# What You'll Need:
→ Mini Choux Puffs
01 - 1/4 cup water
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons all-purpose flour
04 - 1 large egg
05 - Pinch of salt
→ Chocolate Ganache Filling
06 - 3 oz dark chocolate, chopped
07 - 1/3 cup heavy cream
→ Mini Lemon Tartlets
08 - 1 sheet shortcrust pastry
09 - 2 large eggs
10 - 6 tablespoons granulated sugar
11 - 1/4 cup fresh lemon juice
12 - 2 tablespoons unsalted butter, melted
13 - Zest of 1 lemon
→ Raspberry Macarons
14 - 1/2 cup almond flour
15 - 3/4 cup powdered sugar
16 - 2 large egg whites
17 - 2 tablespoons granulated sugar
18 - Pink food coloring, a drop
19 - 1/4 cup raspberry jam
→ Garnishes
20 - Fresh berries (strawberries, raspberries, blueberries)
21 - Edible flowers
22 - Mint leaves
23 - Powdered sugar, for dusting
# Steps to Follow:
01 - Preheat the oven to 400°F. In a saucepan, combine water, butter, and salt; bring to a boil. Add flour all at once, stirring vigorously until a dough forms and pulls away from the pan, cooking for 1–2 minutes. Remove from heat and allow to cool for 2 minutes. Beat in egg until smooth. Pipe 16 small mounds onto a parchment-lined baking sheet. Bake for 20 minutes until golden and puffed. Cool completely.
02 - Heat heavy cream until just boiling. Pour over chopped dark chocolate and let stand for 1 minute. Stir until smooth and glossy. Allow to cool slightly, then pipe the ganache into cooled choux puffs.
03 - Cut the shortcrust pastry into 8 rounds and press them into mini muffin molds, pricking the bottoms with a fork. Bake at 350°F for 10 minutes until lightly golden. Whisk together eggs, sugar, lemon juice, melted butter, and lemon zest. Pour the mixture into the baked tart shells and bake another 10 minutes or until set. Cool completely.
04 - Sift almond flour and powdered sugar together. Beat egg whites to soft peaks, gradually adding granulated sugar until stiff, glossy peaks form. Fold in dry ingredients and a drop of pink food coloring gently. Pipe 16 small rounds onto parchment-lined trays. Let sit for 20 minutes to form a skin. Bake at 300°F for 12 minutes. Cool, then sandwich pairs with raspberry jam.
05 - Place the choux puffs, lemon tartlets, and macarons artistically on a large serving platter. Garnish with fresh berries, edible flowers, mint leaves, and dust lightly with powdered sugar to evoke the light, festive spirit of a Montgolfière.
