Limburg Flan Apricot - Crème Limburgse Vlaai (Dutch specialty flan)
Ingredients
- 10000 g - 100% Flour
- 4000 g - 40% Crème Limburgse Vlaai (Dutch specialty flan)
- 500 g - 5% Yeast
- 150 g - 1.5% Salt
- 4400 g - 44% Water approx.
Apricot flan Filling:
- 7810 g - 78.1% Apricot filling (tinned) pulp
- 1880 g - 18.8% Sugar
- 310 g - 3.1% Cold Binder approx.
Working method
- 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 Scale: approx. 250 grams for a grid or lid Scale: approx. 350 grams for a flan tin of diameter 28 cm with a high rim Round up the dough pieces
- Dough proof: Approx. 30 minutes
- 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 900 grams of filling. Apply a grid or lid
- Final proof: Approx. 20 minutes
- Baking: approx. 25 minutes at an oven temperature of 220ºC
- Mix the sugar and cold binder and then mix it in the fruits, process on bakery temperature
There are also many ways to bake Limburg flans besides the above mentioned recipes. This is a festive treat in the warm summer months.
