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Limburg Flan Caramel Nut

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

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