Piste de Train Mignardises (Printable Version)

An elegant selection of mini French pastries stylishly assembled to resemble a train track.

# The Ingredients You'll Need:

→ Choux Pastry

01 - 1/4 cup water
02 - 1/4 cup whole milk
03 - 3 1/2 tbsp unsalted butter, cubed
04 - 1/2 teaspoon granulated sugar
05 - Pinch salt
06 - 1/2 cup all-purpose flour
07 - 2 large eggs

→ Chocolate Ganache

08 - 3 1/2 oz dark chocolate (60–70% cocoa), chopped
09 - 7 tbsp heavy cream

→ Mini Financiers

10 - 1/4 cup unsalted butter
11 - 1/3 cup almond flour
12 - 1/3 cup powdered sugar
13 - 2 tbsp all-purpose flour
14 - Pinch salt
15 - 2 large egg whites

→ Fruit Tartlets

16 - 3 1/2 oz sweet shortcrust pastry (pâte sucrée)
17 - 1/3 cup pastry cream
18 - 1 1/2 oz assorted fresh berries (raspberries, blueberries, strawberries)

→ Decoration

19 - 2 tbsp powdered sugar (for dusting)
20 - 1 tbsp edible gold leaf or silver pearls (optional)

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Remove from heat, add flour, and stir vigorously until a dough forms. Return to heat and cook for 1 to 2 minutes, stirring constantly to dry the dough. Transfer to a bowl and let cool slightly. Beat in eggs one at a time until smooth and glossy.
03 - Pipe small rounds onto a prepared baking sheet. Bake for 20 to 25 minutes or until puffed and golden. Allow to cool completely.
04 - Heat heavy cream until just simmering. Pour over chopped dark chocolate and let stand for 1 minute. Stir gently until smooth and glossy. Cool to room temperature.
05 - Melt butter until golden brown (beurre noisette). Cool slightly. In a bowl, whisk almond flour, powdered sugar, all-purpose flour, and salt. Add egg whites, whisking gently, then fold in browned butter. Spoon batter into mini financier molds or mini muffin tins. Bake for 15 minutes or until golden.
06 - Roll out sweet shortcrust pastry and cut into small rounds. Press into mini tartlet molds. Prick bases with a fork and bake blind at 350°F for 10 to 12 minutes. Cool completely.
07 - Fill cooled tartlet shells with pastry cream and top with assorted fresh berries.
08 - On a large platter or board, arrange choux puffs filled or dipped with ganache, financiers as train cars, and tartlets as stations to resemble a winding train track. Dust with powdered sugar and decorate with edible gold leaf or silver pearls if desired.

# Additional Tips::

01 -
  • A charming presentation that resembles a vintage train track, adding a playful touch to your dessert presentation.
  • A variety of textures and flavors, from airy choux pastry to nutty financiers and fresh fruit tartlets.
  • Perfect for sharing at celebrations, high teas, or as an elegant dessert sampler.
  • Vegetarian-friendly with opportunities to customize fillings and decorations.
02 -
  • Use a piping bag with a round tip for precise choux pastry rounds.
  • Let ganache cool completely before dipping or filling choux to prevent melting.
  • Brown the butter slowly on medium heat for the financiers, stopping when it reaches a nutty aroma and golden color.
  • Blind bake tartlet shells with pie weights or dried beans to maintain their shape.
  • Dust powdered sugar just before serving to keep its delicate texture intact.
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