# What You Need:
→ Pastries
01 - 6 mini croissants
02 - 6 assorted mini Danish pastries (raspberry, cheese, or apple)
03 - 6 pain au chocolat or chocolate-filled pastries
→ Fruit
04 - 1 cup strawberries, hulled and halved
05 - 1 cup blueberries
06 - 1 cup raspberries
07 - 1 cup green grapes, halved
08 - 1 cup pineapple, cubed
09 - 1 orange, sliced into rounds
→ Accompaniments
10 - ½ cup clotted cream or mascarpone
11 - ½ cup fruit preserves (strawberry or apricot)
12 - ¼ cup honey
13 - Fresh mint sprigs for garnish
→ Mimosas
14 - 1 bottle chilled sparkling wine (Prosecco, Champagne, or Cava)
15 - 2 cups chilled fresh-squeezed orange juice
16 - Orange slices or berries for garnish
# Directions:
01 - Position croissants, Danish pastries, and pain au chocolat on a large serving board, grouping similar items together for visual appeal.
02 - Arrange strawberries, blueberries, raspberries, grapes, pineapple, and orange slices around the pastries, filling gaps and creating a vibrant, colorful presentation.
03 - Place clotted cream or mascarpone and fruit preserves in small bowls with serving spoons. Pour honey into a separate small bowl and arrange all items on the board.
04 - Distribute fresh mint sprigs across the board for color and aromatic appeal.
05 - Pour chilled sparkling wine into champagne flutes to halfway capacity. Top with orange juice and gently stir to combine. Garnish each glass with an orange slice or fresh berry.
06 - Present the brunch board and mimosas immediately to guests for optimal freshness and temperature.
