Trilogie de mignardises recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Bleu Marine›Trilogie De Mignardises Recipe

Trilogie De Mignardises Recipe

Inspired by Bleu Marine
Time2h
Serves12

Indulge in our Trilogie de mignardises, a delightful trio of exquisite miniature desserts that promise to tantalize your taste buds. Each bite-sized treat is crafted with precision and passion, showcasing a harmonious blend of rich flavors and elegant textures. Perfectly paired, these decadent delights include a velvety chocolate ganache, a refreshingly tart lemon tartlet, and a delicate raspberry macaron, ensuring a sweet symphony that will leave you craving more.

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Ingredients

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Pastry Cream

Chocolate Ganache

Fruit Coulis

Pastry Shells

Method

Prepare Pastry Cream

1

Cook the Base

In a saucepan, heat the milk with half of the sugar until it's just about to boil.

2

Whisk the Yolks

In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.

3

Combine Mixtures

Slowly pour the hot milk into the egg mixture while whisking constantly. Then return to the saucepan and cook over medium heat until thickened.

4

Finish the Cream

Remove from heat, stir in the butter and vanilla extract, and let cool.

Make Chocolate Ganache

5

Heat the Cream

In a small saucepan, heat the heavy cream until simmering.

6

Melt the Chocolate

Pour the hot cream over the chopped dark chocolate and let sit for a few minutes. Stir until smooth.

Prepare Fruit Coulis

7

Cook the Berries

In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until the berries are soft.

8

Blend and Strain

Blend the mixture until smooth and strain through a sieve to remove seeds. Set aside.

Make Pastry Shells

9

Mix Ingredients

In a bowl, combine flour, butter, and powdered sugar until crumbly. Add the egg and mix until a dough forms.

10

Chill and Shape

Chill the dough for 30 minutes, then roll out and cut into shapes. Press into tartlet pans and bake at 180°C (350°F) for 15-20 minutes.

Assemble Mignardises

11

Fill Pastry Shells

Once the pastry shells are cooled, fill them with pastry cream, chocolate ganache, or fruit coulis as desired.

12

Serve

Arrange the filled pastries on a platter and serve as a delightful trio of mignardises.