Mirlitons of Guipavas
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.
16 K 5/5 (1 reviews)
1 hour 15 min.
Easy
6 pieces
3 IngredientsLast modified on: June 25th 2023
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
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 15 min.
All in all: 1 hour 15 min.
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.
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.
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 | 530 RDI=210 % | 2,910 RDI=270 % | 2,110 RDI=320 % | 17,680 RDI=880 % | 74,000 RDI: 880 % |
| Per 100 g | 90 RDI=30 % | 480 RDI=50 % | 350 RDI=50 % | 2,950 RDI=150 % | 12,330 RDI: 150 % |
| Per piece | 90 RDI=30 % | 480 RDI=50 % | 350 RDI=50 % | 2,950 RDI=150 % | 12,330 RDI: 150 % |
How much will it cost?
- For 6 pieces : 3.35 €
- Per piece : 0.60 €
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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)
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example: Baker's apple soles, French croissants, Boulangère tart tatin with vine nectarines, Croissant dough apples, Raisin breads (pains aux raisins), ... See them all 6
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Pear tart with almond cream, Apple-almond shortbread tart, Mirlitons, Plum tart, ... See them all 15
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