Chocolate Flan Pâtissier

Before starting this Chocolate Flan Pâtissier, make the puff pastry the day before. Refrigerate the pastry for at least 30 minutes, then roll it out with a rolling pin to a thickness of 3 mm.

Wrap with cling film and reserve in the fridge.

The next day: Take the puff pastry out of the fridge and place it over a mousse ring Ø 18cm.

Using an utility knife, cut a disc of pastry around the stainless steel ring, making sure to leave enough pastry to line the sides of the ring.

Place the ring on a Silichef XL perforated baking sheet lined with a Silpat baking mat. Grease the inside of the ring with oil spray.

Place the pastry disc over the stainless steel ring...

... and line the ring.

Slide a rolling pin on the edges of the tart ring to remove the pastry excess.

Ease the pastry along the sides of the ring.

Slide a utility knife along the rim of the ring to cut the pastry excess.

Place the ring in the freezer so the pastry cools fast.

For the chocolate flan: Organise all the necessary ingredients.

Place the milk in a saucepan, then bring to a boil.

In the meantime, pour the whole eggs and castor sugar in a mixing bowl...

... and blanch with a whisk.

Add the corn flour...

... and whisk vigorously to avoid any lumps.

Add the cold whipping cream and combine.

When the milk starts to boil, pour over the preparation and combine carefully.

Transfer the preparation into the saucepan used to boil the milk...

... and cook the preparation while whisking constantly, like pastry cream.

The cream will start thickening...

Add the dark chocolate pistoles to the hot preparation.

... and combine gently with a whisk until completely melted.

The result should be as shown in the photo.

Take the mousse ring out of the freezer...

...and fill with the hot chocolate cream. The chocolate filling should get up to 1 cm below the rim.

This is what the result should look like.

Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 40 minutes.

When cooked, remove from the oven and leave to cool at room temperature. This delicious chocolate flan pâtissier is best served at room temperature.