Hello World! (geek joke, sorry for that!). You may remember (or not, it's been a while now) that in my chocolate vanilla raspberry tartlets recipe, I had promised you a recipe to use up the leftovers. Well, it had completely slipped my mind until I was browsing through my old photos, but today I'm bringing you a chocolate flan!
You know that old dilemma of taking a bit more bread to finish your cheese, then a bit more cheese to finish your bread? That's what happens to me regularly in baking, and I spend my time using up leftovers: yolks, whites, sweet pastry, shortcrust... The beauty of this chocolate flan recipe is that it lets you use all the leftovers from the raspberry tartlets.
A very small recipe (or rather a tip, really) to use up leftover cocoa pastry and pastry cream. Simply roll out the cocoa pastry in a mould or ring (here a frame) and cover with pastry cream. Because as I explained in this flan recipe (by Felder, but not quite!), flan is just a classic pastry cream baked in the oven for about 40 minutes.
When you try the chocolate vanilla raspberry tartlets, you'll know what to do with the leftovers!
And if you have other leftovers (eggs, creams, fruit...), check out my article on food waste and how I use up leftovers!
