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Mirlitons of Guipavas

Name: Mirlitons of Guipavas
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 pieces
Cuisine: French
Ingredients: 300 g yeast-based flaky dough (for croissants); 300 g almond cream; 50 g icing sugar

You may already be familiar with mirlitons, a delicious little bakery pastry made from puff pastry and almond cream, but here are the mirlitons from Guipavas, which are even more delicious because they're made from croissant dough.

26 K 5/5 (1 reviews)

1 hour 15 min. difficulté

Easy

3.35 €

6 pieces

3 Ingredients

Last modified on: June 25^th 2023

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For 6 pieces, you will need:

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

Change these quantities to make:

2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Resting: 30 min.

Cooking: 15 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 20 min.

Furnish tartlet circles with 300 g yeast-based flaky dough (for croissants), spread thinly (maximum 2 mm), following these tips.

Stage 2

We don't throw anything away, just gather up your dough scraps and use them as Viennese fermented dough another time.

Stage 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.

Stage 4 - 6 min.

Do this for all your funds.

Stage 5 - 2 min.

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).

Stage 6 - 15 min.

Bake for 10-15 minutes.

Stage 7 - 30 min.

Leave to cool on a wire rack.

Stage 8 - 2 min.

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.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	470 RDI=180 %	2,710 RDI=260 %	2,030 RDI=310 %	18,120 RDI=910 %	75,860 RDI: 910 %
Per 100 g	80 RDI=30 %	450 RDI=40 %	340 RDI=50 %	3,020 RDI=150 %	12,640 RDI: 150 %
Per piece	80 RDI=30 %	450 RDI=40 %	340 RDI=50 %	3,020 RDI=150 %	12,640 RDI: 150 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, egg, Gluten, leaven, Nuts

How much will it cost?

For 6 pieces : 3.65 €
Per piece : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Almond cream

You can get more informations, or check-out other recipes which use it, for example: Plum tart, Apricot clafoutis with almond cream, Brioche slices with almond cream, Frangipane, Apple-almond shortbread tart, ... See them all 18

Yeast-based flaky dough (for croissants)

You can get more informations, or check-out other recipes which use it, for example: Croissant dough apples, Raisin breads (pains aux raisins), French croissants, Boulangère tart tatin with vine nectarines, Pistachio and goji pinwheels, ... See them all 6

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