"mignardises" Recipe
Make "mignardises" Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Base
Chocolate Ganache
Fruit Coulis
Decoration
Method
Pastry Base Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 2
Cream Butter and Sugar
In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- 4
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- 5
Bake the Pastry
Preheat the oven to 350°F (175°C). Grease mini muffin tins. Spoon the batter into the tins and bake for 15-18 minutes or until a toothpick comes out clean. Let cool.
Chocolate Ganache Preparation
- 6
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 7
Melt Chocolate
Remove from heat and pour the hot cream over the chopped dark chocolate in a bowl. Let sit for 5 minutes.
- 8
Combine Ganache
Stir the mixture until the chocolate is fully melted and the ganache is smooth. Let it cool slightly before using.
Fruit Coulis Preparation
- 9
Blend Ingredients
In a blender, combine the mixed berries, granulated sugar, and lemon juice.
- 10
Strain Coulis
Blend until smooth, then strain the mixture through a fine sieve to remove seeds. Set aside.
Assembly and Decoration
- 11
Prepare the Mignardises
Once the pastry bases are cooled, dip the tops into the chocolate ganache, allowing excess to drip off.
- 12
Plate with Coulis
On a serving plate, drizzle the fruit coulis and arrange the ganache-dipped pastries on top.
- 13
Garnish
Garnish with mint leaves and dust with powdered sugar before serving.
