Lavender Plum French Style Pastry with Creme Diplomat and Craquelin Components

Prepare the Plum Filling In a saucepan, combine the sliced plums, sugar, cornstarch, and vanilla. Cook over medium heat until plums are soft and the mixture thickens. Set aside to cool.

Make the Pastry Dough In a food processor, pulse the flour, butter, sugar, salt, and lavender until the mixture resembles coarse crumbs. Add water gradually and pulse until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

Prepare the Creme Diplomat In a saucepan, heat the milk until simmering. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook until thickened. Remove from heat, add vanilla, and cool. Fold in the whipped cream.

Make the Craquelin Combine butter, flour, sugar, and cinnamon to form a dough. Roll between two parchment papers and freeze. Cut into shapes for topping the pastries.

Assemble the Pastries Roll out the chilled dough and cut circles. Fill with plum filling and a dollop of creme diplomat. Top with craquelin shapes. Bake at 375°F (190°C) for 20-25 minutes, until golden brown.

Prepare the Sugar Helmet In a saucepan, heat sugar and water until it reaches 300°F (149°C). Remove from heat and carefully shape the sugar into a helmet form using a mold. Let it cool and harden before using.

Assemble the Astronaut-themed Pastries Place the sugar helmet on top of each pastry just before serving. Enjoy the delightful lavender plum pastry with a unique astronaut twist!