There is a pretty story about these Mirlitons de Rouen.
The author's mother had baked Mirlitons very often when he was a small boy but she would steadfastly refuse to share the recipe. She would say that at least one thing in her life should only belong to her. Years later the author travelled through France (Normandie) a came acrossa sign at a baker's doorstep saying: "Ici! Les fameux Mirlitons de Rouen". He bought some but their taste was disappointing.
After returning to Switzerland he asked his mother for the recipe but she did not remember it.
One day, the old kitchen table which had been in the attic for years, was taken away for disposal. In the drawer between old newspaper scraps, trading stamps and postcards was a handwritten recipe without a title. The author knew immediately it was the recipe for the Mirlitons he knew so well from his childhood and which he had missed for so long!
I am happy to share the recipe with you:
250 g butter puff pastry (rolled out 2 mm)
4 egg yolks
50 g sugar
125 g butter
1 vanilla pod, scratched out
1 Orange (organic) - peel only
1 tsp Orange flower water
With a pastry cutter cut out circles and place in the tartlet moulds, put in the fridge for about 30 minutes.
Preheat oven to 220°C.
Melt the butter, let stand until cool.In the meantime:
Mix sugar and the vanilla scratchings.
Add the egg yolks one after the other to the sugar/vanilla mixture. Keep stirring all the time.
Add the orange peel and the orange flower water, stir.
By stirring add the melted butter very slowly to the sugar/vanilla/egg/orange mixture.
Fill in the mixture into your prepared tartlet moulds.
Sprinkle a little sugar on top.
Put in oven, let bake for about 15 minutes.
Serve warm or cold with a sprinkle of powder sugar.
Wonderful with whipped cream, fruit compote or fruits.
I served them with rhubarb compote and the result was heavenly!
I am sure you'll enjoy them too - our friends immediately asked for the recipe!