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Limburg Flan Caramel Nut
Ingredients
| Flour | 50% | 5000 g |
| Sonnetmix Inverno » | 50% | 5000 g |
| Fresh Yeast | 8% | 800 g |
| Water approx. | 40 - 45% | 4000 - 450 g |
| Filling: | ||
| Caramel Nuts Spice | 46% | 10074 g |
| Butter | 23% | 5037 g |
| Creme Patissier | 23% | 5037 g |
| Flour | 4% | 876 g |
| Eggs | 4% | 876 g |
| Decoration: | ||
| Mixed Nuts | 100% | 29200 g |
| Working method | |
| Filling | Mix all the filling ingredients into a homogeneous mass |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | Dough pieces approx. 275 grams (diameter pan 26 cm) and rounding |
| Dough proof | Approx. 30 minutes |
| Moulding | 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 |
