# What You'll Need:
→ Choux Pastry
01 - 1/4 cup water
02 - 1/4 cup whole milk
03 - 3 1/2 tbsp unsalted butter, cubed
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 1/2 oz dark chocolate (60–70% cocoa), chopped
09 - 3 1/2 tbsp heavy cream
→ Mini Financiers
10 - 1/4 cup unsalted butter
11 - 1/3 cup almond flour
12 - 1/3 cup powdered sugar
13 - 3 tbsp all-purpose flour
14 - Pinch of salt
15 - 2 large egg whites
→ Fruit Tartlets
16 - 3 1/2 oz sweet shortcrust pastry (pâte sucrée)
17 - 1/3 cup pastry cream
18 - 1 1/2 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)
# Steps to Follow:
01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a medium saucepan and bring to a boil. Remove from heat, add flour, and stir vigorously until dough forms. Return to heat and cook for 1–2 minutes, stirring constantly. Transfer to a bowl, cool slightly, then beat in eggs one at a time until smooth and glossy.
03 - Pipe small rounds onto a baking sheet and bake for 20–25 minutes until puffed and golden. Let cool completely.
04 - Heat cream just to simmering, pour over chopped chocolate, let stand 1 minute, then stir until smooth and glossy. Cool to room temperature.
05 - Melt butter until golden brown, then cool slightly. Mix almond flour, powdered sugar, flour, and salt. Whisk in egg whites, then fold in browned butter. Spoon batter into mini financier molds or mini muffin tins and bake for 15 minutes or until golden.
06 - Roll out sweet shortcrust pastry and cut into small rounds. Press into mini tartlet molds, prick bases, and bake blind at 350°F for 10–12 minutes. Cool before filling.
07 - Fill cooled tartlet shells with pastry cream and top with fresh berries.
08 - Place choux puffs (filled or dipped with ganache), financiers, and tartlets on a large platter to mimic a winding train track. Dust with powdered sugar and decorate with edible gold leaf or silver pearls if desired.
