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My favorite roses
This Monday, in my Advanced Pastry class, we had to do breakfast items and one of the pastries I made were my mum's vanilla roses. You have no idea how much I love them - I don't think they will ever get out of style, at least not for me! They are so moist, creamy, vanilla-y, use all the adjectives you want! :))
It is fairly simple to do and I decided to share the recipe with you. Ready?
Here we go!
For the dough (makes 4lbs 2oz or 1870g) - I think 1/2 of this recipe will be more than enough. The recipe is from the CIA, with my adjustments.
0.375oz/11g dry yeast
14oz/400g milk (60F or 16C)
6oz/170g eggs (1 egg is about 50g or close to 2 oz)
grated zest of one lemon (very important!)
6oz/170g pastry flour
1lb 11oz/765g bread flour
0.5oz/15g salt
6oz/170g sugar
6oz/170g butter, room temp.
Since it's a straight dough mixing method, mix until full gluten development. In simple terms, mix all the ingredients together and let your mixer do the rest until the dough is very elastic and smooth. It will take some time.
Let it rest for about 45 minutes or until double in size.
In the meantime, make your vanilla pastry cream (the is from Fanny from Foodbeam, because I really like her recipe) or you can make the instant vanilla pudding if you REALLY don't have time, but if you do decide on going through this much work, just make it! I command you!
2 cups/500g milk
1/2 of a vanilla bean
4 egg yolks
3 tbsp cornstarch
2.8oz/80g sugar
1.4oz/40g butter, diced
Bring the milk with vanilla to the boil, then temper the egg yolks, sugar and starch.
Put back on moderate heat and cook while stirring until it comes to a boil.
Keep stirring for another minute or so (to break down the starch). Remove from heat and pour in another bowl or sheetpan to cool. Discard the vanilla bean (wash it, let it dry, and put it in a jar with sugar!) and add the butter. Cover with plastic wrap to prevent skin from forming. Preheat your oven to 360F/180C.
Prepare your baking tin, I usually use a round one (10inces or 26cm), but you can do it in a square one too. Grease it and flour it or line it with parchment paper.
Then, roll out the dough to 5mm or 1/4 of an inch in width. Make sure you flour the working surface! Take the cooled pastry cream and spread it evenly.
Roll it and start cutting 1.5inch/4cm pieces. Put them cut side up in the tin and let rise for about 45 minutes.
Place it in the oven and bake for about 40 minutes, or until they start getting color.
Heat about 250ml/1cup of milk with 3Tbsp of sugar and pour over the roses.
Put back in the oven and bake for 10-15 minutes or so.
Try to let them cool down at least a bit (I don't even know why I'm saying this, because it's impossible), enjoy with a glass of milk and I promise you will be in heaven.
On the photo below, I had to do 2 items out of the same dough, so I made ''Buchteln '' and filled them with apricot jam. Another childhood favorite!
I made everything in individual portions for them to look nicer since I had to present them, but I like it better in a larg tin when I can pull them apart! That's the best part!
Enjoy!!
Post je objavljen 04.12.2008. u 04:04 sati.