An elegant arrangement of puff pastry diamonds, vanilla cream, white chocolate, and vibrant jewel fruits for a stunning dessert display.
# What You 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 - ½ cup raspberries
12 - ½ cup blueberries
13 - ½ 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 oven to 400°F. Line a baking sheet with parchment paper. Cut puff pastry into diamond shapes, place on baking sheet, brush with beaten egg, and sprinkle sugar. Bake 12-15 minutes until golden and puffed. Let cool.
02 - Heat milk and vanilla extract in a saucepan until simmering. Whisk egg yolks, sugar, and cornstarch until pale in a bowl. Gradually whisk in hot milk, return to saucepan and cook over medium heat, stirring until thickened. Remove from heat, cover surface with plastic wrap, and chill.
03 - Melt white chocolate over simmering water. Pour onto parchment paper and spread thinly. When set but pliable, cut into diamond shapes and chill until firm. Optionally, decorate with edible silver leaf.
04 - Arrange puff pastry diamonds on a serving platter. Pipe or spoon chilled 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.
05 - Present immediately, allowing guests to enjoy the combination of textures and flavors.
