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Cooking + Entertaining

Carnival roses: the recipe for fried desserts filled with custard and cocoa

Carnival roses: the recipe for fried desserts filled with custard and cocoa


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

Collect the sifted flour in a bowl 1.

Mix the caster sugar 2.

Add the butter 3.

Mix quickly with your hands 4.

Mix the shelled eggs 5.

Add them to the rest of the ingredients 6.

Pour the wine 7.

Place the dough on a lightly floured work surface and continue working with your hands. 8.

At the end you will have to obtain a smooth and homogeneous brick 9.

Wrap it in a sheet of cling film ten and let it rest in the refrigerator for 30 minutes.

Meanwhile, prepare the pastry cream: Crack the egg into a bowl 11.

Add the caster sugar 12.

Mix cornstarch 13.

Mix the ingredients well with a whisk 14.

Flavor with grated lemon zest 15.

Heat the milk in a heavy-bottomed saucepan 16.

Pour the hot milk into the bowl with the beaten egg 17.

Mix thoroughly 18.

Transfer the mixture to the saucepan 19.

Put on the fire and let thicken over low heat, stirring constantly, until you obtain a cream of the right density. 20.

Place the cream in a container, cover with a transparent film on contact 21 and chill in the fridge for about 1 hour.

After the rest time, roll out the dough with a rolling pin 22 in a thin layer, on a floured work surface.

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.

Brush the larger flowers in the center with a drop of water 24.

Then layer the middle flower and moisten again with more water 25.

Complete with the smallest flower 26 and press gently with your fingertips, so that it adheres well.

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.

Scoop out the fried treats with a slotted spoon 28 and let them drain on a sheet of paper towel.

Continue like this until all the dough is used up. 29.

Sprinkle candies with icing sugar 30.

Transfer the now cold custard to a pouch bag and fill with this half carnival roses 31.

Stuff the remaining roses with the hazelnut spread 32.

Arrange the candied cherries in the center of the flans 33.

Bring the carnival roses to the table and serve 34.


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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