Mignardise, Mignardise, Mignardise Recipe
Make Mignardise, Mignardise, Mignardise Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry Base
Chocolate Ganache
Fruit Coulis
Garnish
Method
Pastry Base
- 1
Prepare the Dough
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 2
Add Egg Yolks and Flavor
Add the egg yolks and vanilla extract into the mixture, and mix until combined.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing until a soft dough forms.
- 4
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Chocolate Ganache
- 5
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 6
Melt the Chocolate
Remove the pan from heat and pour the hot cream over the chopped dark chocolate in a mixing bowl. Let it sit for a few minutes.
- 7
Combine and Mix
Stir the mixture gently until the chocolate is fully melted and the ganache is smooth. Allow it to cool slightly.
Fruit Coulis
- 8
Prepare the Berries
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- 9
Cook the Mixture
Cook over medium heat until the berries have broken down and the mixture has thickened, about 10-15 minutes.
- 10
Blend and Strain
Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds. Let cool.
Assembly
- 11
Preheat the Oven
Preheat your oven to 350°F (175°C). Roll out the chilled pastry dough to about 1/4 inch thick.
- 12
Cut and Bake
Cut the dough into small shapes as desired and place them on a baking sheet. Bake for 12-15 minutes or until golden. Let cool.
- 13
Assemble Mignardises
Top each pastry with a dollop of chocolate ganache and drizzle with fruit coulis. Garnish with fresh mint leaves and a dusting of powdered sugar.