Carnival roses: the recipe for fried desserts filled with custard and cocoa
ingredients
you also need
Hazelnut cream spread
THE carnival roses I am a Dear pleasant and fragrant, ideal to bring to the table with pomfret, donuts and other irresistible fried delicacies, on the occasion of the Mardi Gras or a costume party. They are made with a quick and easy dough, similar to chiacchiere, made with flour, sugar, eggs, butter and white wine. Once several flowers of 3 different sizes have been cut out of the compound obtained, these are superimposed, from the largest to the smallest, so as to simulate the bud of a rose, then fried in boiling seed oil.
You will thus obtain golden and crumbly bites, to be sprinkled with icing sugar, filled in the center with a hint of pastry cream and hazelnuts, and garnished with a few candied cherries. A real treat, for the eyes and for the palate, to serve snack or at the end of a meal, with a hot infusion or a small glass of passito. For an impeccable and spectacular result, we suggest that you immerse the roses in the hot oil, one by one, and hold them still, at the bottom of the pot, with the handle of a wooden ladle: thus they will curl up for a while. cooking, and the “petal effect” will be guaranteed.
If you wish, you can fry the remaining scraps of dough and then glaze them with dark chocolate molten: you will thus obtain sweet maltagliati, to be crunched at any time of the day for a gourmet and invigorating break. If you wish, you can replace the white wine with a drop of rum, anise liqueur or limoncello, or you can use pistachio paste, white chocolate ganache or camy cream instead suggested toppings.
Find out how to prepare Carnival roses by following the step-by-step procedure and advice. If you liked this recipe, also try the fried orange blossoms.
How to Prepare Carnival Roses
Step 1
Step 1
Collect the sifted flour in a bowl 1.
Collect the sifted flour in a bowl 1.
2nd step
2nd step
Mix the caster sugar 2.
Mix the caster sugar 2.
Step 3
Step 3
Add the butter 3.
Add the butter 3.
Step 4
Step 4
Mix quickly with your hands 4.
Mix quickly with your hands 4.
Step 5
Step 5
Mix the shelled eggs 5.
Mix the shelled eggs 5.
Step 6
Step 6
Add them to the rest of the ingredients 6.
Add them to the rest of the ingredients 6.
Step 7
Pour the wine 7.
Step 8
Step 8
Place the dough on a lightly floured work surface and continue working with your hands. 8.
Place the dough on a lightly floured work surface and continue working with your hands. 8.
Step 9
Step 9
At the end you will have to obtain a smooth and homogeneous brick 9.
At the end you will have to obtain a smooth and homogeneous brick 9.
Step 10
Step 10
Wrap it in a sheet of cling film ten and let it rest in the refrigerator for 30 minutes.
Wrap it in a sheet of cling film ten and let it rest in the refrigerator for 30 minutes.
Step 11
Step 11
Meanwhile, prepare the pastry cream: Crack the egg into a bowl 11.
Meanwhile, prepare the pastry cream: Crack the egg into a bowl 11.
Step 12
Step 12
Add the caster sugar 12.
Add the caster sugar 12.
Step 13
Step 13
Mix cornstarch 13.
Mix cornstarch 13.
Step 14
Step 14
Mix the ingredients well with a whisk 14.
Mix the ingredients well with a whisk 14.
Step 15
Step 15
Flavor with grated lemon zest 15.
Flavor with grated lemon zest 15.
Step 16
Step 16
Heat the milk in a heavy-bottomed saucepan 16.
Heat the milk in a heavy-bottomed saucepan 16.
Step 17
Step 17
Pour the hot milk into the bowl with the beaten egg 17.
Pour the hot milk into the bowl with the beaten egg 17.
Step 18
Step 18
Mix thoroughly 18.
Mix thoroughly 18.
Step 19
Step 19
Transfer the mixture to the saucepan 19.
Transfer the mixture to the saucepan 19.
Step 20
Step 20
Put on the fire and let thicken over low heat, stirring constantly, until you obtain a cream of the right density. 20.
Put on the fire and let thicken over low heat, stirring constantly, until you obtain a cream of the right density. 20.
Step 21
Step 21
Place the cream in a container, cover with a transparent film on contact 21 and chill in the fridge for about 1 hour.
Place the cream in a container, cover with a transparent film on contact 21 and chill in the fridge for about 1 hour.
Step 22
Step 22
After the rest time, roll out the dough with a rolling pin 22 in a thin layer, on a floured work surface.
After the rest time, roll out the dough with a rolling pin 22 in a thin layer, on a floured work surface.
Step 23
Step 23
Using 3 flower cookie cutters of different sizes (10cm, 8.5cm and 5.5cm), cut out 36 small flowers 23: 12 large, 12 medium and the rest small.
Using 3 flower cookie cutters of different sizes (10cm, 8.5cm and 5.5cm), cut out 36 small flowers 23: 12 large, 12 medium and the rest small.
Step 24
Step 24
Brush the larger flowers in the center with a drop of water 24.
Brush the larger flowers in the center with a drop of water 24.
Step 25
Step 25
Then layer the middle flower and moisten again with more water 25.
Then layer the middle flower and moisten again with more water 25.
Step 26
Step 26
Complete with the smallest flower 26 and press gently with your fingertips, so that it adheres well.
Complete with the smallest flower 26 and press gently with your fingertips, so that it adheres well.
Step 27
Step 27
Heat plenty of seed oil in a pan and fry the carnival roses until golden brown one at a time, pressing lightly in the center with the handle of a wooden spoon. 27: this will serve to curl the dough during cooking, giving it its characteristic shape.
Heat plenty of seed oil in a pan and fry the carnival roses until golden brown one at a time, pressing lightly in the center with the handle of a wooden spoon. 27: this will serve to curl the dough during cooking, giving it its characteristic shape.
Step 28
Step 28
Scoop out the fried treats with a slotted spoon 28 and let them drain on a sheet of paper towel.
Scoop out the fried treats with a slotted spoon 28 and let them drain on a sheet of paper towel.
Step 29
Step 29
Continue like this until all the dough is used up. 29.
Continue like this until all the dough is used up. 29.
Step 30
Step 30
Sprinkle candies with icing sugar 30.
Sprinkle candies with icing sugar 30.
Step 31
Step 31
Transfer the now cold custard to a pouch bag and fill with this half carnival roses 31.
Transfer the now cold custard to a pouch bag and fill with this half carnival roses 31.
Step 32
Step 32
Stuff the remaining roses with the hazelnut spread 32.
Stuff the remaining roses with the hazelnut spread 32.
Step 33
Step 33
Arrange the candied cherries in the center of the flans 33.
Arrange the candied cherries in the center of the flans 33.
Step 34
Step 34
Bring the carnival roses to the table and serve 34.
Bring the carnival roses to the table and serve 34.
storage
We suggest you consume the freshly stuffed Carnival roses, to appreciate them in all their fragrance. Alternatively, they can be stored in the refrigerator, in an airtight container, for A day maximum. Unfilled roses will keep at room temperature, in a paper bag, for up to 3 days.
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