# The Ingredients You'll Need:
→ Mini Choux Puffs
01 - 1/4 cup water
02 - 2 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 1 large egg
05 - Pinch of salt
→ Chocolate Ganache Filling
06 - 3 ounces dark chocolate, chopped
07 - 1/3 cup heavy cream
→ Mini Lemon Tartlets
08 - 1 sheet shortcrust pastry
09 - 2 large eggs
10 - 1/3 cup granulated sugar
11 - 1/4 cup fresh lemon juice
12 - 2 tablespoons unsalted butter, melted
13 - Zest of 1 lemon
→ Raspberry Macarons
14 - 1/2 cup almond flour
15 - 3/4 cup powdered sugar
16 - 2 egg whites (approximately 50 grams)
17 - 3 tablespoons granulated sugar
18 - Pink food coloring, a drop
19 - 1/4 cup raspberry jam
→ Garnishes
20 - Fresh berries (strawberries, raspberries, blueberries)
21 - Edible flowers
22 - Mint leaves
23 - Powdered sugar, for dusting
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Add flour and stir vigorously until dough forms and leaves the pan, about 1-2 minutes. Remove from heat, cool for 2 minutes, then beat in the egg until smooth. Pipe 16 small mounds onto parchment-lined baking sheet. Bake 20 minutes until puffed and golden. Allow to cool completely.
02 - Heat cream until just boiling. Pour over chopped dark chocolate and let stand for 1 minute. Stir gently until smooth. Cool slightly then pipe ganache into cooled choux puffs.
03 - Cut pastry into 8 rounds and press into mini muffin molds. Prick bases with a fork. Bake at 350°F for 10 minutes until lightly golden. Whisk eggs, sugar, lemon juice, melted butter, and lemon zest. Pour mixture into baked tart shells. Bake another 10 minutes until set. Cool completely.
04 - Sift almond flour and powdered sugar together. Beat egg whites to soft peaks, gradually adding granulated sugar until stiff and glossy. Gently fold dry ingredients and a drop of pink food coloring into meringue. Pipe 16 rounds onto parchment-lined trays. Rest 20 minutes. Bake at 300°F for 12 minutes. Cool then sandwich pairs with raspberry jam.
05 - Arrange choux puffs, lemon tartlets, and macarons artfully on a large serving platter. Garnish with fresh berries, edible flowers, mint leaves, and dust with powdered sugar to evoke the festive spirit.
