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.
9,296 5/5 based on 1 reviews
Last modified on: June 25th 2023
Keywords for this recipe: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
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 30 min. | 15 min. | 1 hour 15 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 17,675 Kcal or 74,002 Kj | 534 gr | 2,906 gr | 2,109 gr |
| 884 % | 205 % | 274 % | 320 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,946 Kcal or 12,334 Kj | 89 gr | 484 gr | 352 gr |
| 147 % | 34 % | 46 % | 53 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,946 Kcal or 12,334 Kj | 89 gr | 484 gr | 352 gr |
| 147 % | 34 % | 46 % | 53 % |
How much will it cost?
- For 6 pieces : 2.81 £
- Per piece : 0.47 £
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: Raisin breads (pains aux raisins), Pistachio and goji pinwheels, Baker's apple soles, French croissants, Croissant dough apples, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Rhubarb tart, Mini almond-morello tarts, Apple amandine tarts from Brélès, Fondant-iced pithivier, ... All |
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