Elegant desserts blending puff pastry, vanilla cream, white chocolate, and vibrant jewel fruits in a stunning platter.
# What you'll need:
→ Mini Pastries
01 - 1 sheet puff pastry, thawed
02 - 1 egg, beaten (for egg wash)
03 - 2 tbsp granulated sugar
→ Vanilla Cream
04 - 1 cup whole milk
05 - 2 tbsp granulated sugar
06 - 1 tsp vanilla extract
07 - 2 egg yolks
08 - 1 tbsp cornstarch
→ White Chocolate Diamonds
09 - 100 g 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 such as violets or pansies
16 - Fresh mint leaves
17 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the puff pastry into diamond shapes, place on the sheet, brush with beaten egg, sprinkle with sugar, and bake for 12–15 minutes until golden and puffed. Let cool.
02 - Heat milk and vanilla extract in a saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into egg mixture, return to saucepan, and cook over medium heat, stirring constantly 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. Once partially set but still pliable, cut into diamond shapes. Chill until firm and optionally adorn with edible silver leaf.
04 - Arrange puff pastry diamonds on a large 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 with powdered sugar.
05 - Serve immediately, allowing guests to enjoy a mix of textures and flavors.
