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Limburg Flan Crumbles


Flour 100% 10000 g
Crème Limburgse Vlaai (Dutch specialty flan) » 40% 4000 g
Yeast 5% 500 g
Salt 1,5% 150 g
Water approx. 44% 4400 g
Crème Patisserie 100% 33400 g
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.
BRC Halal Kosher RSPO Skal

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