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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.

21 K 5/5 (1 reviews)

1 hour 15 min. difficulté

Easy

3.35 €

6 pieces

3 Ingredients

Last modified on: June 25^th 2023

For this recipe: I want to make it (367×) I made it (344×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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 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	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 %

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 : 3.35 €
Per piece : 0.60 €

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)

Yeast-based flaky dough (for croissants)

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

Almond cream or frangipane

You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Mini almond-morello tarts, Mirlitons, Late summer tart with plums and apricots, Pear tart with almond cream, ... See them all 15

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