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Marbled chocolate and tonka flan
A bold and spectacular flan that combines the intensity of cocoa and the warmth of tonka bean in a leopard-print sweet crust, for a dessert as beautiful as it is unforgettable.
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Plain and cocoa vergeoise sweet pastry
Techniques covered
- Sanding a dough by hand
- Dough frassage by hand
- Create leopard patterns on a sweet shortcrust pastry
- Using a cookie cutter
- Rolling out sweet pastry dough
- Cutting sweet pastry dough
- Line a tart ring using dough strips
- Lining a tall ring
- Lining a ring
- Preparing a chocolate flan mixture
- Pasteurizing a mixture
- Grate a tonka bean
- Infusing milk or cream
- Thinning a mix
- Piping without using a tip
- Assembling a flan
- Make a marbled flan
- Baking a flan
- Create a zebra-style marbling effect
- Smoothing with a spatula
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