Chocolate Flan | Valrhona
Make the shortbread crust dough and roll it out to a thickness of 3mm. Use it to line greased 14cm rings. Blind bake at 330°F (165°C) for approx. 20 minute
Ingredients
- 230g European-style butter
- 130g P125 CŒUR DE GUANAJA
- 170g Confectioners’ sugar
- 55g Almond flour
- 4g Fine salt
- 95g Eggs
- 440g All-purpose flour
- 750g Whole milk
- 750g Whipping cream
- 61g Cornstarch
- 160g Sugar
- 280g CONFECTION 80%
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