Elegant dessert combining puff pastry, vanilla cream, white chocolate diamonds, and vibrant jewel-like fruits.
# Needed Ingredients:
→ 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)
→ 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
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut puff pastry into diamond shapes. Place on baking sheet, brush lightly with beaten egg, and sprinkle with sugar. Bake for 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 in a bowl. Gradually whisk in hot milk. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, cover surface with plastic wrap, 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. Decorate with edible silver leaf if desired.
05 - Arrange puff pastry diamonds on a large serving platter. Pipe or spoon vanilla cream onto selected pastries. Add white chocolate diamonds and scatter jewel fruits around. Garnish with edible flowers, fresh mint leaves, and dust with powdered sugar.
06 - Present immediately, allowing guests to combine components at will.
