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.
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Last modified on: June 25th 2023
Keywords for this recipe:For 2 pieces, you will need:
- 1
0 kg 3 g Yeast-based flaky dough (for croissants) - 2
0 kg 3 g Almond cream or frangipane - 3
0.6 oz icing sugar (optional)
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 0 kg 3 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 |
| 5,893 Kcal or 24,673 Kj | 178 gr | 969 gr | 703 gr |
| 295 % | 68 % | 91 % | 107 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,947 Kcal or 12,338 Kj | 89 gr | 485 gr | 352 gr |
| 147 % | 34 % | 46 % | 53 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,947 Kcal or 12,338 Kj | 89 gr | 485 gr | 352 gr |
| 147 % | 34 % | 46 % | 53 % |
How much will it cost?
- For 2 pieces : 1.11 €
- Per piece : 0.56 €
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), Croissant dough apples, Pistachio and goji pinwheels, Baker's apple soles, French croissants, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Apple amandine tarts from Brélès, Epiphany galette, Plum tart, Pear tart with almond cream, ... All |
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