Twice Baked Almond and Prune Croissants by Chef Dahlia Narvaez

Almond Cream Metric Grams (Original) Metric High-Volume Yield % Comments
Almonds, whole 340 g 3400 g 32.38 %
Sugar, powdered 240 g 2400 g 22.86 %
Butter, unsalted 255 g 2550 g 24.29 %
Eggs, whole 100 g 1000 g 9.52 % 2 large eggs yield 100 g
Egg, yolk 35 g 350 g 3.33 % 2 large eggs yield 35 g of yolk
Vanilla, extract 25 g 250 g 2.38 %
Rum, dark 55 g 550 g 5.24 %
Total 1050 g 10500 g 100.00 %


In a food processor, grind together almonds and powdered sugar. Paddle together butter and nut mixture. Combine eggs, yolks, vanilla and rum in separate bowl. Add to creamed butter mixture in two additions. Refrigerate until ready to use.

Soaking liquid Metric Grams (Original) Metric High-Volume Yield % Comments
Water 225 g 2250 g 35.35 %
Sugar, granulated 300 g 3000 g 47.10 %
Vanilla, seeds 2 g 20 g 0.31 % 1 vanilla bean yields 2 g of scrapped seeds
Water, orange flower 110 g 1100 g 17.27 %
Total 637 g 6370 g 100.00 %


In a medium saucepan, combine water, sugar, and vanilla bean. Bring to a boil. Remove from heat and add orange flower water.

Prune puree Metric Grams (Original) Metric High-Volume Yield % Comments
Prunes 225 g 2250 g 56.25 %
Water 170 g 1700 g 42.50 %
Tea, Earl Grey 5 g 50 g 1.25 % Loose tea placed in a sachet or 1 teabag
Total 400 g 4000 g 100.00 %


In a saucepan, boil together the prunes, water and tea. Cook until the liquid is completely reduced, about 5 min. Allow to cool. Remove tea bag. Transfer prunes to food processor and puree until fine. Cool puree until ready to cool.

Assembly Metric Grams (Original) Metric High-Volume Yield % Comments
Almond, slices 290 g 2900 g 15.06 % Lightly toasted
Croissants 675 g 6750 g 35.06 % Small, day old
Soaking liquid As needed As needed 0.00 % From provided recipe above
Prune puree 480 g 4800 g 24.94 % From provided recipe above
Almond cream 480 g 4800 g 24.94 % From provided recipe above
Sugar, powdered As needed As needed 0.00 % For dusting
Total 1925 g 19250 g 100.00 %


Slice day old croissants in half lengthwise. Set on parchment lined baking sheet. Using a pastry brush, carefully soak each half of the croissant with the soaking liquid, making sure the croissant is kept intact. Spread about 15 g of prune puree in the inside of the croissant, followed by the almond cream. Sandwich together both halves of the croissant. Using a offset spatula, spread about 15 g of prune puree over the top surface. Press the top of the croissant in sliced almonds, Bake for about 20-25 minutes, until nicely browned. Allow to cool, dust with powdered sugar.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!