To the nemy Kim
This week to taste it, we review the traditional blank with a chocolate and pralin version.
Judged hard, rough and industrial, but emptiness has been embarrassed for years before real returns to be grace in 2021. At the end of the front end, classic and regressive pastries are mania of large pastry chefs. In a few months, FLAN is everywhere, from the pastry windows of the Paris Palace, including the list of food prizes on social networks. If we like classic, this week we try a very tasty option and chocolate with a pralin.
It all starts with dry caramel preparation, that is, to say that is made only on sugar. The secret of his success. Never use dishes to mix it, but the force of wrist to rotate the pan, ahead, back and in all possible meanings. Then it breaks in pieces, then caramel then serves as a basis for cry, which mixes him with rich scents with hazelnut and minced almond. Cut into fruits, toothpicked tissue, then requires four hours in the refrigerator before placing a short pastry, is covered with extreme hollow chocolate. Enough to get back to the blank.
The recipe for Choco-Praline Flan
Ingredients:
- 90 g of fried hazelnuts
- 90 g of fried almonds
- 60 g Caster sugar
- 3 g of salt flower
- 40 g of egg yolk
- 50 g all eggs
- 60 g Caster sugar
- 40 g of corn
- 460 g All milk
- 155g all liquid cream
- 60 g of dark chocolate
- Your choice paste disk
“Data-cript =” https://static.lefigaro.fr/widget-ttl/vide/index.js “>
Steps:
Prepare a pralin disk
Make dry caramel with sugar. Spread it on baking paper covered on a baking sheet, let it hard, break it into pieces. Mix 150 g of hazelnut and almonds. Add Fleur de Sel, mix. Insert in a circle of the diameter than the circle of the circle, add 30 g of dried fruit. Put in the refrigerator for 4 hours.
For the device
To mix the eggs with sugar. Add starch, mix. Bring milk to boil. Pour it for cooking. Put in a saucepan, cook until tightens, Bumble. Remove from heat, add chocolate, cream, mix.
Cooking and finishing
Place the frozen pralin disk on the bottom of the baking that surrounds. Pour the cream on it. Cook for 35 minutes in the oven at 180 ° C. Leave 3 hours to cool, disappoint, put 3 hours in the fridge.
Source: Le Figaro
