An elegant dessert combining puff pastries, vanilla cream, white chocolate, and fresh vibrant fruits.
# What You’ll Need:
→ Mini Pastries
01 - 1 sheet thawed puff pastry
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 (violets or pansies)
16 - Fresh mint leaves
17 - Powdered sugar, for dusting
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut puff pastry into diamond shapes. Arrange on baking sheet, brush with egg wash, and sprinkle with sugar. Bake 12-15 minutes until golden and puffed. Allow to cool.
03 - Heat milk and vanilla extract in a saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until pale. Gradually pour hot milk into yolk 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.
04 - Melt white chocolate in a heatproof bowl over simmering water. Pour onto parchment paper and spread thinly. When slightly set but pliable, cut into diamond shapes. Chill until firm. Optionally, decorate with edible silver leaf.
05 - Arrange puff pastry diamonds on a large platter. Pipe or spoon vanilla cream onto some pastries. Add white chocolate diamonds and scatter jewel fruits around. Garnish with edible flowers, mint leaves, and dust with powdered sugar.
06 - Serve immediately, allowing guests to combine elements as desired.
