An elegant dessert with puff pastry, vanilla cream, white chocolate diamonds, and jewel-toned fruits in a stunning presentation.
# Ingredient list:
→ Mini Pastries
01 - 1 sheet puff pastry, thawed
02 - 1 egg, beaten (for egg wash)
03 - 2 tablespoons granulated sugar
→ Vanilla Cream
04 - 1 cup whole milk
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon vanilla extract
07 - 2 egg yolks
08 - 1 tablespoon cornstarch
→ White Chocolate Diamonds
09 - 3.5 ounces high-quality white chocolate
10 - Edible silver leaf (optional, for decoration)
→ Jewel Fruits
11 - 1/2 cup raspberries
12 - 1/2 cup blueberries
13 - 1/2 cup pomegranate arils
14 - 1 kiwi, peeled and sliced
→ Garnishes
15 - Edible flowers, such as violets or pansies
16 - Fresh mint leaves
17 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut puff pastry into diamond shapes, place on the sheet, brush lightly with beaten egg, and sprinkle with sugar. Bake 12 to 15 minutes until golden and puffed. Let cool.
02 - Heat milk and vanilla extract in a saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually pour hot milk into the egg mixture while whisking. Return to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, cover with plastic wrap touching surface, and chill.
03 - Melt white chocolate in a heatproof bowl over simmering water. Spread melted chocolate thinly onto parchment paper. When partially set but pliable, cut into diamond shapes. Chill until firm. Optionally decorate with edible silver leaf.
04 - Arrange puff pastry diamonds on a large serving platter. Pipe or spoon vanilla cream onto some pastries. Add white chocolate diamonds and scatter jewel-like fruits around. Garnish with edible flowers, fresh mint leaves, and a dusting of powdered sugar.
05 - Serve immediately to allow guests to combine elements as desired.
