Save A whimsical assortment of miniature desserts inspired by classic French pastries, arranged to resemble a charming train track. Perfect for festive occasions, afternoon teas, or as an elegant dessert platter.
This delightful assortment always brings joy to our family gatherings as everyone loves discovering each little dessert along the "train".
Ingredients
- Choux Pastry: 60 ml water, 60 ml whole milk, 50 g unsalted butter cubed, 1/2 tsp granulated sugar, Pinch of salt, 70 g all-purpose flour, 2 large eggs
- Chocolate Ganache: 100 g dark chocolate (60&ndash 70% cocoa) chopped, 100 ml heavy cream
- Mini Financiers: 60 g unsalted butter, 50 g almond flour, 40 g icing sugar, 20 g all-purpose flour, Pinch of salt, 2 large egg whites
- Fruit Tartlets: 100 g sweet shortcrust pastry (pâté sucré), 80 ml pastry cream, 40 g assorted fresh berries (raspberries, blueberries, strawberries)
- Decoration: 20 g powdered sugar (for dusting), 1 tbsp edible gold leaf or silver pearls (optional)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
- Step 2:
- For the choux pastry In a medium saucepan combine water, milk, butter, sugar, and salt. Bring to a boil. Remove from heat, add flour, and stir vigorously until a dough forms. Return to heat and cook for 1&ndash2 minutes, stirring constantly. Transfer to a bowl, let cool slightly, then beat in eggs one at a time until smooth and glossy.
- Step 3:
- Pipe small rounds onto a baking sheet. Bake for 20&ndash25 minutes or until puffed and golden. Cool completely.
- Step 4:
- For chocolate ganache Heat cream until just simmering. Pour over chopped chocolate, let stand 1 minute, then stir until glossy and smooth. Cool to room temperature.
- Step 5:
- For mini financiers Melt butter until golden brown (beurre noisette). Cool slightly. In a bowl, mix almond flour, icing sugar, all-purpose flour, and salt. Whisk in egg whites, then fold in browned butter. Spoon into mini financier molds or mini muffin tins. Bake for 15 minutes or until golden.
- Step 6:
- For tartlets Roll out sweet shortcrust pastry and cut into small rounds. Press into mini tartlet molds. Prick bases, bake blind at 180°C (350°F) for 10&ndash12 minutes. Cool, then fill with pastry cream and top with berries.
- Step 7:
- Assemble the mignardises on a large platter or board to resemble a winding train track line up choux puffs filled or dipped with ganache, financiers as train cars, tartlets as stations. Decorate with powdered sugar and gold leaf or silver pearls for extra flair.
Save Our family loves how this dessert doubles as a beautiful centerpiece and sparks fun conversations about each miniature treat.
Notes
For a playful touch, add chocolate rails or cookie tracks. Pair with Champagne, Sauternes, or tea for an elevated experience.
Required Tools
Saucepan, Mixing bowls, Piping bag, Mini muffin/financier molds, Mini tartlet molds, Baking sheets, Whisk
Allergen Information
Contains Eggs, Milk, Wheat (Gluten), Tree Nuts (Almonds). May contain traces of soy if using certain chocolates. Always check labels for hidden allergens.
Save These miniature desserts bring elegance and whimsy to any gathering and are sure to impress your guests.
Recipe FAQ
- → What is choux pastry and how is it prepared?
Choux pastry is a light dough made by cooking water, milk, butter, sugar, and flour, then incorporating eggs to create a smooth batter. It is piped into small rounds and baked until puffed and golden, creating hollow shells perfect for fillings.
- → How do you make the chocolate ganache filling?
Warm heavy cream is poured over chopped dark chocolate and allowed to rest briefly before stirring gently until smooth and glossy. Once cooled, it can be used as a luscious filling or coating.
- → What distinguishes mini financiers in this assortment?
Mini financiers are small almond cakes made with browned butter, almond flour, egg whites, and sugar, baked in petite molds resulting in moist, nutty bites with a tender crumb.
- → How are the fruit tartlets assembled?
Sweet shortcrust pastry is baked blind in mini molds, then filled with pastry cream and topped with fresh assorted berries, offering a refreshing contrast to richer components.
- → Can the decoration be customized?
Absolutely! The powdered sugar dusting adds a delicate touch, while edible gold leaf or silver pearls provide elegant accents, enhancing the visual appeal for special occasions.
- → What tools are essential for making these treats?
Key tools include a saucepan for cooking dough and ganache, mixing bowls, piping bags for shaping choux, mini molds for financiers and tartlets, baking sheets, and a whisk.