An elegant assortment of miniature French sweets with choux, tartlets, and macarons, perfect for refined gatherings.
# What You 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
17 - 2 tablespoons granulated sugar
18 - Pink food coloring
19 - 1/4 cup raspberry jam
→ Garnishes
20 - Fresh strawberries, raspberries, and blueberries
21 - Edible flowers
22 - Mint leaves
23 - Powdered sugar, for dusting
# Step-by-Step Directions:
01 - Preheat the oven to 400°F. Bring water, butter, and salt to a boil in a saucepan. Stir in flour until a dough forms and cook for 1 to 2 minutes. Remove from heat, cool for 2 minutes, then beat in the egg until the mixture is smooth. Pipe 16 small mounds onto a parchment-lined baking sheet. Bake for 20 minutes until golden and puffed. Let cool completely.
02 - Heat the cream until just boiling, then pour over chopped dark chocolate. Let sit for 1 minute, then stir until smooth. Allow to cool slightly before piping into cooled choux puffs.
03 - Cut the shortcrust pastry into 8 rounds and press into mini muffin molds. Prick the 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 the mixture into the tart shells and bake for an additional 10 minutes or until set. Cool thoroughly.
04 - Sift almond flour and powdered sugar together. Beat egg whites to soft peaks, gradually adding granulated sugar until stiff, glossy peaks form. Fold in dry ingredients and a drop of pink food coloring gently. Pipe 16 small rounds onto parchment-lined trays. Allow to rest for 20 minutes. Bake at 300°F for 12 minutes. Cool completely, then sandwich with raspberry jam.
05 - Artfully arrange choux puffs filled with ganache, lemon tartlets, and raspberry macarons on a large serving plate. Garnish with fresh berries, edible flowers, mint leaves, and dust lightly with powdered sugar to evoke the festive spirit of a hot air balloon.
