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Recipe Step by Step
Step01
P125 Cœur de Guanaja Shortbread Crust
225g European-style butter
125g P125 Coeur de Guanaja
170g Confectioners’ sugar
55g Almond flour
4g Fine salt
95g Eggs
440g All-purpose flour
Using the paddle attachment in a food processor, mix the cold cubed butter until it has a soft and fluffy creamed texture.
Add the P125 Cœur de Guanaja melted at 95°F (35°C).
Add the confectioners’ sugar, almond flour and salt.
Add the eggs. Mix together.
Add the flour, then hand-mix until a homogeneous dough forms. Store in the refrigerator or spread out immediately.
Add the P125 Cœur de Guanaja melted at 95°F (35°C).
Add the confectioners’ sugar, almond flour and salt.
Add the eggs. Mix together.
Add the flour, then hand-mix until a homogeneous dough forms. Store in the refrigerator or spread out immediately.
Step02
Chocolate Flan Mix
740g Whole milk
740g Heavy cream 36%
60g Corn starch
160g Sugar
275g P125 Coeur de Guanaja
Heat the milk and cream together.
Pour it onto a mixture of the starch and sugar and combine, then put everything back into the pan.
Bring it to a boil, then stir in the chocolate (don’t use a blender). Pour it into a blind-baked pastry case.
Pour it onto a mixture of the starch and sugar and combine, then put everything back into the pan.
Bring it to a boil, then stir in the chocolate (don’t use a blender). Pour it into a blind-baked pastry case.
Assembly and finishing
Make the shortbread crust and spread it to a depth of 3mm. Use it to line some greased 14cm rings. Blind bake at 330°F (165°C) for approx. 20 minutes.
Remove the baking beans and then bake again for 10 minutes.
Make the flan mix and put 500g into each ring.
Store in the refrigerator for at least 3 hours. Bake at 355°F (180°C) for approx. 30 minutes.