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 recipe brings a touch of whimsy and sophistication to any gathering, making every bite feel like a celebration in the sky.
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 Sharing this delightful platter has become a cherished family tradition, sparking joy and creativity at every gathering.
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 Montgolfière Dessert Platter elevates any occasion with its delightful flavors and whimsical presentation.
Recipe FAQs
- → What are the main components of the Montgolfière platter?
It includes mini choux puffs filled with chocolate ganache, mini lemon tartlets, raspberry macarons, and garnishes like fresh berries and edible flowers.
- → How do you achieve the perfect choux puff texture?
Cook the dough until it forms a smooth ball, cool slightly before adding eggs, then pipe and bake until golden and puffed.
- → Can the fillings be substituted for other flavors?
Yes, fruit jams or curds can replace the chocolate ganache or raspberry jam to customize the flavors.
- → What baking temperatures are used for the components?
Choux puffs bake at 200°C, tart shells at 180°C, and macarons at 150°C, each requiring specific baking times for ideal texture.
- → How can the platter be presented to enhance its theme?
Arrange the sweets on a large platter with garnishes and consider using a tiered stand to evoke the shape of a hot air balloon.