# List of Ingredients:
→ Mini Choux Puffs
01 - 1/4 cup water
02 - 2 tablespoons 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 - 2/3 cup granulated sugar
11 - 1/4 cup fresh lemon juice
12 - 2 tablespoons 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 (about 50 g)
17 - 3 tablespoons 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
# Step-by-Step Directions:
01 - Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Stir in flour vigorously until dough forms and cooks for 1 to 2 minutes. Remove from heat, cool for 2 minutes, then beat in the egg until smooth. Pipe 16 small mounds onto a parchment-lined baking tray. Bake 20 minutes until golden and puffed. Cool completely.
02 - Heat heavy cream until just boiling, then pour over chopped dark chocolate. Let sit for 1 minute, stir until smooth. Cool slightly and pipe into cooled choux puffs.
03 - Cut pastry sheet into 8 rounds, press into mini muffin molds, and prick with fork. Bake at 350°F for 10 minutes until lightly golden. Whisk eggs, granulated sugar, lemon juice, melted butter, and lemon zest. Pour filling into tart shells. Bake 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 to stiff, glossy peaks. Fold in dry ingredients and a drop of pink food coloring. Pipe 16 small rounds onto parchment-lined trays. Let stand 20 minutes, bake at 300°F for 12 minutes. Cool and sandwich pairs with raspberry jam.
05 - Arrange choux puffs, lemon tartlets, and macarons artistically on a large serving platter. Garnish with fresh berries, edible flowers, mint leaves, and dust lightly with powdered sugar to evoke a whimsical hot air balloon theme.
