Ready to impress are Rose Choux Puffs: cream puffs dipped in melted candy, filled with rose diplomat cream, and finished with candied petals.
Rose Choux Puffs
Makes approximately 30
Ingredients
- ½ cup unsalted butter, cubed
- ½ cup water
- ½ cup whole milk
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup bread flour
- 5 large eggs, room temperature
- 1 (12-ounce) bag light pink candy melts
- Candied Rose Petals (recipe follows)
- Rose Diplomat Cream (recipe follows)
Instructions
- Preheat oven to 375°. Line 2 to 3 baking sheets with parchment paper.
- Using a permanent marker and a 1½-inch round cutter as a guide, draw circles at least 1½ inches apart on another sheet of parchment; slide template under parchment on a prepared pan.
- In a medium saucepan, bring butter, ½ cup water, milk, sugar, and salt to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 2 to 3 minutes.
- Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at low speed until dough cools slightly, 3 to 4 minutes. Add eggs, one at a time, beating until smooth and combined after each addition. Batter will be shiny and will slowly move back together when a spatula is dragged through it.
- Transfer prepared dough to a large pastry bag fitted with a ½-inch round piping tip*. Place piping tip in center of a drawn circle. Hold tip perpendicular ½ inch above parchment paper. Holding tip stationary the entire time, apply even pressure until batter reaches edges of drawn circle. Stop applying pressure and move tip in a quick circular motion as you lift away to help prevent a point from forming on top. Repeat with remaining batter until pan is full. Wet your finger with water and press down any points to create a smooth top, if necessary. Slide template out from under piped batter, and place under parchment on other prepared pans; pipe remaining batter.
- Bake, in batches, for 15 minutes. Rotate pan and bake until fully puffed and deep golden brown, 5 to 10 minutes more. Let choux puffs cool completely on pans.
- Place melting wafers in a medium heatproof bowl. Microwave according to package directions until candy is fully melted. Dip the top of each choux puff in melted candy and return to pan. Garnish with Candied Rose Petals. if desired.
- Spoon Rose Diplomat Cream into a piping bag and cut a ½-inch opening. Cut tops of choux puffs off, just under candy coating. Fill each choux puff with Rose Diplomat Cream and replace tops. Best served same day.
Notes
*We used an Ateco #806 decorating tip.
Candied Rose Petals
Makes approximately ½ cup
Ingredients
- ½ cup granulated sugar
- 1 large egg white, lightly beaten
- ½ cup fresh edible rose petals, plucked and gently cleaned
Instructions
- Place a wire rack over a baking sheet. Place sugar in a shallow bowl.
- Using a small paintbrush, paint each side of a petal with the beaten egg white. Gently dredge the coated petal in sugar, being sure to cover both sides. Place on prepared rack. Repeat with remaining petals. Let stand until completely dried and hardened, at least 8 hours or up to 24 hours. Use within 2 days.
Rose Diplomat Cream
Makes approximately 3 cups
Ingredients
- 1¼ cups whole milk
- 3 egg yolks, room temperature
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 cup cold heavy whipping cream
- ¾ teaspoon rose water
Instructions
- In a medium saucepan, heat milk over medium low heat, stirring occasionally, until steaming (do not boil).
- In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Whisking constantly, slowly add warm milk mixture into egg yolk mixture. Return mixture to saucepan and bring to a boil over medium-low heat, whisking constantly. Cook, whisking constantly, until cornstarch flavor has cooked out and custard has thickened, 2 to 3 minutes. Stir in vanilla extract and butter. Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl. Cover with a piece of plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate until completely cooled, about 4 hours.
- In the bowl to a stand mixer fitted with a whisk attachment, whisk cold cream and rose water until stiff peaks form, 3 to 4 minutes.
- Transfer chilled pastry cream to a large bowl and whisk until smooth. Fold in whipped cream in three additions. Use immediately or refrigerate until ready to use. Best used same day.
