Serves 1
Directions
- 1Place the metal ring on a silicone mat, then remove it.
- 2Place a sheet of parchment paper over cookie dough, then remove it.
- 3Place the metal ring over the cookie dough and cut a circular base.
- 4Cut strips of cookie dough.
- 5Place the silicone mat inside the metal ring.
- 6Carefully place the round cookie dough base into the metal ring.
- 7Line the sides of the metal ring with the cookie dough strips.
- 8Pour melted sugar onto a silicone mat and spread it thinly.
- 9Let the caramelized sugar cool and harden.
- 10Break the hardened caramel into pieces.
- 11Roast the hazelnuts.
- 12Place the caramel pieces into a food processor.
- 13Add roasted hazelnuts to the food processor.
- 14Process the caramel and hazelnuts until a smooth praline is formed.
- 15Pipe a layer of praline into a small metal ring lined with plastic wrap.
- 16Press down the praline layer with a press.
- 17Sprinkle chopped hazelnuts on top of the praline layer.
- 18Cover the praline with a plate and place in the freezer.
- 19Weigh the milk in a saucepan.
- 20Heat the milk.
- 21Pour hot milk into a bowl with the egg mixture and whisk.
- 22Pour the mixture back into the saucepan.
- 23Cook the custard until thickened, whisking continuously.
- 24Add dark chocolate couverture to the hot custard.
- 25Stir until the chocolate is fully melted and incorporated, forming a smooth ganache.
- 26Pipe a layer of chocolate ganache into the cookie base in the metal ring.
- 27Place the frozen praline and hazelnut disc on top of the chocolate ganache.
- 28Pipe another layer of chocolate ganache over the praline disc.
- 29Smooth the top of the chocolate ganache.
- 30Carefully remove the metal ring and silicone mat from the cookie flan.
- 31Pipe a layer of praline on top of the chocolate ganache.
- 32Pipe chocolate in a decorative pattern over the praline.
- 33Garnish with whole hazelnuts and edible gold flakes.
- 34Cut a slice of the flan to reveal the layers.
Ingredients
- chocolate chips
- Hazelnuts
- 350 g Milk
- 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.
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert