Guanaja & Sesame Praliné Flan | Valrhona Chocolate
Preparation time: 30 minutes Refrigerate for: 1 hour Baking time: 2 x 25 minutes Grease the dessert ring, then press the cocoa shortcrust pastry into it.
Ingredients
- 15g Sesame seeds
- 60g 50% almond & hazelnut crunchy nutty praliné
- 15g Black sesame paste
- 1g Fleur de sel
- 80g Whole milk
- 80g Heavy cream 36%
- ½ NOROHY vanilla bean
- 50g Sugar
- 15g Cornstarch
- 120g Milk
- 120g Heavy cream 36%
- 10g Cornstarch
- 25g Sugar
- 100g GUANAJA 70% chocolate
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