Pin this The Montgolfière Dessert Platter enchants guests with its charming array of miniature French pastries, inspired by the whimsical ascent of a hot air balloon. This elegant assortment is perfect for festive gatherings or a refined afternoon tea, offering a delightful journey through delicate choux puffs, zesty lemon tartlets, and vibrant raspberry macarons, artfully presented to celebrate joyous occasions.
Pin this Each component of this platter is crafted with care, from the airy choux puffs filled with silky chocolate ganache, to the crisp, tangy lemon tartlets and delicate raspberry macarons. Together, they create a harmonious blend of textures and tastes that elevate any dessert experience.
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.
Zusatztipps für die Zubereitung
For precision, use piping bags to shape choux puffs and macarons evenly. Ensure eggs and butter are at room temperature when preparing fillings for smoother textures. Allow pastries to cool completely before filling or assembling to prevent melting or sogginess.
Varianten und Anpassungen
Swap raspberry jam in macarons for other fruit jams or curds like apricot or passion fruit. Experiment with different flavored ganaches such as white chocolate or caramel. Use gluten-free pastry sheets to adapt for gluten sensitivities.
Serviervorschläge
Present on a tiered stand to mimic the shape of a hot air balloon for striking visual appeal. Accompany with a glass of chilled Champagne or Moscato d'Asti to complement the platter’s delicate flavors and enhance the celebratory mood.
Pin this With attention to detail and a touch of creativity, the Montgolfière Dessert Platter transforms any occasion into a delightful celebration, inviting everyone to savor the magic of French pastry artistry in miniature form.
Recipe FAQs
- → What are the key components of the Montgolfière dessert platter?
The platter features mini choux puffs filled with chocolate ganache, mini lemon tartlets with a shortcrust base, and raspberry macarons, garnished with fresh berries and edible flowers.
- → How do I achieve a smooth chocolate ganache filling?
Heat heavy cream until almost boiling, pour over chopped dark chocolate, and let sit briefly before stirring until smooth and glossy.
- → What temperature and time are required to bake the mini tartlets?
Bake the tartlet shells at 180°C (350°F) for 10 minutes before filling, then bake filled tartlets for an additional 10 minutes until set.
- → How can I ensure raspberry macarons have a good texture?
Sift almond flour and powdered sugar, beat egg whites with granulated sugar to stiff peaks, then gently fold in dry ingredients before piping and baking at 150°C (300°F) for 12 minutes.
- → Can I customize the garnishes for this platter?
Yes, fresh berries, edible flowers, mint leaves, and a light dusting of powdered sugar enhance the presentation and can be adjusted to your preferences.
- → What tools are essential for preparing the dessert platter?
You'll need saucepans, mixing bowls, a hand or stand mixer, piping bags, baking trays, a mini muffin tin, and a sifter.