Save It 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 dessert platter is inspired by the whimsical ascent of a hot air balloon and brings a touch of French elegance to any occasion.
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 It This dessert platter has been a favorite at many family celebrations and brings everyone together with its beautiful presentation.
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
Save It Serve this exquisite dessert platter to impress guests with its delicate flavors and beautiful presentation.
Common Questions About Recipes
- → What is the best way to pipe mini choux puffs evenly?
Use a piping bag fitted with a round tip and practice consistent pressure for uniform size. Space mounds evenly on the tray for even baking.
- → How can I ensure the lemon tartlets set properly?
Whisk eggs and sugar thoroughly and bake until the curd is just set but still slightly jiggly to avoid cracks when cooled.
- → What is key to achieving smooth chocolate ganache filling?
Heat cream just to boiling before pouring over chopped dark chocolate, then let it sit briefly before stirring gently until silky smooth.
- → How do I get raspberry macarons with smooth tops and chewy texture?
Sift dry ingredients well, fold gently into whipped egg whites with granulated sugar, then let piped shells rest before baking to form a skin.
- → Can this dessert assortment be prepared ahead of time?
Yes, elements can be baked and filled a day ahead. Store macarons, tartlets, and choux puffs separately in airtight containers to maintain freshness.