# Ingredient List:
→ Choux Pastry
01 - 1/4 cup water
02 - 1/4 cup whole milk
03 - 3 1/2 tbsp unsalted butter, diced
04 - 1/2 tsp granulated sugar
05 - Pinch of salt
06 - 1/2 cup all-purpose flour
07 - 2 large eggs
→ Chocolate Ganache
08 - 3.5 oz dark chocolate (60–70% cocoa), chopped
09 - 3.4 fl oz heavy cream
→ Mini Financiers
10 - 1/4 cup unsalted butter
11 - 1/3 cup almond flour
12 - 1/4 cup powdered sugar
13 - 2 tbsp all-purpose flour
14 - Pinch of salt
15 - 2 large egg whites
→ Fruit Tartlets
16 - 3.5 oz sweet shortcrust pastry (pâte sucrée)
17 - 1/3 cup pastry cream
18 - 1.4 oz assorted fresh berries (raspberries, blueberries, strawberries)
→ Decoration
19 - 2 tbsp powdered sugar (for dusting)
20 - 1 tbsp edible gold leaf or silver pearls (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil. Remove from heat and stir in flour vigorously until the mixture forms a dough. Return to low heat, stirring constantly for 1 to 2 minutes. Transfer to a bowl to cool slightly, then beat in eggs one at a time until smooth and glossy.
03 - Pipe small rounds of choux dough onto a prepared baking sheet. Bake for 20 to 25 minutes or until puffed and golden. Allow to cool completely.
04 - Heat heavy cream until it just begins to simmer. Pour over chopped dark chocolate. Let sit for 1 minute, then stir gently until smooth and glossy. Cool to room temperature.
05 - Melt butter over medium heat until golden brown and fragrant. Let cool slightly. In a bowl, combine almond flour, powdered sugar, all-purpose flour, and salt. Whisk in egg whites, then fold in browned butter. Spoon mixture into mini financier molds or mini muffin tins. Bake for 15 minutes or until golden brown.
06 - Roll out sweet shortcrust pastry and cut into small rounds. Press into mini tartlet molds, prick the base with a fork, and bake blind at 350°F for 10 to 12 minutes. Cool completely.
07 - Fill cooled tartlet shells with pastry cream and top with assorted fresh berries.
08 - On a large serving platter, arrange choux puffs filled or dipped with ganache, financiers as train cars, and fruit tartlets as train stations. Dust with powdered sugar and optionally adorn with edible gold leaf or silver pearls to enhance presentation.
