Pin 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 celebration with its delightful variety of flavors and textures.
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.
Pin This dessert platter always brings smiles and a sense of celebration to our family gatherings.
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
Pin This Montgolfière Dessert Platter offers a delightful blend of textures and flavors perfect for any celebration.
Recipe FAQ
- → How do I make the choux puffs light and airy?
Bring water, butter, and salt to a boil before adding flour, then cook until a smooth dough forms. After cooling slightly, beat in the egg thoroughly to create light batter that puffs evenly when baked.
- → What is the best way to achieve smooth chocolate ganache?
Heat the cream until just boiling and pour it over chopped dark chocolate. Let it sit for a minute, then stir gently until fully combined and silky.
- → How can I prevent lemon tartlets from becoming soggy?
Bake the tart shells first until lightly golden, then add the lemon filling and continue baking until set, ensuring a crisp base and creamy top.
- → What tips help with making perfect raspberry macarons?
Sift almond flour and powdered sugar to eliminate lumps, carefully fold into whipped egg whites without deflating them, and allow piped rounds to rest before baking for a smooth surface and characteristic foot.
- → How should I arrange the platter for visual impact?
Arrange choux puffs, tartlets, and macarons artistically on a large tray, garnish with fresh berries, edible flowers, and mint leaves, and dust lightly with powdered sugar for a festive floating effect.