Praline chocolate pastry flan

Praline chocolate pastry flan
The pastry flan is a pastry that we all love. When it’s done well, it’s one of the best treats in the world. But now, it is not always easy to find good ones. Besides, it’s been a long time since I bought any more in pastry, because I’ve been too often disappointed. Ready-made preparations, which give a very rubbery thing to artificial flavors, no thank you!
I much prefer to prepare it myself and to my liking.
The pastry flan that I like must be very, very thick, creamy to perfection and with a crispy base. Whether it’s very simple with vanilla or with fruit like here, the result is always very satisfying both visually and tastefully.
Afterwards, we can imagine many variants. Here I used pralinoise. I loved that delicious nutty flavor. For even more delicacy, the crust is also hazelnut.
I had already prepared this pastry flan a few months ago. We had so much fun that I did it again last weekend. A delight !

Custard pastry chocolate praline:

Hazelnut shortcrust pastry:

185g flour
1/2 tsp baking powder
1 pinch of fleur de sel
25 g hazelnut cake (or hazelnut powder)
50g icing sugar
110g butter
1 egg
In the bowl of the food processor, put the flour, baking powder, salt, hazelnut cake, sugar and butter in pieces. Mix briefly so as to have a sandy texture.
Add the egg, and mix lightly until the dough forms a ball. It is sometimes necessary to add a small trickle of water.
Put the dough on a lightly floured baking sheet and roll it out. Refrigerate for about 20 minutes.
Garnish a circle (20×5).
Praline chocolate pastry flan


700g whole milk
300 g full cream
4 eggs
150g sugar
70g cornstarch
180g praline
Heat the milk and cream without boiling.
Whisk eggs and sugar.
add cornstarch. To mix together.
Pour the hot milk/cream over this mixture little by little while whisking.
Put everything back in the saucepan and thicken over low heat while stirring. Stop cooking as soon as the mixture thickens and add the pralinoise. Mix well.
Film and let cool.
Preheat the oven to 180°C.
Pour the cooled filling over the dough.
Cook for about 50 minutes.
Let cool to room temperature. And enjoy preferably the same day.
For the next day, we can put it in the fridge, and take it out a little in advance.
Praline chocolate pastry flan
To finish: the hazelnut cake, residue from oil production, can be replaced by hazelnut powder. This one is just a little less rich in flavor.

I used pralinoise, and it is very good. You could also use gianduja, but it’s not always easy to find.
I do not recommend the homemade gianduja recipe published recently, because it is not dosed in the same way.

I use my adjustable dessert ring to make this recipe. It is a little higher than necessary, but it is very easy to cut the dough just above the level of the cream.

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