Carnival Rosettes. Typical of the season are the chiacchiere or frappe that we make more beautiful and romantic by shaping them into roses.
Very easy to make, they can be garnished with custard and cherries or strawberries or with powdered sugar.
They are so good and beautiful that they fit any time of the year, a great idea also for Mother’s Day.
The base dough consists of flour, butter, sugar, eggs, and an alcoholic component, such as brandy, marsala, sambuca, vinsanto, grappa, or another spirit or liqueur.
Subsequently, the dough is cut and shaped to create these wonderful carnival roses.
They are fried, making them crispy and crumbly, filled with custard and garnished with strawberries since my husband does not like cherries, and finally sprinkled with powdered sugar.
They will be a real delicacy, finger-licking good!
I also leave you the recipes for chocolate custard and another light custard.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 25 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, All Seasons
- Energy 111.04 (Kcal)
- Carbohydrates 15.03 (g) of which sugars 6.57 (g)
- Proteins 2.86 (g)
- Fat 4.39 (g) of which saturated 1.77 (g)of which unsaturated 2.47 (g)
- Fibers 0.50 (g)
- Sodium 84.02 (mg)
Indicative values for a portion of 27 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Carnival Rosettes
- 2 1/4 cups all-purpose flour
- 2 eggs (medium and at room temperature)
- 3 tbsp butter (melted)
- 1.4 oz grappa (or white wine)
- 3 tbsp sugar
- 1 pinch baking soda
- as needed peanut oil (for deep frying)
- salt (pinch)
- as needed powdered sugar (for dusting)
- strawberries (or cherries for decoration)
- 1 2/3 cups milk
- 2 eggs (whole)
- 5.6 tbsp sugar
- 1/3 cup flour (or starch)
- lemon (zest)
Tools
- Pastry Board
- Pasta Machine
- Cutters
- Pan
- Paper Towels
Steps
Carnival Rosettes
In a bowl, sift the flour, add the baking soda, sugar, vanilla powder, and salt. Add the grappa, the 2 eggs, the soft butter, and knead all the ingredients.
To obtain a smooth and firm dough.
Wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes. Or cover it as I did with the bowl.
Take it and cut it in half.
At this point, roll it out with a rolling pin or pasta machine until thin.
Take the flower-shaped cutters and start cutting out different flowers of various sizes.
(The cutters must be 3 and of 3 different scaling sizes).
Now place some sheets of dough on top of each other and secure everything with the back of a wooden spoon.
(Make a slight pressure in the center).
Once all the roses are made, slightly lift the petals.
Proceed to fry in hot oil.
It is important to fry the roses one at a time, holding them with the back of the spoon as shown in the picture.Once golden, remove them and let the excess oil drain on a sheet of kitchen paper towel.
Let them cool.
In the meantime, we should have the custard ready and chilled. Here is the recipe.
Bring the milk to a boil in a saucepan with the peel of a lemon.
In a separate saucepan, work the eggs with the sugar. (whole eggs, both yolk and white).
Add the flour, whisk to remove any lumps.
Temper the mixture with a little milk poured in a stream, being careful to keep the lemon zest out of the custard using a strainer, after adding all the milk, return to moderate heat. Stir continuously with a whisk until the custard thickens. It will take about 5 minutes.
When ready, pour it into a container and cover with plastic wrap (it should not just cover it but must be in contact) and let it cool.
We have the chilled rosettes and chilled custard, we can assemble them.
Put the custard into a piping bag.
Arrange the rosettes on a tray and with a piping bag, put a nice dollop of custard on each rosette.
Decorate with strawberries and sprinkle with a little powdered sugar.
Here are our beautiful and delicious Carnival Rosettes ready!
Enjoy your meal.
Tips
If you do not have flower cutters ……. cut out discs with pastry rings of three different diameters (use cups or glasses as well). On each disc, make six cuts at the edges. Stack the three discs, starting with the largest and ending with the smallest.
To be consumed immediately.
You can prepare the bases and the custard a day in advance and assemble them shortly before serving.
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