Chocolate puff pastry flan

Chocolate puff pastry flan

Maxence Barbot
Difficulty level icon
Expert
Completion time icon
1 hour 10 minutes
10
Videos
The ultimate chocolate flan: A subtle and crunchy puff pastry placed around a cocoa-flavored sweet pastry, with a creamy dark chocolate flan filling.
Chocolate puff pastry flan
Total completion time
Completion time
1 hour 10 minutes
Cooking time
1h27
Rest period
19h00
Techniques taught
  • Making a chocolate-flavored flan mix
  • Caramelizing with opaline
  • Making puff pastry with visible layers
  • Preparing opaline
  • Method for a single fold
  • Cutting out a puff pastry dough
  • Roll out a puff pastry
  • Shaping a dough piece before the tourage phase
  • Preparing a puff pastry
  • Pre-baking a sweet pastry dough
  • Baking a flan in the oven
  • Lining a tall ring
  • Making a powder using a blender
  • Making a dry caramel
  • Pasteurizing a mixture
  • Coating with a brush
  • Preparing a sweet pastry dough with a mixer
  • Baking a set cream in the oven
  • Cutting a sweet pastry dough
  • Rolling out a sweet dough

Check out the first segment of this course for free

Step 1: Tempering the cocoa puff pastry

Maxence Barbot
Maxence Barbot
Pastry Chef, Shangri-La Paris and Vice-Champion of France for Dessert
Pastry Chef, Shangri-La Paris and Vice-Champion of France for Dessert

Stage 2: Turning: 3 single turns

Step 3: Assembling the visible puff pastry sheets and rolling out the puff pastry base

Step 4: Filling and baking the puff pastry

Step 5: Sweet cocoa paste

Step 6: Raising the funds

Step 7: Chocolate flan mix

Step 8: Opaline powder

Step 9: Caramelization with opaline

Step 10: Finishing the blanks

Maxence BarbotMaxence Barbot

Maxence Barbot

Pastry Chef, Shangri-La Paris and Vice-Champion of France for Dessert
With a passion for gastronomy from an early age, Maxence Barbot began his culinary studies at a lycée hôtelier, but soon switched to pastry-making. Right from the start, he distinguished himself by winning the medal of excellence at the Olympiad des métiers in London, and by being crowned vice-Champion of France for dessert à l'assiette in 2013. After graduating, he worked at the Plaza Athénée, rising through the ranks from commis to demi chef de partie. He continued his career at the George V and returned to Brittany to discover boutique patisserie with Christophe Roussel. Back in Paris, he worked at the Plaza Athénée and the George V before becoming Executive Pastry Chef at the Shangri-La in 2019. Renowned for his puff pastry techniques, he leads a team of 15, offering a varied and creative culinary offering.

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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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Ruthy
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Great online training platform. The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist. If you're still hesitating, go for it!
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