This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
32 K 5/5 (1 reviews)
1 hour 15 min.
Easy
3.35 €
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 - 3
50 g icing sugar (optional) - Total weight: 600 grams
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 | 470 RDI=180 % | 2,710 RDI=260 % | 2,030 RDI=310 % | 18,120 RDI=910 % | 75,860 RDI: 910 % |
| Per 100 g | 80 RDI=30 % | 450 RDI=40 % | 340 RDI=50 % | 3,020 RDI=150 % | 12,640 RDI: 150 % |
| Per piece | 80 RDI=30 % | 450 RDI=40 % | 340 RDI=50 % | 3,020 RDI=150 % | 12,640 RDI: 150 % |
How much will it cost?
- For 6 pieces : 3.65 €
- Per piece : 0.65 €
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
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Mirlitons, Pear tart with almond cream, Fondant-iced pithivier, Tarte Bourdaloue, ... See them all 18
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, Croissant dough apples, Pistachio and goji pinwheels, Boulangère tart tatin with vine nectarines, ... See them all 6
Other recipes you may also like
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham. December 16th 201897 K 30 min.
Rice and fresh spinach salad
Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna. January 29th 202054 K 30 min.
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing. August 9th 202052 K 25 min.
How to peel hazelnuts
The skin of whole hazelnuts, unlike that of almonds, doesn't improve their taste - on the contrary. So you need to remove it before using them, and here's how. August 4th 202429 K
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 cooking. March 21th 2017441 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.