Elegant dessert with diamond-shaped pastries, vanilla cream, white chocolate, and vibrant jewel fruits.
# What You'll Need:
→ 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
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut puff pastry into diamond shapes. Place on the baking sheet, brush with egg wash, sprinkle with sugar, and bake for 12 to 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, then gradually add hot milk while whisking. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, cover with plastic wrap touching the surface, and chill.
04 - Melt white chocolate in a heatproof bowl over simmering water. Spread thinly onto parchment paper. Once set but still 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 select pastries. Add white chocolate diamonds and scatter jewel fruits around. Garnish with edible flowers, mint leaves, and dust with powdered sugar.
06 - Present immediately, allowing guests to combine components as desired.
