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Preparation time

15  min


Hervé Pichard

Recipe created by :

Hervé Pichard, Baker Expert Japon


Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Picto_ingredients.svg List of ingredients

  • 500g Croissant Dough Sheet
  • 10g of almonds
  • Melted butter
  • Crystal sugar
  • Icing sugar

For the marinated fruits:

  • 100g of raisins
  • 100g of currants
  • 100g of candied orange cubes
  • 50g of candied cherries
  • 50g of candied apples
  • 50g of rum
  • 1g of cinnamon powder
  • 1g of nutmeg powder

Picto_preparation.svg Preparation steps

  • Spread 200g of macerated fruits on the defrosted 500g croissant dough
  • Sprinkle 5g of a mix of nutmegand cinnamon
  • Add 20g of whole almonds
  • Roll the dough and then stretch it to the desirable length
  • Cut the roll in 4 pieces
  • Proof 1h30 at 28°C and then bake 22min at 170°C
  • Coat with liquid butter while still hot
  • Cover with crystal sugar once
  • Cover withicing sugar twice
  • Wrap tightly in cling wrap the stolen and keep minimum 2 days in the fridge