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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.
24 K 5/5 (1 reviews)
1 hour 15 min.
Easy
2 pieces
3 IngredientsLast modified on: June 25th 2023
For 2 pieces, you will need:
- 1
100 g yeast-based flaky dough (for croissants) - 2
100 g almond cream - 3
20 g icing sugar (optional) - Total weight: 200 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 15 min.
All in all: 1 hour 15 min.
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 100 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 | 160 RDI=60 % | 910 RDI=90 % | 680 RDI=100 % | 6,050 RDI=300 % | 25,340 RDI: 300 % |
| Per 100 g | 80 RDI=30 % | 450 RDI=40 % | 340 RDI=50 % | 3,030 RDI=150 % | 12,670 RDI: 150 % |
| Per piece | 80 RDI=30 % | 450 RDI=40 % | 340 RDI=50 % | 3,030 RDI=150 % | 12,670 RDI: 150 % |
How much will it cost?
- For 2 pieces : 1.25 €
- 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)
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example: Baker's apple soles, French croissants, Pistachio and goji pinwheels, Boulangère tart tatin with vine nectarines, Raisin breads (pains aux raisins), ... See them all 6
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Ramekins with almonds, apples and lemon, Tarte Bourdaloue, Frangipane, Exotic fruit tart, ... See them all 17
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