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.
29 K 5/5 (1 reviews)
1 hour 15 min.
Easy
3.35 €
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 - 3
50 g icing sugar (optional) - Total weight: 600 grams
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 15 min.
All in all: 1 hour 15 min.
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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 | 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 % |
How much will it cost?
- For 6 pieces : 3.65 €
- Per piece : 0.65 €
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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)
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Ramekins with almonds, apples and lemon, Late summer tart with plums and apricots, Apricot clafoutis with almond cream, Apple amandine tarts from Brélès, Rhubarb 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: Raisin breads (pains aux raisins), Boulangère tart tatin with vine nectarines, French croissants, Croissant dough apples, Baker's apple soles, ... See them all 6
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