# Flan cookie chocolat noisette

Ce flan ultra gourmand combine le meilleur du cookie et du flan, avec du chocolat et du praliné coulant.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Place the metal ring on a silicone mat, then remove it.
2. Place a sheet of parchment paper over cookie dough, then remove it.
3. Place the metal ring over the cookie dough and cut a circular base.
4. Cut strips of cookie dough.
5. Place the silicone mat inside the metal ring.
6. Carefully place the round cookie dough base into the metal ring.
7. Line the sides of the metal ring with the cookie dough strips.
8. Pour melted sugar onto a silicone mat and spread it thinly.
9. Let the caramelized sugar cool and harden.
10. Break the hardened caramel into pieces.
11. Roast the hazelnuts.
12. Place the caramel pieces into a food processor.
13. Add roasted hazelnuts to the food processor.
14. Process the caramel and hazelnuts until a smooth praline is formed.
15. Pipe a layer of praline into a small metal ring lined with plastic wrap.
16. Press down the praline layer with a press.
17. Sprinkle chopped hazelnuts on top of the praline layer.
18. Cover the praline with a plate and place in the freezer.
19. Weigh the milk in a saucepan.
20. Heat the milk.
21. Pour hot milk into a bowl with the egg mixture and whisk.
22. Pour the mixture back into the saucepan.
23. Cook the custard until thickened, whisking continuously.
24. Add dark chocolate couverture to the hot custard.
25. Stir until the chocolate is fully melted and incorporated, forming a smooth ganache.
26. Pipe a layer of chocolate ganache into the cookie base in the metal ring.
27. Place the frozen praline and hazelnut disc on top of the chocolate ganache.
28. Pipe another layer of chocolate ganache over the praline disc.
29. Smooth the top of the chocolate ganache.
30. Carefully remove the metal ring and silicone mat from the cookie flan.
31. Pipe a layer of praline on top of the chocolate ganache.
32. Pipe chocolate in a decorative pattern over the praline.
33. Garnish with whole hazelnuts and edible gold flakes.
34. Cut a slice of the flan to reveal the layers.

## Equipment

- metal ring
- parchment paper
- ruler
- knife
- silicone mat
- food processor
- piping bag
- saucepan
- whisk
- digital 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.

## Source

- Original video: https://www.tiktok.com/@irvinpastry/video/7531688491676224790
- Recipe page: https://www.cliprecipe.com/recipe/93b8e6e5-c606-474a-9928-b04fd7c06efe
- Extracted: 2025-07-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt