Page 71 - Pastry & Baking Magazine

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12.
This is a completed single fold. Perform
2
more single folds (for a total of three),
chilling the dough for 30 minutes between
each fold. After the third fold, freeze the
dough for 30-60 minutes until firm.
13.
Sheet the dough to 4mm and cut pieces
with a fig leaf shaped cutter. Eggwash and
proof at 78
°
F with 80% humidity for
1
1
/
2
- 2
hours until almost doubled in
volume.
14.
Eggwash again and make an indentation
with your fingertips for the filling.
15.
Pipe filling into the indentation. Bake at
385
°
F convection for 12-15 minutes.
Cool, then glaze and garnish with
powdered sugar and a glazed half of a
dried fig.
12.
13.
14.
15.