Save 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 brings the magic of a Montgolfière hot air balloon to your table, offering a delightful variety that never fails to impress guests.
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 This dessert platter always brings smiles as the family gathers around, sharing stories and savoring each delicate bite.
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
Save Celebrate your creation by serving with a glass of Champagne or Moscato d&Asti for a truly festive experience.
Recipe FAQs
- → How do I ensure the choux puffs rise properly?
Bring the water, butter, and salt to a rolling boil before adding flour. Stir vigorously on heat to form a smooth dough, then cool slightly before adding eggs to help the puffs puff up nicely during baking.
- → What is the best way to make the chocolate ganache smooth?
Heat the cream until just boiling before pouring it over chopped chocolate. Let rest for a minute, then stir gently until the ganache becomes glossy and smooth.
- → How can I achieve a crisp shell on the lemon tartlets?
Bake the shortcrust pastry shells first until lightly golden before adding the lemon filling, then bake again until set to ensure a crisp texture.
- → What tips improve macarons' texture and appearance?
Sift almond flour and powdered sugar together and fold gently with beaten egg whites and sugar until glossy peaks form. Allow piped macarons to rest before baking for a smooth shell.
- → Can the fillings be substituted?
Yes, fruit jams or curds can replace the chocolate ganache or raspberry jam fillings to modify flavors while maintaining texture variety.
- → How should the platter be presented for a festive look?
Arrange the pastries artistically on a large platter, garnishing with fresh berries, edible flowers, mint leaves, and a light dusting of powdered sugar to evoke a celebratory atmosphere.