Opulent dessert with puff pastry, vanilla cream, white chocolate, and vibrant jewel fruits.
# Components:
→ 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 - 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. Line a baking sheet with parchment paper.
02 - Cut puff pastry into diamond shapes. Place on prepared baking sheet, brush with beaten egg, and sprinkle with granulated sugar. Bake for 12 to 15 minutes until golden and puffed. Allow to cool completely.
03 - Heat milk and vanilla extract in a saucepan until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk. Return mixture 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 over simmering water. Spread melted chocolate thinly on parchment paper. When partially set and 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-like fruits around. Garnish with edible flowers, fresh mint, and a light dusting of powdered sugar.
06 - Present immediately, allowing guests to enjoy the various elements together.
