Limburg Flan Caramel Nut
Pieces
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 4000 g - 40% Proson Limburgse Vlaai (flan/griddle cake/blechkuchen)
- 800 g - 8% Fresh Yeast
- 4000 - 450 g - 40 - 45% Water approx.
Filling::
- 10074 g - 46% Caramel Nuts Spice
- 5037 g - 23% Butter
- 5037 g - 23% Creme Patissier
- 876 g - 4% Flour
- 876 g - 4% Eggs
Decoration::
- 29200 g - 100% Mixed Nuts
Working method
- Mix all the filling ingredients into a homogeneous mass
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Dough pieces approx. 275 grams (diameter pan 26 cm) and rounding
- Dough proof: Approx. 30 minutes
- Roll the dough pieces in a round slice with a thicknrss of approx. 3 mm Cover a pan with the slice Gently press the edges slightly and add 300 grams filling
- Final proof: Approx. 35 minutes
- Baking: approx. 25 minutes at 220ºC
- Finishing: Add approx. 400 grams mixed nuts in each flan
