A decadent dessert platter combining flaky pastries, smooth vanilla cream, white chocolate, and fresh jewel-colored fruits.
# Components:
→ Mini Pastries
01 - 1 sheet puff pastry, thawed
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 sheet, brush with beaten egg, and sprinkle with granulated sugar. Bake 12-15 minutes until golden and puffed. Let cool.
03 - Heat milk and vanilla extract in a saucepan until just simmering. In a bowl, whisk egg yolks, granulated 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 with plastic wrap touching the surface, and chill.
04 - Melt white chocolate over simmering water. Pour onto parchment paper and spread thinly. When semi-set but pliable, cut into diamond shapes. Chill until firm. Optionally decorate with edible silver leaf.
05 - Arrange puff pastry diamonds on a 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.
06 - Serve immediately, allowing guests to combine elements as desired.
