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 platter combines delicate choux puffs chocolate ganache lemon tartlets and raspberry macarons for a festive and elegant dessert experience.
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 Sharing this dessert platter makes festive gatherings truly special and memorable.
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 brings elegance and whimsy to any occasion.
Recipe FAQ
- → What are the main components of the platter?
The platter features mini choux puffs filled with chocolate ganache, lemon tartlets in shortcrust pastry, and raspberry macarons, all garnished with fresh berries and edible flowers.
- → How are the choux puffs prepared?
Choux puffs are made by boiling water, butter, and salt, stirring in flour to form dough, then beating in egg. Small mounds are piped on a tray and baked until puffed and golden.
- → What is used for the filling inside the choux puffs?
The filling is a smooth chocolate ganache made by heating cream and pouring it over chopped dark chocolate, then stirring until silky and cooling slightly before piping inside the puffs.
- → How do you make the lemon tartlets?
Shortcrust pastry circles are pressed into mini muffin molds, baked briefly, then filled with a lemon custard mixture of eggs, sugar, lemon juice, butter, and zest. They’re baked again until set.
- → What tips improve raspberry macarons?
Carefully sift almond flour and powdered sugar, beat egg whites to stiff peaks with sugar, fold in dry ingredients gently with pink coloring, pipe evenly, rest, then bake for delicate texture before sandwiching with raspberry jam.
- → Are there suggestions for serving or presentation?
Arrange all components artfully on a large platter, garnish with fresh berries, edible flowers, mint leaves, and powdered sugar to evoke the light, festive spirit of a Montgolfière balloon.