Elegant dessert with puff pastry diamonds, vanilla cream, white chocolate, and jewel-inspired fruits in 55 minutes.
# What Goes In:
→ Mini Pastries
01 - 1 sheet frozen puff pastry, thawed (approximately 9 x 9 inches)
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 - ½ cup fresh raspberries
12 - ½ cup fresh 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
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut thawed puff pastry into diamond shapes, place on the sheet, brush with beaten egg, and sprinkle with granulated sugar. Bake 12-15 minutes until golden and puffed. Remove and let cool.
02 - Warm milk with vanilla extract in a small saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until pale in a bowl. Slowly stream in hot milk while whisking continuously. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, cover with plastic wrap touching the surface, and refrigerate until chilled.
03 - Melt white chocolate using a double boiler method. Pour melted chocolate onto parchment paper and spread thinly. When partially set but pliable, cut into diamond shapes. Chill until firm. Optionally, decorate with edible silver leaf.
04 - Arrange puff pastry diamonds on a serving platter. Pipe or spoon vanilla cream onto selected pastries. Add white chocolate diamonds and scatter fresh jewel fruits around. Garnish with edible flowers, fresh mint leaves, and dust with powdered sugar.
05 - Present immediately, inviting guests to combine elements as desired.
