📝 About This Recipe
These delicate, lace-like fried pastries are a vintage European treasure, often known as Rosettes or Timbales. Shatteringly crisp and intricately shaped, they are created by dipping a heated iron into a silky batter and flash-frying it to golden perfection. Drizzled with orange-blossom honey and dusted with spiced sugar, they offer a sophisticated crunch that melts away instantly on the tongue.
🥗 Ingredients
The Batter
- 1 cup All-purpose flour (sifted)
- 1 cup Whole milk (at room temperature)
- 2 Large eggs (at room temperature)
- 2 teaspoons Granulated sugar
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1/4 teaspoon Salt (fine sea salt)
- 1 quart Vegetable oil (for deep frying)
The Finishing Glaze
- 1/2 cup Wildflower honey (warmed)
- 1/2 teaspoon Orange blossom water (optional for floral notes)
- 1/4 cup Powdered sugar (for dusting)
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Pistachios (finely crushed for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract until the mixture is pale and slightly frothy.
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2
Slowly whisk in the milk until fully combined with the egg mixture.
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3
Gradually add the sifted flour to the liquid ingredients, whisking constantly to ensure a perfectly smooth batter with no lumps. The consistency should be similar to heavy cream.
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4
Strain the batter through a fine-mesh sieve into a shallow, wide bowl to remove any tiny flour pockets. Let the batter rest for 10 minutes at room temperature.
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5
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to exactly 365°F (185°C). Use a candy thermometer for precision.
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6
Submerge your metal Timbale/Rosette iron into the hot oil for at least 2 minutes to heat it thoroughly. A cold iron will not hold the batter.
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7
Lift the hot iron from the oil, tap it briefly on a paper towel to remove excess oil, and dip it into the batter. Crucially, only dip the iron 3/4 of the way up—do not let the batter cover the top of the iron, or the pastry won't release.
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8
Hold the iron in the batter for 3 seconds until a thin coating adheres, then immediately plunge the iron into the hot oil.
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9
After 10 seconds in the oil, gently jiggle the iron up and down. The Timbale should slide off into the oil. If it sticks, use a fork to gently nudge the edges down.
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10
Fry the Timbale for about 30-45 seconds per side until it is a light, golden brown. Use a slotted spoon or tongs to flip it midway.
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11
Remove the pastry and place it upside down on a wire rack lined with paper towels to drain. This prevents oil from pooling in the crevices.
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12
Repeat the process, reheating the iron in the oil for 30 seconds between each Timbale to maintain its temperature.
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13
While the pastries are still slightly warm, whisk the orange blossom water into the warm honey and drizzle it generously over the Timbales.
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14
In a small sieve, mix the powdered sugar and cinnamon, then dust the pastries heavily. Garnish with crushed pistachios for a pop of color and saltiness.
💡 Chef's Tips
Always keep your oil temperature between 360°F and 375°F; too cool and they become greasy, too hot and they burn before crisping. If the batter won't stick to the iron, the iron is likely too cold—heat it longer in the oil. If the batter slides off the iron before it hits the oil, you likely have too much oil on the iron; ensure you tap it on a paper towel after the oil bath. Store leftovers in an airtight container at room temperature; do not refrigerate or they will lose their crunch. You can make the batter up to 2 hours in advance for better flour hydration.
🍽️ Serving Suggestions
Serve alongside a cup of strong espresso or a spiced Chai latte to balance the sweetness. Pair with a scoop of lemon sorbet or vanilla bean gelato for a temperature contrast. Arrange on a tiered dessert stand for a stunning centerpiece at brunch or tea time. Serve with a side of fresh raspberries or macerated strawberries to add a bright acidity. For a savory twist, omit the sugar and honey and fill the fried shells with a light salmon mousse.