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If you love chocolate and prefer a lighter textured cheesecake, you’re going to be obsessed with this French chocolate flan pâtissier. It has a light, creamy chocolate filling and a chocolate pâte sucrée tart crust that tastes like a shortbread cookie. Baked with a shiny, wrinkly top crust and a lush, silky chocolate center, it’s everything I love about French flan.
Flan pâtissier (or French flan) is baked in a pastry crust and filled with a thick, creamy custard similar to crème pâtissière. A classic flan, on the other hand, is a simpler baked custard made with eggs, milk, and sugar. It has a lighter, more delicate texture, no pastry base, and is often baked in a water bath.
Just about every French patisserie shop sells some version of flan pâtissier. Each Chef presenting their own flavors, signature texture, and desired crust. I tend to lean towards a smooth and light custard filling that’s creamy but firm, with a sweet shortcrust pastry. One that’s easily sliceable and can be eaten handheld.
While attending French pastry school, I was taught to bake my flan and filling completely frozen. But, I found it’s not always necessary. I’ve adapted this recipe to use a frozen crust with cooled chocolate pastry cream. An initial high-heat bake for 10 minutes gives the chocolate tart crust a nice shortbread cookie texture. For an even crispier crust, you can blind bake and cool it completely before adding the filling for the final bake.
Key Ingredients & Test Notes
- Dutch Processed Cocoa Powder: To make a chocolate flan crust, I’ve reduced the amount of flour in my shortcrust pastry dough and added in cocoa powder.
- Test Note: For a light red chocolate color I used Cacao Barry Plein Arome cocoa powder.
- Espresso Powder: Anytime I’m baking a chocolate dessert, I add a touch of instant espresso powder. It gives the chocolate a little extra umph in flavor without tasting like coffee.
- Dark Chocolate: Quality chocolate is non-negotiable for a chocolate forward dessert. I’ve made this flan with both 65% and bittersweet 70% dark chocolate. The higher percentage gives a stronger chocolate taste.
- Test Note: My go-to chocolate for making flan is Valrhona. Try their 64% cacao Manjari with a hint of red fruit or the 70% cacao Guanaja with balanced roasted bitterness.
- Whole Milk and Heavy Cream: Whole milk forms the base of the custard and the heavy cream adds richness. This balance creates a classic French flan crème pâtissière (pastry cream) with a smooth, creamy texture that never feels too dense.
- Eggs and Yolks: Egg whites provide structure, while egg yolks add richness and creaminess. I like the balance of two whole eggs and four yolks for a set custard that’s still wonderfully tender.
- Test Note: Always, always weigh your eggs. Egg size can vary more than you might think. I find it easiest to beat whole eggs together in a small bowl, then measure out the exact amount needed by weight.
- Cornstarch: Flan pâtissier uses cornstarch to thicken the pastry cream filling. The starch creates a custard that’s sturdy enough to hold its shape when sliced.
Step by Step
- Line the inside of the tart ring with the chilled strips, sealing any overlaps with your fingertips. Press the dough into the corners and against the sides of the ring to ensure a snug fit.
- Lower the chilled dough disc into tart ring and against the pan. Press the dough flat and into the sides. Patch any opening with extra dough. Freeze until firm.
Note: For more tips and visuals on how to line a tart ring, check out my post for pate sucreé pastry dough.
- Cook pastry cream until thickened and strain into a separate bowl.
- Stir in the chopped chocolate while the cream is still hot.
- Stir or mix with a handheld immersion blender to make a smooth chocolate pastry cream. Place plastic film directly on the surface to prevent a crust from forming and cool.
- Trim the excess dough from the frozen tart shell with a small knife.
- Fill the frozen pastry crust with the cooled chocolate pastry cream and level with an offset spatula.
- Bake the flan on the middle oven rack. The center will puff and form a dark shiny skin that will deflate as it cools.
- Let the flan cool completely, then chill for 4 hrs or overnight. Brush the top gently with warm simple syrup or apricot jam for a lovely shine.
Jenn’s Flan Pâtissier Tips
- For a Crispier Crust, Pre-bake: I usually partially bake all my tart crusts, but found I rather like the cookie texture of the chocolate crust. If you prefer a super firm crunchy crust, you’ll need to partially bake the crust and let it cool before adding in the pastry cream.
- Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (180°C) conventional oven for 15 minutes. Remove the weights and let cool before adding the chocolate cream.
- Make Ahead
- Chocolate Pate Sucrée: The tart dough can be divided, wrapped in plastic film and refrigerated for up to 3 days.
- Chocolate Pastry Cream: To save a bit of time, the pastry cream can be made the day before and stored in the fridge. Whisk well with a hand whisk to smooth it out before adding to the tart shell and baking.
- Storage: After the baked flan has cooled to room temp, it will need to be chilled at least 4 hrs (ideally overnight) before serving. Keep it in an airtight container in the fridge for up to 4 days.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
French Chocolate Flan Pâtissier
French chocolate flan pâtissier with a light, creamy chocolate filling and a chocolate pâte sucrée tart crust.
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Equipment
- medium saucepan
Ingredients
Chocolate Pate Sucreé Crust
- 150 grams unsalted European style butter , 82% butterfat, softened
- 115 grams powdered sugar
- 275 grams all purpose flour, 10-11% protein
- 40 grams almond flour
- 25 grams dutch processed cocoa powder
- 1/2 tsp fine sea salt
- 60 grams eggs, lightly beaten
Chocolate Pastry Cream
- 600 grams whole milk, 3.5% fat
- 150 grams heavy whipping cream , 33-35% fat
- 1 Tbsp vanilla bean paste or vanilla extract
- 1 ½ tsp instant espresso powder
- 165 grams granulated sugar, divided
- 100 grams whole eggs, room temp
- 80 grams egg yolks, room temp
- 60 grams cornstarch, sifted
- 150 grams 65-70% dark chocolate, finely chopped
Topping
- simple syrup or apricot jam, warmed
Instructions
Chocolate Pate Sucreé Crust
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together until smooth.150 grams unsalted European style butter , 115 grams powdered sugar
- Using a mixing bowl, whisk together the flour, almond meal, cocoa powder, and salt.275 grams all purpose flour, 40 grams almond flour, 25 grams dutch processed cocoa powder, 1/2 tsp fine sea salt
- On low speed mix in 1/2 of the beaten egg and 1/2 of the flour mixture. Mix until combined. Scrape the bottom and sides of the bowl with a spatula. Repeat with the remaining ingredients to form a soft cookie dough texture.60 grams eggs
- Scoop any crumbs stuck to the bottom of the bowl and pack the dough together by hand.
- Divide the dough into two equal halves. Pack the dough into flat discs with your hands.
- Wrap the dough in plastic film and rest in the fridge for a minimum of 1 hour or better overnight.
Line the Tart Ring
- I'm using a 20cm (8-inch) smooth pastry ring for this Flan. You can also use an 8-inch springform pan with a removeable bottom. Measure the strips to fit the inside circumference of the mold you're using and a bottom disc of dough slightly smaller than the diameter of the ring or pan. Overlaps are just fine and help seal the dough together.
- Roll out one half of the dough between two layers of parchment paper to 1/8-1/4 inch (3-5mm). Take a ruler or pastry cutter and cut two strips of dough about 13-inches (33 cm) long and slightly wider than the thickness of the pastry ring. These will be used to line the inside of the pastry ring.
- Place the strips in the fridge or freezer on parchment paper to chill while rolling out the second half.
- Roll out the second half of dough between parchment paper to the same thickness and cut a disc in the 7 ¾ inches (19.5 cm) in diameter. It needs to be slightly smaller than the ring. Chill the disc if it becomes soft.
- Place your pastry ring on a perforated silicone mat and perforated pan. Or on a baking sheet lined with parchment paper.
- Line the inside of the ring with the the two strips of pastry. Pressing the dough flush with the ring. Seal any overlaps with your fingers.
- Lower the pastry disc into the circle, flush with the pan. Gently use your fingertips to press the sides and bottom together. If you have any cracks or openings, seal with spare dough.
- Place the pan with the tart ring in the freezer for at least one hour to freeze completely.
Optional – Partially Bake Crust
- For a crispier tart crust, partially bake the empty frozen shell first.
- Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (180°C) conventional oven for 15 minutes. Remove the weights and let cool before adding the chocolate cream.
Chocolate Pastry Cream
- Set up your workstation so everything is laid out and next to the stove to make things easier and less stressful for you. Place an empty bowl on the counter close by lined with a metal sieve. .
- Stir together the milk, cream, half of the sugar, vanilla, and espresso powder in a large saucepan on medium heat.600 grams whole milk, 150 grams heavy whipping cream , 1 Tbsp vanilla bean paste or vanilla extract, 165 grams granulated sugar, 1 ½ tsp instant espresso powder
- Meanwhile in a large mixing bowl hand whisk together the eggs, yolks, and remaining half of the sugar into a thick liquid. Use a little elbow grease, whisk in the sifted cornstarch a little at a time to avoid lumps. Whisk until the cornstarch is completely dissolved into a smooth mixture.100 grams whole eggs, 80 grams egg yolks, 60 grams cornstarch
- Once the milk and cream reach a simmer, slowly pour half into the eggs while continuously whisking to temper the mixture.
- Now pour the egg mixture back into the saucepan while stirring on medium heat.
- Continuously whisk as the custard starts to thicken. This will happen pretty quickly in just a minute or two. It's important to keep whisking to prevent a lumpy custard.
- As it thickens it will come to a boil. You'll notice it's ready when you stop whisking and the mixture kind of burps up a few air pockets. Whisk vigorously for a smooth glossy pastry cream and then remove from the heat.
- Transfer the pastry cream to a heat proof bowl. Add in the chopped chocolate and stir with a spatula until the chocolate is entirely melted.150 grams 65-70% dark chocolate
- Take a handheld immersion blender and blend the mixture into a silky consistency. This is optional, but really helps create a smooth pastry cream with the addition of chocolate.
- Place a sheet of plastic film directly on the surface and refrigerate until cool.
Fill and Bake
- Preheat the oven to 400℉ (200℃) conventional setting or 380℉ (180℃) fan setting.
- Remove the cooled pastry cream from the fridge and give it a good hand whisk to smooth it out.
- Trim the excess pastry from the top of the pastry ring using a small knife, cutting away from yourself.
- Pour the chocolate pastry cream into the frozen crust and level with an offset spatula.
- Place the pan on the middle oven rack and bake for 10 minutes.
- Lower the oven temperature to 350℉ (180℃) conventional setting or 325℉ (160℃) fan setting. Bake for an additional 45 minutes.
- The center of the flan will puff up towards the end of baking, this is normal. The top layer will also become matte and may darken in some areas. When the pan is jiggled slightly the flan should still have a nice wobble.
- Place the pan on a wire rack and cool completely. (about 3 hours) (NEVER unmold while it's still hot, or it will collapse).
- Keep the flan in the ring and refrigerate for at least 4 hours. I prefer to chill mine overnight.
Unmold and Serve
- Once properly chilled, run an offset spatula between the crust and the ring. Lift the ring from the flan. Carefully transfer to a serving dish.
- Warm either simple syrup or apricot jam in a small bowl. Using a pastry brush, gently paint thin coating across the top of the flan for a shiny top. Slice and serve.simple syrup or apricot jam
Notes
Ingredients Used:
- Dutch processed cocoa powder: Cacao Barry Plein Arome
- Dark Chocolate: Valrhona 65-70%
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