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!
1 cup flour
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
In a blender, combine all ingredients and pulse just until batter is smooth. Chill 2 hours.
In a large saucepan or stockpot, heat vegetable oil to 370°F.
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.
Loosen rosette from iron and drain on paper towels.
Dust finished rosettes with powdered sugar.
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
In a mixing bowl, beat egg yolks and sugar until thick and pale. Beat in sifted cornstarch. Set aside.
In a medium saucepan, bring milk to a boil.
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.
Reduce heat and cook gently, about 2 minutes more, whisking constantly. Sauce will begin to thicken.
When pastry cream is of a thick consistency, remove from heat and strain to ensure a smooth product.
Whisk in vanilla and unsalted butter. Chill until ready to use