UNIGRÁ S.p.A.

Chocolate Flan

Caravella Gran Mora

Difficulty 3
58 Minutes
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Flour 600g
Salt 3g
Vanilla Paste 10g
Margarine on Butter 270g
Caravella Gran Mora 100g
Icin Sugar 200g
Almond Powder 100g
Egg Whites 120g
Milk 400g
Cream 100g
Vanilla Paste 5g
GLucose 70g
Salt 3g
Sugar 120g
Rice Starcg 30g
Corn Starch 30g
Egg Yolk 80g
Caravella Gran Mora 100g

Method

Shortcrust Dough

  1. Insert in the mixer boule, flour,salt,vanilla ,margarine,Caravella Gran Mora and mix until you'll get a sand texture.

  2. Add almond powder and egg whites,mix slowly untill the ingredients get together.

  3. Roll out the dough in a doughsheeter at h 2,5 mm and use.

Chocolate Custard Cream

  1. Bring the milk with the vanilla paste, glucose, salt to boil.

  2. In a bowl pour the yolks and break them with a whisk.

  3. Filter the milk and add it hot to the yolks.

  4. Mix well and return to the fire and cook using a whisk to stir.

  5. Cook untili it reaches 85°C.

  6. Remove from the stove.

  7. Add the Caravella Gran Mora,Blend with immersion blender , cover with contact film and cool down in blast chiller to 3°C.

Assembling

  1. Precook the tart for 10 min qt 170°C,Fill up with Chocolate custard cream and bake for 15 min at 160°C.

  2. Let cool down,Decorate with fresh raspberries and dust with snow powder sugar

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