I love how this dessert looks, it really catches your eye, and it is really simple to make, and best of all it is quick. When you need a last minute dessert this is a great choice. It is great that there is not a lot of sugar, but enough to satisfy your sweet tooth. The pastry is super light and fluffy, and great even to eat like a cookie, or with tea. But then when you top it with the whipped cream and berries, it becomes a full dessert. I brought these to my grandmas house for Christmas, and they were a huge hit. Even if someone is not crazy about desserts or sweets, this is the dish for them. But if you would like more sweetness, you can always add more powdered sugar to the whipped cream.
Ingredients you will need…
Rose pastries
- 6 tablespoons butter
- 1 cup milk
- 1 tablespoon sugar
- 4 whole eggs plus 1-2 egg whites to equal 1 cup
- 1 cup and 3 tablespoons flour
Whipped cream topping
- 1 cup cold heavy whipping cream
- 1/4 powdered sugar
- 1 teaspoon vanilla
- berries for topping
- Hershey chocolate for drizzle
1.) Preheat oven to 375 degrees. In a medium size hot on medium heat, combine the milk, butter and sugar.
2.) Once the butter has melted (do not let boil) remove from heat and add in the flour, and mix with a wooden spoon, until fully combined.
3.) Transfer dough to a bowl with a paddle attachment, and let cool slightly before adding the eggs, about 5-10 minutes.
4.) Once it is cooled, turn mixer on to medium-low speed, and add in your 1 cup of eggs, one egg at a time, allowing it to get fully combined before adding another.
5.) Once all eggs are added, turn mixer to medium speed for another 2-3 minutes until eggs are incorporated.
6.) Next you want to get your piping bag ready and use wilton 1M tip to make the rose shape. Insert the pastry dough into your bag and pipe out the roses about 3 inches in diameter, I think is a good size. But you can make them smaller or bigger if you please.
7.) Place pastries on the middle rack in preheated oven, and start checking at 20 minutes so they would be a light golden brown. Try not to open the oven until they are complete so they don’t deflate. If they are still to light at 20 minutes leave them for another 5 and they should be ready.
8.) Remove from oven and let cool.
Whipped topping…
1.) Combine cold heavy whipping, powdered sugar, and vanilla in a bowl with whisk attachment, and beat on high until stiff peaks form.
Assembling the pastries…
1.) Fill a pastry bag with star tip (or your favorite tip), with the whipped cream. Take the cooled pastries and top with the whipped cream.
2.) Now you can top with your favorite fruits, you can drizzle with chocolate syrup, or dust with cocoa powder, and enjoy these delicious little pastries.
| Cook Time | 20 minutes |
| Servings |
pastries
|
- 6 tablespoons unsalted butter
- 1 cup milk
- 1 tablespoon sugar
- 4 eggs
- 1-2 egg whites
- 1 cup flour plus 3 tablespoons
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- berries for topping
- hersheys chocolate sauce for drizzle
Ingredients
Rose Pastries
Cream
|
|
- Preheat oven to 375 degrees. In a medium size hot on medium heat, combine the milk, butter and sugar.
- Once the butter has melted (do not let boil) remove from heat and add in the flour, and mix with a wooden spoon, until fully combined.
- Transfer dough to a bowl with a paddle attachment, and let cool slightly before adding the eggs, about 5-10 minutes.
- Once it is cooled, turn mixer on to medium-low speed, and add in your 1 cup of eggs, one egg at a time, allowing it to get fully combined before adding another.
- Once all eggs are added, turn mixer to medium speed for another 2-3 minutes until eggs are incorporated.
- Next you want to get your piping bag ready and use wilton 1M tip to make the rose shape. Insert the pastry dough into your bag and pipe out the roses about 3 inches in diameter, I think is a good size. But you can make them smaller or bigger if you please.
- Place pastries on the middle rack in preheated oven, and start checking at 20 minutes so they would be a light golden brown. Try not to open the oven until they are complete so they don’t deflate. If they are still to light at 20 minutes leave them for another 5 and they should be ready.
- Remove from oven and let cool.
- Combine cold heavy whipping, powdered sugar, and vanilla in a bowl with whisk attachment, and beat on high until stiff peaks form.
- Fill a pastry bag with star tip (or your favorite tip), with the whipped cream. Take the cooled pastries and top with the whipped cream.
- Now you can top with your favorite fruits, you can drizzle with chocolate syrup, or dust with cocoa powder, and enjoy these delicious little pastries.
[recipe]
