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// Home / Recipes / Limburg Flan Caramel Nut

Limburg Flan Caramel Nut


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Water approx. 40 - 45% 4000 - 450 g
Caramel Nuts Spice 46% 10074 g
Butter 23% 5037 g
Creme Patissier 23% 5037 g
Flour 4% 876 g
Eggs 4% 876 g
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
BRC Halal Kosher RSPO Skal

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