Cost Breakdown

Critical Success Points

• • Soften the butter without melting it
• • Rest the dough in the fridge for 2 hours
• • Roll the dough to a thickness of 3 mm
• • Temper the egg yolks for the fig cream
• • Pass the fig cream through a fine sieve

Safety Warnings

• • Handle the hot oven (180 °C).
• • The fig cream is very hot during tempering; avoid splatters.
• • Use the microwave with care to avoid overheating the butter.