What are the main types included in this assortment?

The assortment features almond financiers, chocolate truffles, and lemon madeleines, each with distinct textures and flavors.

Can I add flavors to the truffles?

Yes, you can enhance the truffles with a splash of liqueur such as Grand Marnier for added depth.

Financiers bake at 180°C, while madeleines require 190°C, ensuring golden edges and tender interiors.

The financiers contain almond flour, and garnishes may include pistachios; caution is advised for nut allergies.

Powdered sugar, candied orange peel, and crushed pistachios add visual appeal and subtle flavor contrasts.

Heat cream gently over chopped dark chocolate, stir until smooth, mix in butter, chill for an hour, then shape and dust with cocoa.

A delightful assortment of bite-sized French sweets, perfect for celebrating the New Year with elegance and variety.

This assortment has become my go-to for New Year celebrations, impressing guests with its variety and refined taste.

Almond Financiers: 50 g unsalted butter, 50 g almond flour, 50 g powdered sugar, 20 g all-purpose flour, 2 large egg whites, 1/2 tsp vanilla extract, pinch of salt
Chocolate Truffles: 100 g good-quality dark chocolate (70%), 60 ml heavy cream, 10 g unsalted butter, 1 tbsp cocoa powder
Lemon Madeleines: 60 g unsalted butter melted and cooled, 1 large egg, 40 g granulated sugar, 1/2 lemon zested, 1 tbsp lemon juice, 50 g all-purpose flour, 1/2 tsp baking powder, pinch of salt
Garnishes: Powdered sugar for dusting, candied orange peel optional, crushed pistachios optional

Prepare the Almond Financiers:: Preheat oven to 180°C (350°F) and grease mini muffin molds. Melt the butter and let cool slightly. In a bowl mix almond flour powdered sugar flour and salt. Whisk in egg whites and vanilla until just combined. Stir in melted butter until smooth. Spoon batter into molds filling 2/3 full. Bake 12 14 minutes until golden. Cool on rack.
Make the Chocolate Truffles:: Chop chocolate finely and place in a heatproof bowl. Heat cream until just simmering then pour over chocolate. Let sit 1 minute then stir until smooth. Stir in butter. Chill mixture 1 hour. Scoop and roll into small balls then coat in cocoa powder.
Bake the Lemon Madeleines:: Preheat oven to 190°C (375°F) and grease madeleine molds. Whisk egg sugar and lemon zest until light. Add lemon juice and melted butter whisking to combine. Fold in flour baking powder and salt. Spoon into molds filling 3/4 full. Bake 8 10 minutes until edges are golden. Cool before unmolding.
Assemble the Mignardises:: Arrange financiers madeleines and truffles on a festive platter. Dust with powdered sugar and garnish with candied orange peel or pistachios if desired.

Sharing these mignardises with family turns every New Year into a cherished moment filled with sweetness and joy.

Mini muffin molds Madeleine molds Mixing bowls Whisks Saucepan Baking rack

Contains eggs milk wheat (gluten) tree nuts (almonds pistachios) and butter Individuals with allergies should double-check all ingredient labels

Calories 70 Total Fat 4 g Carbohydrates 7 g Protein 1 g per piece average

This elegant assortment is perfect for any festive occasion bringing French charm and delightful flavors to your table.

→ What are the main types included in this assortment?: The assortment features almond financiers, chocolate truffles, and lemon madeleines, each with distinct textures and flavors.
→ Can I add flavors to the truffles?: Yes, you can enhance the truffles with a splash of liqueur such as Grand Marnier for added depth.
→ What are the ideal baking temperatures for the components?: Financiers bake at 180°C, while madeleines require 190°C, ensuring golden edges and tender interiors.
→ Are there any nut allergies to consider?: The financiers contain almond flour, and garnishes may include pistachios; caution is advised for nut allergies.
→ What garnishes complement the mignardises?: Powdered sugar, candied orange peel, and crushed pistachios add visual appeal and subtle flavor contrasts.
→ How should the chocolate truffles be prepared?: Heat cream gently over chopped dark chocolate, stir until smooth, mix in butter, chill for an hour, then shape and dust with cocoa.