# Components:
→ Choux Pastry
01 - 1/4 cup water
02 - 1/4 cup whole milk
03 - 3.5 tbsp unsalted butter, cubed
04 - 1/2 tsp granulated sugar
05 - Pinch of salt
06 - 1/2 cup all-purpose flour
07 - 2 large eggs
→ Chocolate Ganache
08 - 3.5 oz dark chocolate (60–70% cocoa), chopped
09 - 3.4 fl oz heavy cream
→ Mini Financiers
10 - 1/4 cup unsalted butter
11 - 1/3 cup almond flour
12 - 3 tbsp powdered sugar
13 - 2 tbsp all-purpose flour
14 - Pinch of salt
15 - 2 large egg whites
→ Fruit Tartlets
16 - 3.5 oz sweet shortcrust pastry (pâte sucrée)
17 - 1/3 cup pastry cream
18 - 1.4 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)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a boil, remove from heat, add flour and stir vigorously until dough forms. Return to heat and cook 1 to 2 minutes, stirring constantly. Transfer to bowl, cool slightly, then beat in eggs one at a time until smooth and glossy.
03 - Pipe small rounds onto baking sheet. Bake 20 to 25 minutes until puffed and golden. Cool completely.
04 - Heat cream until just simmering. Pour over chopped chocolate, let stand 1 minute, then stir until smooth and glossy. Cool to room temperature.
05 - Melt butter until golden brown and aromatic, then cool slightly. In a bowl, mix almond flour, powdered sugar, 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 until golden. Remove and cool.
07 - Roll out sweet shortcrust pastry and cut into small rounds. Press into mini tartlet molds and prick bases. Blind bake at 350°F for 10 to 12 minutes. Cool, then fill with pastry cream and top with fresh berries.
08 - Arrange choux puffs filled or dipped with ganache, financiers, and tartlets on a large platter to resemble a train track. Dust with powdered sugar and add gold leaf or silver pearls for decoration.
