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.
19 K 5/5 (1 reviews)
1 hour 15 min.
Easy
12 pieces
3 IngredientsLast modified on: June 25th 2023
For 12 pieces, you will need:
- 1
600 g yeast-based flaky dough (for croissants) - 2
600 g almond cream or frangipane - 3
100 g icing sugar (optional) - Total weight: 1,200 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 600 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 | 1,070 RDI=410 % | 5,810 RDI=550 % | 4,220 RDI=640 % | 35,350 RDI=1,770 % | 148,000 RDI: 1,770 % |
| Per 100 g | 90 RDI=30 % | 480 RDI=50 % | 350 RDI=50 % | 2,950 RDI=150 % | 12,330 RDI: 150 % |
| Per piece | 90 RDI=30 % | 480 RDI=50 % | 350 RDI=50 % | 2,950 RDI=150 % | 12,330 RDI: 150 % |
How much will it cost?
- For 12 pieces : 6.70 €
- Per piece : 0.60 €
Change currency: 
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 or frangipane
You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Rhubarb tart, Plum tart, Late summer tart with plums and apricots, Ramekins with almonds, apples and lemon, ... See them all 15
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 nectarines, Baker's apple soles, French croissants, Raisin breads (pains aux raisins), Pistachio and goji pinwheels, ... See them all 6
Other recipes you may also like
Sorrel and potato quiche
For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.June 18th 20252,059 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.August 1st 2018114 K 30 min.
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.December 30th 201994 K 50 min.
Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.February 5th 2020173 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.