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 delightful platter evokes the floating festive spirit of a Montgolfière and impresses guests with its artful presentation.
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 recipe pairs beautifully with Champagne or a Moscato d&Asti for a truly celebratory dessert that delights family and friends.
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 Enjoy this delightful Montgolfière Dessert Platter as a stunning centerpiece to your next occasion.
Recipe FAQ
- → What is the best way to prepare choux pastry for the puffs?
Bring water, butter, and salt to a boil, then quickly stir in flour until a dough forms. After cooling briefly, beat in the egg until smooth before piping and baking.
- → How do I make a smooth chocolate ganache filling?
Heat heavy cream until just boiling and pour over chopped dark chocolate. Let sit briefly, then stir gently until smooth and glossy before filling the choux puffs.
- → What technique ensures tender lemon tartlets?
Use shortcrust pastry pressed into mini muffin molds, bake partially, then add a lemon custard filling before baking again. Cool fully to set.
- → How can I achieve perfect raspberry macarons?
Sift almond flour and powdered sugar, beat egg whites to stiff peaks with sugar, gently fold dry ingredients and food coloring, then pipe and bake at low temperature.
- → Are there recommended serving suggestions for the platter?
Arrange the components artistically and garnish with fresh berries, edible flowers, and mint leaves. Pair beautifully with Champagne or Moscato d'Asti for celebrations.