1 | Furnish tartlet circles with 300 g Yeast-based flaky dough (for croissants), spread thinly (maximum 2 mm), following these tips. | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-1.webp) |
2 | We don't throw anything away, just gather up your dough scraps and use them as Viennese fermented dough another time. | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-2.webp) |
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. | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-3.webp) |
4 | Do this for all your funds. | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-4.webp) |
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). | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-5.webp) |
6 | Bake for 10-15 minutes. | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-6.webp) |
7 | Leave to cool on a wire rack. | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-7.webp) |
8 | Sprinkle with powdered sugar when cool. | ![Mirlitons of Guipavas : etape 25 Mirlitons of Guipavas : etape 25](/images/recettes/desserts/petits_gateaux/1357-8.webp) |
for a pistachio version.
Note that the proportions are very simple: you'll need 40g of dough and 40g of almond cream per mirliton.