A refined dessert featuring puff pastry diamonds, silky vanilla cream, white chocolate, and vibrant jewel-like fruits.
# Components:
→ Mini Pastries
01 - 1 sheet puff pastry, thawed
02 - 1 large 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 large 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
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut puff pastry into diamond shapes. Arrange on the baking sheet, brush with beaten egg, and sprinkle with sugar. Bake 12-15 minutes until golden and puffed. Allow to cool.
03 - Heat whole milk and vanilla extract in a small saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into yolk mixture. Return 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 set over simmering water. Pour onto parchment paper and spread thinly. When partially set but pliable, cut into diamond shapes. Chill until firm. Optionally, decorate with edible silver leaf.
05 - Arrange puff pastry diamonds on a large serving 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 lightly with powdered sugar.
06 - Present immediately, allowing guests to combine components as desired.
