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.
22 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 ml yeast-based flaky dough (for croissants) - 2
100 ml almond cream - 3
20 ml icing sugar (optional)
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 ml 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)
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Late summer tart with plums and apricots, Rhubarb tart, Fondant-iced pithivier, Frangipane, ... See them all 17
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example: Pistachio and goji pinwheels, Raisin breads (pains aux raisins), French croissants, Croissant dough apples, Boulangère tart tatin with vine nectarines, ... See them all 6
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