Save 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 touch of French elegance to any occasion, and the array of mini desserts never fails to impress my guests.
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 1 2 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 This recipe has become a family favorite during holiday celebrations, creating lasting memories with every bite shared.
Notes
Pair with Champagne or a Moscato dAsti for a truly celebratory dessert.
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.
Save This dessert platter combines elegance and variety, making it a perfect finale for any sophisticated gathering.
Recipe Guide
- → What is the best way to pipe the choux puffs?
Use a piping bag with a round tip to pipe small, evenly spaced mounds on parchment paper. This ensures uniform puffing and even baking.
- → How do I achieve a smooth chocolate ganache filling?
Heat cream until just boiling, pour over chopped dark chocolate, and let sit for a minute before stirring gently until smooth and glossy.
- → What temperature is ideal for baking lemon tartlets?
Bake tart shells initially at 180°C (350°F) until lightly golden, then fill and bake again at the same temperature until set.
- → How can I ensure raspberry macarons have a good rise and texture?
Beat egg whites to stiff peaks and gently fold in sifted almond flour and sugars to maintain airiness before resting the piped shells prior to baking.
- → What garnishes complement this dessert platter?
Fresh berries, edible flowers, mint leaves, and a light dusting of powdered sugar beautifully enhance the platter's appearance and flavor balance.