Piste Train Mignardises Assortment

Piste de Train Mignardises is a whimsical celebration of French patisserie tradition, reimagined as a charming miniature dessert train. This delightful assortment of petite choux puffs, financiers, and fruit tartlets captures the imagination and palate alike, making it the perfect centerpiece for festive occasions, afternoon teas, or elegant dessert platters.

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Each component of the Piste de Train Mignardises is carefully crafted to contribute to the overall effect and taste. From the delicate choux pastry puffs filled or dipped with smooth chocolate ganache, to the buttery, nutty financiers acting as the train cars, and the refreshing tartlets symbolizing stations along the track, this dessert is a feast for eyes and taste buds alike.

Ingredients

• Choux Pastry
  • 60 ml water
  • 60 ml whole milk
  • 50 g unsalted butter, cubed
  • 1/2 tsp granulated sugar
  • Pinch of salt
  • 70 g all-purpose flour
  • 2 large eggs
• Chocolate Ganache
  • 100 g dark chocolate (60–70% cocoa), chopped
  • 100 ml heavy cream
• Mini Financiers
  • 60 g unsalted butter
  • 50 g almond flour
  • 40 g icing sugar
  • 20 g all-purpose flour
  • Pinch of salt
  • 2 large egg whites
• Fruit Tartlets
  • 100 g sweet shortcrust pastry (pâte sucrée)
  • 80 ml pastry cream
  • 40 g assorted fresh berries (raspberries, blueberries, strawberries)
• Decoration
  • 20 g powdered sugar (for dusting)
  • 1 tbsp edible gold leaf or silver pearls (optional)

Instructions

1. Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.

2. For the choux pastry:

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Remove from heat, add flour, and stir vigorously until a dough forms. Return to heat and cook for 1–2 minutes, stirring constantly. Transfer to a bowl, let cool slightly, then beat in eggs one at a time until smooth and glossy.

3. Pipe small rounds onto a baking sheet. Bake for 20–25 minutes or until puffed and golden. Cool completely.

4. For chocolate ganache:

Heat cream until just simmering. Pour over chopped chocolate, let stand 1 minute, then stir until glossy and smooth. Cool to room temperature.

5. For mini financiers:

Melt butter until golden brown (beurre noisette). Cool slightly. In a bowl, mix almond flour, icing sugar, all-purpose flour, and salt. Whisk in egg whites, then fold in browned butter. Spoon into mini financier molds or mini muffin tins. Bake for 15 minutes or until golden.

6. For tartlets:

Roll out sweet shortcrust pastry and cut into small rounds. Press into mini tartlet molds. Prick bases, bake blind at 180°C (350°F) for 10–12 minutes. Cool, then fill with pastry cream and top with berries.

7. Assemble the mignardises on a large platter or board to resemble a winding train track:

Line up choux puffs filled or dipped with ganache, financiers as train cars, tartlets as stations. Decorate with powdered sugar and gold leaf or silver pearls for extra flair.

Zusatztipps für die Zubereitung

For best results, ensure the choux dough is smooth and glossy before piping, which ensures proper rising. Use a thermometer when browning butter for financiers to achieve that perfect nutty aroma without burning. Blind baking tartlet shells thoroughly prevents sogginess when filled. Allow each component to cool completely before assembly to maintain texture and shape.

Varianten und Anpassungen

Experiment with different fillings for the choux puffs such as coffee or vanilla cream for varied flavor profiles. Switch out the fresh berries in tartlets seasonally to reflect the freshest available fruits. To enhance the thematic presentation, add chocolate rails or cookie tracks alongside the train arrangement for playful visual interest.

Serviervorschläge

Present your Piste de Train Mignardises on a large wooden board or elegant platter to fully showcase the train track design. Dust lightly with powdered sugar and adorn with edible gold leaf or silver pearls for an extra touch of sophistication. Pair beautifully with Champagne, Sauternes, or a fragrant tea to complete the indulgent experience.

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With its creative presentation and delectable bites, the Piste de Train Mignardises offers a memorable way to enjoy French pastry classics. Its playful design and balanced flavors promise to delight guests and bring a festive spirit to any occasion.

Recipe Guide

→ What dough is used for the choux puffs?

The choux pastry is prepared by cooking a water, milk, butter, sugar, and salt mixture, then adding flour and eggs to create a smooth, glossy dough that puffs beautifully in the oven.

→ How are the mini financiers made golden brown?

The financiers are baked after incorporating browned butter, which gives them a rich, nutty flavor and their signature golden brown color.

→ What fruits are used for the tartlets?

Fresh assorted berries such as raspberries, blueberries, and strawberries top the tartlets, adding a vibrant and fresh contrast to the creamy base.

→ Can the fillings for the choux puffs be varied?

Yes, the choux puffs can be filled with different creams like coffee or vanilla to introduce flavor variety.

→ What decorative touches enhance the presentation?

The final assembly is dusted with powdered sugar and optionally adorned with edible gold leaf or silver pearls for an elegant, festive look.

→ What baking tools are required for the assortment?

Essential tools include a saucepan, mixing bowls, piping bag, mini financier molds, tartlet molds, baking sheets, and a whisk.