Restaurant Style Holiday Rosettes

from Chef John Zila

Easy to make - and a wonderful presentation! Don’t just dust with powdered sugar - fill the cavity of the rosette with a luscious pastry cream - recipe included!

Rosettes

1 cup flour

Pinch salt

2 large eggs

1 tablespoon granulated sugar

2 tablespoons melted unsalted butter

1 cup milk

Vegetable oil for frying. (DO NOT use canola oil!)

Powdered sugar for dusting

  1. In a blender, combine all ingredients and pulse just until batter is smooth. Chill 2 hours.

  2. In a large saucepan or stockpot, heat vegetable oil to 370°F.

  3. When oil has reached frying temperature, dip rosette iron in oil to heat, then dip preheated iron into a batter up to, but not over the top of the iron. Lower batter-dipped iron into hot oil and fry until golden brown, about 1 to 1 ½ minutes.

  4. Loosen rosette from iron and drain on paper towels.

  5. Dust finished rosettes with powdered sugar.

Pastry Cream

2 cups whole milk

6 egg yolks

⅓ cup sugar

¼ cup cornstarch, sifted

1 tablespoon vanilla

3 tablespoons unsalted butter, cut into small pieces

  1. In a mixing bowl, beat egg yolks and sugar until thick and pale. Beat in sifted cornstarch. Set aside.

  2. In a medium saucepan, bring milk to a boil.

  3. Whisking constantly, pour it over the egg yolk mixture. Return mixture to a saucepan and cook over medium heat, whisking constantly, until mixture comes to a low boil.

  4. Reduce heat and cook gently, about 2 minutes more, whisking constantly. Sauce will begin to thicken.

  5. When pastry cream is of a thick consistency, remove from heat and strain to ensure a smooth product.

  6. Whisk in vanilla and unsalted butter. Chill until ready to use