# Ingredient List:
→ 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
17 - 2 tbsp granulated sugar
18 - Pink food coloring
19 - 1/4 cup raspberry jam
→ Garnishes
20 - Fresh berries (strawberries, raspberries, blueberries)
21 - Edible flowers
22 - Mint leaves
23 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Stir in flour until a dough forms and cook for 1–2 minutes. Remove from heat, cool 2 minutes, then beat in egg until smooth. Pipe 16 small mounds onto parchment-lined baking sheet and bake for 20 minutes until golden and puffed. Cool completely.
02 - Heat cream until just boiling and pour over chopped chocolate. Let sit for 1 minute, then stir until smooth. Cool slightly and pipe into cooled choux puffs.
03 - Cut pastry into 8 rounds and press into mini muffin molds. Prick with a fork and bake at 350°F for 10 minutes until lightly golden. Whisk eggs, sugar, lemon juice, melted butter, and lemon zest, then pour mixture into tart shells. Bake for 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 and glossy peaks form. Fold in dry ingredients and a drop of pink food coloring. Pipe 16 small rounds on parchment-lined trays, let sit 20 minutes. Bake at 300°F for 12 minutes. Cool and sandwich with raspberry jam.
05 - Artistically place choux puffs, lemon tartlets, and macarons on a serving platter. Garnish with fresh berries, edible flowers, mint leaves, and dust lightly with powdered sugar to evoke the festive spirit of a Montgolfière.
