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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.
32 K 5/5 (1 reviews)414390
Last 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.
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.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 78 g RDI=121 % | 451 g RDI=170 % | 337 g RDI=462 % | 3,019 kcal RDI=151 % | 12,643 kJ RDI=151 % |
| Per piece | 78 g RDI=121 % | 451 g RDI=170 % | 337 g RDI=462 % | 3,019 kcal RDI=151 % | 12,643 kJ RDI=151 % |
| Whole recipe | 471 g RDI=725 % | 2,708 g RDI=1,022 % | 2,025 g RDI=2,774 % | 18,119 kcal RDI=906 % | 75,861 kJ RDI=906 % |
How much will it cost?
For 6 pieces
3.65 €
Per piece
0.65 €
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 nectarinesPistachio and goji pinwheelsCroissant dough applesFrench croissantsRaisin breads (pains aux raisins) See them all 6 (6)
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond creamApple and almond cream tartApple amandine tarts from BrélèsMini almond-morello tartsFrangipane See them all 18 (18)
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