California Fig Coffee Cakes

Directions

For the Breton Dough

1. In a stand mixer with a whisk attachment whip the egg yolks and sugar until light yellow color.

2. Sift the dry ingredients.

3. Switch to the paddle and slowly add the soft butter and then add the dry ingredients.

4. Mix until combined and refrigerate overnight, 12 hours.

For the California Fig Almond Cream

1. Cream butter and sugar in a stand mixer with a paddle until smooth.

2. Add the almond flour and mix 1 minute.

3. Slowly add eggs and finish with vanilla extract and California Dried Figs Juice Concentrate.

4. Chill overnight, 12 hours.

For the Espresso Streusel

1. Mix all ingredients in a stand mixer fitted with a paddle until the dough comes together.

2. Press through a square rack onto a sheet pan.

3. Chill for 2 hours.

Assembly and Finishing

1. Preheat a convection oven to 350°F. Place baking cups on a sheet pan.

2. Roll out the chilled Breton Dough to 3mm thick. Cut 3 ½-inch rounds, or to size of the bottom of baking cups being used.

3. For each baking cup, place a round of the Breton dough in the bottom.

4. Fill the cup up approximately halfway with California Fig Almond Cream.

5. Place 20 grams of each California Dried Figs Diced and California Dried Figs E-Diced on top of the Fig cream and press down slightly.

6. Top with the Espresso Streusel.

7. Bake for 20 to 25 minutes.

Developer Note