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.
16 K 5/5 (1 reviews)
1 hour 15 min.
Easy
6 pieces
3 IngredientsLast modified on: June 25th 2023
For 6 pieces, you will need:
- 1
300 g yeast-based flaky dough (for croissants) - 2
300 g almond cream or frangipane - 3
50 g icing sugar (optional) - Total weight: 600 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 300 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 | 530 RDI=150 % | 2,910 RDI=200 % | 2,110 RDI=240 % | 17,680 RDI=660 % | 74,000 RDI: 660 % |
| Per 100 g | 90 RDI=30 % | 480 RDI=30 % | 350 RDI=40 % | 2,950 RDI=110 % | 12,330 RDI: 110 % |
| Per piece | 90 RDI=30 % | 480 RDI=30 % | 350 RDI=40 % | 2,950 RDI=110 % | 12,330 RDI: 110 % |
How much will it cost?
- For 6 pieces : 3.35 €
- 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: Raisin breads (pains aux raisins), Pistachio and goji pinwheels, Croissant dough apples, Baker's apple soles, French croissants, ... See them all 6
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Ramekins with almonds, apples and lemon, Epiphany galette, Rhubarb tart, Apricot and almond cream tart, Plum tart, ... See them all 15
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011357 K4.0 1 hour 15 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011326 K 14 40 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011228 K4.2 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017416 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.