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Roasted Strawberries and Vanilla Diplomat Cream Pastries

  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 2 hours
  • Yield: 20 Pastries 1x
  • Category: Dessert


Roasted strawberry and vanilla diplomat cream pastries...aka lazy girl mille-feuille! These are much simpler than the real deal, but are still so so good. All around, these pastries are the perfect harmony of buttery puff pastry, luscious cream, and juicy fruit!



For the Puff Pastry

  • 1 package frozen puff pastry
  • 1 egg wash
  • turbinado sugar for topping

For the Roasted Strawberries

  • 300g fresh strawberries (hulled and quartered)
  • 25g granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

For the Diplomat Cream

  • 66g egg yolks (about 4 egg yolks, room temperature)
  • 60g granulated sugar
  • 14g cornstarch
  • 1 tsp vanilla extract
  • 275g whole milk
  • 14g unslated butter (room temperature)
  • 113g heavy cream


For the Puff Pastry

  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  2. Roll out the pastry dough to about 1/4'' in thickness and cut out circles with a 2'' cookie cutter. Re-roll and cut out as needed.
  3. Arrange on the prepared baking sheets about an inch apart and freeze for 5-10 minutes.
  4. Bursh the dough with an egg wash and sprinkle with turbinado sugar.
  5. Bake the pastries for 8 minutes. Then turn the oven down to 350 degrees F, turn the baking sheets around and bake for another 8 minutes or until they are golden brown.

For the Roasted Strawberries

  1. Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil.
  2. Combine the strawberries, sugar, vanilla, and salt togther. Spread out onto the prepared baking sheet and bake for 15 minutes.
  3. Once cooled, chill in the fridge until ready to use.

For the Diplomat Cream

  1. In a medium pot, warm the milk and vanilla over low-medium heat until it barely starts to bubble around the edges. Do not let it boil.
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
  3. Once the milk is at the right temperature, remove from heat and pour half into the egg yolk sugar mixture, whisking constanty to temper the eggs yolks. Then, pour the egg mixture into the pot and place back on medium heat. Whisk for a minute or so until thick.
  4. Remove from heat and add in the butter one cube at a time. Transfer to a bowl and allow to cool for 15 minutes, whisking every few minutes to keep it smooth. Press plastic wrap up against the cream so it does not from a skin and place in the fridge until comepletely cool.
  5. Whip the heavy cream with an electric mixer until soft peaks form. Fold into the cooled pastry cream.
  6. Transfer the diplomat cream to a piping bag and pipe (or just use a spoon) onto the pastries and top with roasted strawberries.