)
  • dark chocolate couverture (Matsiro 70%)
  • dark chocolate couverture (Matsiro 70%)

Equipment

metal ringparchment paperrulerknifesilicone matfood processorpiping bagsaucepanwhiskdigital scale

Tips

  • Use a metal ring and parchment paper to shape the cookie dough.
  • Use a food processor to make the praline.
  • Ensure the custard is thick before adding chocolate.
  • Use piping bags for precise application of praline and chocolate ganache.
Flan cookie chocolat noisette | Clip Recipe