Delicate French desserts featuring choux puffs, lemon tartlets, and raspberry macarons arranged elegantly.
# What you need:
→ Mini Choux Puffs
01 - 1/4 cup water
02 - 2 tbsp unsalted butter
03 - 3 tbsp 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 - 6 tbsp 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 egg whites (approx. 1.75 oz)
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
# Steps to follow:
01 - Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Add flour and stir vigorously until dough forms and pulls away from the pan, cooking 1–2 minutes more. Remove from heat, let cool 2 minutes, then beat in the egg until smooth. Pipe 16 small mounds onto parchment-lined baking trays and bake 20 minutes until golden and puffed. Cool completely.
02 - Heat heavy cream just to boiling and pour over chopped dark chocolate. Let stand for 1 minute, then stir gently until smooth. Allow to cool slightly before piping into cooled choux puffs.
03 - Cut shortcrust pastry into 8 rounds and press into mini muffin tins. Prick bases with a fork. Bake at 350°F for 10 minutes until lightly golden. Whisk eggs, sugar, lemon juice, melted butter, and lemon zest together. Pour mixture into baked tart shells and bake another 10 minutes or until set. Cool completely.
04 - Sift almond flour and powdered sugar together. Beat egg whites to soft peaks, gradually adding granulated sugar until stiff and glossy. Gently fold in dry ingredients and a drop of pink food coloring. Pipe 16 rounds onto parchment-lined trays. Let rest 20 minutes, then bake at 300°F for 12 minutes. Cool and sandwich pairs with raspberry jam.
05 - Artistically place choux puffs filled with ganache, lemon tartlets, and raspberry macarons on a serving platter. Garnish with fresh berries, edible flowers, mint leaves, and a light dusting of powdered sugar to evoke the festive spirit.
