Pin Discover the enchanting world of French miniature desserts with the Piste de Train Mignardises, a whimsical array of delicate pastries carefully arranged to mimic a charming train track. This elegant assortment blends light choux puffs, nutty financiers, and vibrant fruit tartlets, creating a festive centerpiece that delights both the eyes and the palate. Perfect for afternoon teas, celebrations, or as a sophisticated dessert platter, these little treats bring the timeless art of French patisserie to your table with playful flair and exquisite precision.
Pin Each element of this mignardises collection is crafted with care — from the airy choux pastry filled or coated with glossy chocolate ganache, to the fragrant, buttery financiers made nutty with almond flour, and the crisp fruit tartlets crowned with fresh berries. This recipe invites you to embrace your creative side by assembling the miniature pastries as a meandering train track, transforming your dessert presentation into an engaging and elegant story.
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 oven and prepare baking sheets
- Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
- 2. Make 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 dough forms. Return to heat and cook for 1–2 minutes stirring constantly. Transfer to bowl; cool slightly. Beat in eggs one at a time until smooth and glossy.
- 3. Bake choux puffs
- Pipe small rounds onto baking sheets. Bake 20–25 minutes until puffed and golden. Cool completely.
- 4. Prepare chocolate ganache
- Heat cream until simmering. Pour over chopped chocolate. Let stand 1 minute, stir until smooth and glossy. Cool to room temperature.
- 5. Make mini financiers
- Melt butter until golden brown (beurre noisette). Cool slightly. In a bowl mix almond flour, icing sugar, flour, and salt. Whisk in egg whites. Fold in browned butter. Spoon into mini molds. Bake 15 minutes until golden.
- 6. Prepare tartlets
- Roll out sweet shortcrust pastry and cut small rounds. Press into mini tartlet molds. Prick bases. Bake blind at 180°C (350°F) for 10–12 minutes. Cool. Fill with pastry cream and top with berries.
- 7. Assemble the mignardises
- Arrange choux puffs (dipped or filled with ganache), financiers, and tartlets on a large platter to resemble a winding train track. Dust with powdered sugar and decorate with gold leaf or silver pearls if desired.
Zusatztipps für die Zubereitung
Take time to cool pastries fully before assembling to maintain texture and appearance. Use a clean piping bag for uniform choux puffs. For the financiers, carefully monitor butter color to achieve the perfect nutty flavor without burning. Blind baking the tartlet shells ensures a crisp base that will not become soggy with the pastry cream.
Varianten und Anpassungen
Customize choux fillings by swapping chocolate ganache for coffee or vanilla-flavored creams. Choose seasonal fruits for the tartlets to vary fresh flavors and colors. For added whimsy, craft chocolate rails or cookie tracks to complement the train motif.
Serviervorschläge
Serve this delightful assortment alongside Champagne or a sweet Sauternes for elegant celebrations. Alternatively, pair with a fragrant tea for a charming afternoon treat that will impress guests with its intricate and inviting presentation.
Pin By mastering the art of Piste de Train Mignardises, you create not just a dessert platter but a centerpiece that sparks joy and conversation. The blend of textures, flavors, and visual storytelling makes this French-inspired treat an unforgettable experience for every gourmand lucky enough to partake.
Recipe FAQ
- → What types of pastries are included in this assortment?
The assortment features choux puffs with chocolate ganache, mini financiers made with almond flour and browned butter, and berry tartlets on sweet shortcrust pastry bases.
- → How is the choux pastry prepared for the puffs?
Water, milk, butter, sugar, and salt are boiled, then flour is stirred in to form a dough cooked briefly before adding eggs one at a time to create a glossy batter, which is piped and baked until golden.
- → What gives the financiers their distinctive flavor?
The financiers are enriched with beurre noisette (browned butter) and almond flour, providing a nutty, rich taste and tender crumb texture.
- → How can the tartlets be customized?
Use seasonal fresh berries for topping and vary the pastry cream filling to suit personal preferences, such as vanilla or lemon flavors.
- → What decorative touches enhance the presentation?
The assembled pastries are dusted with powdered sugar and may be adorned with edible gold leaf or silver pearls to create an elegant, festive look.
- → Are there any suggested beverage pairings?
Champagne, Sauternes, or a fine tea complement the delicate flavors and textures of these miniature pastries beautifully.