Artful French sweets including choux puffs, lemon tartlets, and raspberry macarons with fresh berry garnishes.
# What You'll Need:
→ Mini Choux Puffs
01 - 1/4 cup water
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons 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 large egg whites (about 50 grams)
17 - 2 tablespoons granulated sugar
18 - Pink food coloring
19 - 1/4 cup raspberry jam
→ Garnishes
20 - Fresh berries (strawberries, raspberries, blueberries)
21 - Edible flowers
22 - Mint leaves
23 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Add flour and stir continuously until a dough forms and cooks for 1 to 2 minutes. Remove from heat and let cool for 2 minutes. Beat in the egg until smooth. Pipe 16 small mounds onto a parchment-lined baking sheet. Bake for 20 minutes or until golden and puffed. Cool completely.
02 - Heat heavy cream until just boiling. Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth. Cool slightly, then pipe ganache into the cooled choux puffs.
03 - Cut shortcrust 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 together eggs, sugar, lemon juice, melted butter, and lemon zest. Pour mixture into baked tart shells and bake another 10 minutes or until set. Cool completely.
04 - 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 pink food coloring. Pipe 16 small rounds onto parchment-lined trays. Let rest for 20 minutes, then bake at 300°F for 12 minutes. Cool and sandwich pairs with raspberry jam.
05 - Arrange 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 festive spirit.
