Cooking.com Tip: A rosette iron is needed to make these pretty pastries. This cast iron tool comes with an L-shaped wand and three attachments: rosette, butterfly, and star. Be sure to dip the rosette iron in hot oil before dipping in the batter. This keeps the fried pastry from sticking to the iron.
- 1/3 cup sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup all-purpose flour
- 2/3 cup whipping cream
- 1 teaspoon vanilla extract
- 1/8 teasoon salt
Oil for deep-frying
- Powdered sugar
Using electric mixer, beat sugar, eggs and egg yolk in medium bowl until well blended.
Whisk in flour, cream, vanilla and salt. Chill batter 2 hours or overnight.
Line baking sheet with several layers of paper towels. Heat oil in deep-fryer to 350 degrees F. Dip rosette iron in oil until hot, about 10 seconds. Drain iron on paper towels. Holding iron level, dip iron 3/4 of the way into batter (make sure iron is coated evenly). Place batter-coated iron into hot oil and fry until golden brown, about 30 seconds. Remove iron and rosette from oil. Using tip of small sharp knife, slip rosette off iron. Cool on paper towels. Repeat with remaining batter.
Sprinkle rosettes with powdered sugar before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
39 calories; 3g total fat; 14mg cholesterol; 8mg sodium; 3g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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