Pin 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 platter brings a touch of whimsy and sophistication to any event, making dessert time truly special.
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.
Pin it This dessert platter always impresses my guests and brings our family together over sweet treats.
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 per serving
Pin it Serve the Montgolfière Dessert Platter chilled and enjoy the elegant variety of flavors.
Recipe Questions & Answers
- → What ingredients make up the choux puffs?
The choux puffs are made using water, unsalted butter, all-purpose flour, eggs, and a pinch of salt, baked until golden and puffed.
- → How is the chocolate ganache prepared for the filling?
Heat heavy cream until just boiling, pour over chopped dark chocolate, let sit briefly, then stir until smooth and cool before filling.
- → What is the best way to ensure the lemon tartlets set properly?
After baking the tart shells, pour in the lemon custard mixture and bake again until the filling is lightly firm and set.
- → How are the raspberry macarons assembled?
After baking and cooling delicate macaron shells, sandwich them with raspberry jam for a balanced sweet-tart flavor.
- → Which garnishes complement the platter’s flavors?
Fresh berries like strawberries, raspberries, and blueberries, along with edible flowers, mint leaves, and a dusting of powdered sugar enhance the presentation and taste.
- → Can the fillings be substituted for variation?
Yes, fruit jams or curds can replace traditional fillings to customize flavors and suit personal preferences.