Pin This 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 platter captures the floating festive spirit of a hot air balloon, making every bite a delightful escape to France.
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:
- a. Preheat oven to 200°C (400°F). b. In a saucepan, bring water, butter, and salt to a boil. Add flour, stirring until a dough forms. Cook for 1–2 minutes. c. Remove from heat, cool 2 minutes, then beat in the egg until smooth. d. Pipe 16 small mounds onto a parchment-lined baking tray. e. Bake for 20 minutes, until golden and puffed. Cool completely.
- Make Chocolate Ganache:
- a. Heat cream until just boiling. Pour over chopped chocolate let sit 1 minute. b. Stir until smooth. Cool slightly, then pipe into cooled choux puffs.
- Assemble Mini Lemon Tartlets:
- a. Cut pastry into 8 rounds press into mini muffin molds. Prick with a fork. b. Bake at 180°C (350°F) for 10 minutes, until lightly golden. c. Whisk eggs, sugar, lemon juice, butter, and zest. Pour into baked tart shells. d. Bake another 10 minutes or until set. Cool completely.
- Prepare Raspberry Macarons:
- a. Sift almond flour and powdered sugar together. b. Beat egg whites to soft peaks, gradually adding granulated sugar until stiff, glossy peaks form. c. Gently fold in dry ingredients and a drop of pink food coloring. d. Pipe 16 small rounds onto parchment-lined trays. e. Let sit 20 minutes, then bake at 150°C (300°F) for 12 minutes. f. Cool, then sandwich with raspberry jam.
- Arrange the Platter:
- a. Place choux puffs, lemon tartlets, and macarons artistically on a large serving platter. b. Garnish with fresh berries, edible flowers, mint leaves, and a light dusting of powdered sugar to evoke the floating, festive spirit of a Montgolfière.
Pin This This dessert platter brings joy to family gatherings with its playful presentation and delightful flavors.
Notes
Pair with Champagne or a Moscato dAsti for a truly celebratory dessert.
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.
Pin This This Montgolfière Dessert Platter elevates any occasion with its elegance and charm.
Recipe FAQ
- → What ingredients are used in the chocolate ganache filling?
The ganache is made by heating heavy cream and pouring it over chopped dark chocolate, then stirring until smooth.
- → How are the raspberry macarons assembled?
Once baked and cooled, two macaron shells are gently sandwiched together with raspberry jam filling.
- → What is the best way to bake the mini lemon tartlets?
Blind bake the shortcrust pastry rounds first, then add a lemon custard filling before baking again until set.
- → How is the light, airy texture of the choux puffs achieved?
By cooking the dough on the stove, mixing in eggs for moisture, then baking until golden and puffed.
- → Can the platter be customized with other fillings?
Yes, fruit jams or curds can be used as alternative fillings to suit different tastes.