Elegant French assortment of mini choux puffs, lemon tartlets, and raspberry macarons with fresh berry garnishes.
# Components:
→ Mini Choux Puffs
01 - 1/4 cup water
02 - 2 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 1 large egg
05 - Pinch of salt
→ Chocolate Ganache Filling
06 - 3 oz dark chocolate, chopped
07 - 1/3 cup heavy cream
→ Mini Lemon Tartlets
08 - 1 sheet shortcrust pastry
09 - 2 large eggs
10 - 1/3 cup granulated sugar
11 - 1/4 cup fresh lemon juice
12 - 2 tbsp unsalted butter, melted
13 - Zest of 1 lemon
→ Raspberry Macarons
14 - 1/2 cup almond flour
15 - 3/4 cup powdered sugar
16 - 2 large egg whites (about 50 g)
17 - 2 tbsp granulated sugar
18 - Pink food coloring, a drop
19 - 1/4 cup raspberry jam
→ Garnishes
20 - Fresh berries (strawberries, raspberries, blueberries)
21 - Edible flowers
22 - Mint leaves
23 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Add flour, stirring until a dough forms. Cook for 1 to 2 minutes. Remove from heat; let cool for 2 minutes. Beat in egg until smooth. Pipe 16 small mounds onto parchment-lined baking sheet. Bake 20 minutes until golden and puffed. Cool completely.
02 - Heat cream until just boiling. Pour over chopped chocolate; let stand for 1 minute. Stir gently until smooth. Cool slightly, then pipe ganache into cooled choux puffs.
03 - Cut pastry sheet into 8 rounds. Press into mini muffin molds and prick with fork. Bake at 350°F for 10 minutes until lightly golden. Whisk eggs, sugar, lemon juice, melted butter, and lemon zest. Pour filling into tart shells. Bake another 10 minutes until set. Cool completely.
04 - Sift almond flour and powdered sugar together. Beat egg whites to soft peaks, gradually add granulated sugar until stiff, glossy peaks form. Fold in dry ingredients and a drop of pink food coloring gently. Pipe 16 small rounds onto parchment-lined trays. Let rest for 20 minutes. Bake at 300°F for 12 minutes. Cool, then sandwich with raspberry jam.
05 - Artfully place choux puffs, lemon tartlets, and macarons onto a large serving platter. Garnish with fresh berries, edible flowers, mint leaves, and lightly dust with powdered sugar to evoke the festive spirit.
