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Mirlitons of Guipavas

Name: Mirlitons of Guipavas
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 pieces
Cuisine: French
Ingredients: 300 g yeast-based flaky dough (for croissants); 300 g almond cream; 50 g icing sugar

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.

36 K 5/5 (1 reviews)414390

Duration

1 hour 15 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 30 min.

Resting 30 min.

Cooking 15 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 20 min.

Furnish tartlet circles with 300 g yeast-based flaky dough (for croissants), spread thinly (maximum 2 mm), following these tips.

Step 2

We don't throw anything away, just gather up your dough scraps and use them as Viennese fermented dough another time.

Step 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.

Step 4 - ⌛ 6 min.

Do this for all your funds.

Step 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).

Step 6 - ⌛ 15 min.

Bake for 10-15 minutes.

Step 7 - ⌛ 30 min.

Leave to cool on a wire rack.

Step 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.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	45 g RDI=17 %	32 g RDI=43 %	498 kcal RDI=25 %	2,084 kJ RDI=25 %
Per piece	7 g RDI=11 %	45 g RDI=17 %	32 g RDI=43 %	498 kcal RDI=25 %	2,084 kJ RDI=25 %
Whole recipe	42 g RDI=65 %	272 g RDI=103 %	189 g RDI=259 %	2,987 kcal RDI=149 %	12,506 kJ RDI=149 %