# What You 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 of 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 - 3 tbsp powdered sugar
13 - 2 1/2 tbsp all-purpose flour
14 - Pinch of salt
15 - 2 large egg whites
→ Fruit Tartlets
16 - 3 1/2 oz sweet shortcrust pastry (pâte sucrée)
17 - 5 1/2 tbsp 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 Directions:
01 - Preheat the oven to 350°F (180°C). 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. Transfer to a bowl, cool slightly, then beat in eggs one at a time until smooth and glossy.
03 - Pipe small rounds onto a 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 until glossy and smooth. Cool to room temperature.
05 - Melt butter until golden brown (beurre noisette) and let cool slightly. In a bowl, combine almond flour, powdered sugar, all-purpose flour, and salt. Whisk in egg whites, then fold in browned butter. Spoon mixture into mini financier molds or mini muffin tins.
06 - Bake financiers for 15 minutes or until golden brown. Remove from oven and cool.
07 - Roll out sweet shortcrust pastry and cut into small rounds. Press into mini tartlet molds and prick bases. Bake blind at 350°F (180°C) for 10 to 12 minutes. Cool, then fill with pastry cream and top with assorted fresh berries.
08 - Assemble the choux pastries (filled or dipped with ganache), financiers, and tartlets on a large platter to resemble a winding train track. Dust with powdered sugar and add edible gold leaf or silver pearls for decorative flair.
