Mirlitons of Guipavas

A recipe from cooking-ez.com

For 6 pieces, you will need:

• 1 300 g yeast-based flaky dough (for croissants)
• 2 300 g almond cream or frangipane
• 3 50 g icing sugar (optional)
• Total weight: 600 grams

Times:

Preparation	Resting	Cooking	Start to finish
30 min.	30 min.	15 min.	1 hour 15 min.

Step by step recipe

• 1: Furnish tartlet circles with 300 g yeast-based flaky dough (for croissants), spread thinly (maximum 2 mm), following these tips.
• 2: We don't throw anything away, just gather up your dough scraps and use them as Viennese fermented dough another time.
• 3: Preheat the oven to 390°F (200°C).
  Fill each pastry base with a layer of almond cream, using a piping bag if possible.
• 4: Do this for all your funds.
• 5: You can sprinkle a little powdered sugar over the top of the bases, which is supposed to help them develop in the oven (the almond cream will swell during baking).
• 6: Bake for 10-15 minutes.
• 7: Leave to cool on a wire rack.
• 8: Sprinkle with powdered sugar when cool.

Remarks

You can replace the almond cream with pistachio cream for a pistachio version.
Note that the proportions are very simple: you'll need 40g of dough and 40g of almond cream per mirliton.

---