Save to Pinterest An elegant assortment of miniature French desserts, inspired by the whimsical ascent of a hot air balloon. Perfect for festive gatherings or refined afternoon teas.
This recipe brings a sophisticated touch to any occasion with a delightful variety of small desserts that showcase classic French flavors.
Ingredients
- Mini Choux Puffs: 60 ml water, 30 g unsalted butter, 40 g all-purpose flour, 1 large egg, pinch of salt
- Chocolate Ganache Filling: 80 g dark chocolate, chopped, 80 ml heavy cream
- Mini Lemon Tartlets: 1 sheet shortcrust pastry, 2 large eggs, 80 g granulated sugar, 60 ml fresh lemon juice, 30 g unsalted butter melted, zest of 1 lemon
- Raspberry Macarons: 60 g almond flour, 100 g powdered sugar, 50 g egg whites (about 2 eggs), 30 g granulated sugar, pink food coloring, 60 g raspberry jam
- Garnishes: fresh berries (strawberries raspberries blueberries), edible flowers, mint leaves, powdered sugar for dusting
Instructions
- Prepare Mini Choux Puffs:
- Preheat oven to 200°C (400°F). In a saucepan bring water butter and salt to a boil. Add flour stirring until a dough forms. Cook for 12 minutes. Remove from heat cool 2 minutes then beat in the egg until smooth. Pipe 16 small mounds onto a parchment-lined baking tray. Bake for 20 minutes until golden and puffed. Cool completely.
- Make Chocolate Ganache:
- Heat cream until just boiling. Pour over chopped chocolate let sit 1 minute. Stir until smooth. Cool slightly then pipe into cooled choux puffs.
- Assemble Mini Lemon Tartlets:
- Cut pastry into 8 rounds press into mini muffin molds. Prick with a fork. Bake at 180°C (350°F) for 10 minutes until lightly golden. Whisk eggs sugar lemon juice butter and zest. Pour into baked tart shells. Bake another 10 minutes or until set. Cool completely.
- Prepare Raspberry Macarons:
- Sift almond flour and powdered sugar together. Beat egg whites to soft peaks gradually adding granulated sugar until stiff glossy peaks form. Gently fold in dry ingredients and a drop of pink food coloring. Pipe 16 small rounds onto parchment-lined trays. Let sit 20 minutes then bake at 150°C (300°F) for 12 minutes. Cool then sandwich with raspberry jam.
- Arrange the Platter:
- Place choux puffs lemon tartlets and macarons artistically on a large serving platter. Garnish with fresh berries edible flowers mint leaves and a light dusting of powdered sugar to evoke the floating festive spirit of a Montgolfière.
Save to Pinterest This platter always brings our family together especially during special celebrations and afternoon teas.
Required Tools
Saucepan mixing bowls hand mixer or stand mixer piping bags baking trays mini muffin tin sifter
Allergen Information
Contains eggs dairy gluten (wheat) nuts (almond flour). Some ingredients may contain traces of soy or other allergens check labels if unsure.
Nutritional Information
Calories 285 Total Fat 14 g Carbohydrates 34 g Protein 5 g per serving
Save to Pinterest Enjoy this elegant dessert platter as a centerpiece to your celebrations for a touch of French charm.
Common Recipe Questions
- → What key ingredients create the choux puffs?
Choux puffs are crafted from water, unsalted butter, all-purpose flour, eggs, and a pinch of salt, baked until golden and hollow inside for filling.
- → How is the chocolate ganache made for filling?
Chocolate ganache is prepared by heating heavy cream and pouring it over chopped dark chocolate, then stirring until smooth and slightly cooled before filling the puffs.
- → What gives the mini lemon tartlets their distinctive tang?
The tartlets blend fresh lemon juice, granulated sugar, eggs, butter, and lemon zest poured into a shortcrust pastry shell for a bright, citrus flavor.
- → How are the raspberry macarons assembled?
Almond flour and powdered sugar are combined and folded into whipped egg whites with granulated sugar and pink coloring. Once baked and cooled, macarons are sandwiched with raspberry jam.
- → What garnishes add the final touch to the platter?
Fresh berries, edible flowers, mint leaves, and a light sprinkle of powdered sugar decorate the platter, enhancing its festive and elegant presentation.