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.
17 K 5/5 (1 reviews)
1 hour 15 min.
Easy
18 pieces
3 IngredientsLast modified on: June 25th 2023
For 18 pieces, you will need:
- 1
1 lb + 15.7 oz yeast-based flaky dough (for croissants) - 2
1 lb + 15.7 oz almond cream or frangipane - 3
5.3 oz 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 1 lb + 15.7 oz 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 | 1,600 RDI=620 % | 8,720 RDI=820 % | 6,330 RDI=960 % | 53,030 RDI=2,650 % | 222,010 RDI: 2,650 % |
| 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 18 pieces : 10.05 €
- 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)
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, Croissant dough apples, French croissants, Raisin breads (pains aux raisins), Boulangère tart tatin with vine nectarines, ... See them all 6
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Apple-almond shortbread tart, Apricot and almond cream tart, Plum tart, Exotic fruit tart, Late summer tart with plums and apricots, ... See them all 15
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020338 K5 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025293 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018260 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016243 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013283 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
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.