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 Montgolfière Dessert Platter brings a touch of French elegance and whimsy to any occasion.
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.
Save Sharing this dessert platter makes every gathering feel special and memorable for the whole family.
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 (per serving)
Calories: 285, Total Fat: 14 g, Carbohydrates: 34 g, Protein: 5 g
Save This platter combines elegance and fun perfectly, making your dessert the star of any event.
Cooking Guide
- → How do I achieve the perfect puff in choux pastry?
Ensure the dough is cooked until it pulls away from the pan and is smooth before adding eggs. Bake in a preheated oven without opening the door for even rising.
- → What’s the best way to make smooth chocolate ganache?
Heat the cream until just boiling, then pour over chopped dark chocolate. Let it sit briefly before stirring gently for a glossy finish.
- → How can I prevent macarons from cracking?
Allow piped macarons to rest at room temperature until a skin forms before baking, and bake at the correct temperature to ensure even cooking.
- → What tricks help tartlets maintain a crisp base?
Blind bake the shortcrust shells with weights or pricked with a fork to prevent puffing, then add filling and bake until set.
- → Can I substitute fillings or garnishes in this assortment?
Yes, fruit jams, curds, or different chocolates work well. Fresh berries and edible flowers add a light, fresh touch to any variations.