Ingredients
2 eggs + 1 yolk
1/3 c. sugar
1 c. flour
2/3 c. heavy cream
pinch of salt
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Temperature-controlled deep fryer for consistent frying
French carbon steel — lighter than cast iron, seasons like a wok
Science-driven cooking techniques with rigorous testing
Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled deep fryer for consistent frying
French carbon steel — lighter than cast iron, seasons like a wok
Science-driven cooking techniques with rigorous testing
Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
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Beat eggs and cream together; add sugar and flour and stir until smooth. Cover and let stand for 2 hours. Put the Rosette iron in the deep fat while both are still cold; heat to 375°. Remove iron while it is still very hot; dip it into the batter. Hold the batter-coated iron above the batter for just a moment before returning it to the hot fat; this will prevent the Rosette from slipping off the iron as it cooks. Fry to a golden brown; remove from the fat and slip off the Rosette from the iron. Drain on paper towel. Heat the iron again before dipping it into the batter. After they are slightly cool, sprinkle with powdered sugar.