Limburg Flan Crumbles

Ingredients

Flour	100%	10000 g
Sonnet Limburgse Vlaaimix (flans) »	40%	4000 g
Yeast	6 - 8%	600 - 800 g
Water approx.	44%	4400 g
Filling
Crème Patisserie	100%	33400 g
Crumbles
Flour	44,4%	11190 g
Dairy Butter	28,9%	7283 g
Sugar	25,6%	6425 g
Lemon Rasp	1,1%	227,2 g

Working method
Filling	Make Crème Patisserie. And make Crumbles. Knead Dairy Butter, Sugar and Lemon Rasp to a homogeneous mass. Add the flour and and turn the whole into crumbs of desired size
Kneading	Mix all ingredients into a well developed dough, but not too smooth
Dough temperature	Approx. 25ºC
Scale	Approx. 300 grams for a flan tin of diameter 28 cm Round up the dough pieces
Dough proof	Approx. 40 minutes
Moulding	Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin approx. 600 grams of Crème Patisserie and approx. 400 grams of crumbles
Final proof	Approx. 20 minutes
Baking	Approx. 25 minutes at an oven temperature of 220ºC

Extra information
Remarks	There are also many ways to bake Limburg flans besides the above mentioned recipes.