One of my favorite plants I like to grow in my garden are roses, especially if they exude a strong sweet and irresistible deep scent. These types of roses are perfect candidates for use in the pastry lab. Whether they will be used for rose petal jam, rose sorbet, rose cake, a strong scented rose is always best suited. In my experience, I have found that the darker colored roses with thick velvety petals carry the true flavor and scent of rose. Oftentimes yellow and other colored roses may hint of lemon, violet or other fruits and do not work as well in the preparation of desserts.
Using rose in pastry can be wonderful but in certain preparations its scent can be indulgent. Therefore, oftentimes I like to combine rose with selected fruit to hone the flavor. In fact, rose loves the company of fruit and for most dessert applications I prefer to combine the essence of rose with fruits belonging to the rose family. Perfect combinations include raspberry, strawberry, cherry and a few others, all belonging to the rose family. The combination of rose and fruit balances the perfume flavor which some find undesirable.
Getting it all together!
The rose flavored Crème légère should be made the day it is used and the puff pastry should be baked the same day.
- Roll enough puff pastry (On Baking pg 282) to make about a half size sheet pan and 1/12 inch (2 mm) thick, bake at 400°F (200°C). Once the dough has quadrupled and the surface has gelatinized place a perforated sheet on the dough to ensure an even surface. Reduce the oven temperature to 350°F (180°C) or slightly cooler and bake until fully crisp.
- When cold cut the dough into desired size pieces and sprinkle evenly with extra fine granulated sugar. Caramelize the surface evenly with a torch. Let cool.
- Rose flavored Crème légère and pipe a layer on caramelized puff pastry. Cover with another layer of puff pastry and pipe another layer of the cream. Finalize with another puff pastry layer and decorate with organic rose petals and crystallized rose petal.
Rose flavored Crème légère.
Note a Crème légère is a pastry cream “lightened” by whipped cream.
|1Cup||(8 oz)||Heavy cream (a)||240 g|
|1 Cup||(8 oz)||Seedless raspberry puree||240 g|
|¼ cup + 1Tbsp||(2.5 oz)||Extra fine granulated sugar (a)||75 g|
|¼ Cup||(2 oz)||Extra fine granulated sugar||60 g|
|4 Tablespoons + 1 teaspoon||(1 ¼ oz)||Cornstarch||37 gram|
|½ Cup||(4 oz)||Milk, boiling||120 g|
|1 Cup||(8 oz)||Whipping cream (b)||240 g|
|Rose essence to taste|
- In a saucepan bring the heavy cream (a), raspberry puree and sugar (a) to a boil.
- In a separate bowl whisk the egg yolks until smooth. Add sugar (b) and whisk rapidly until smooth, add cornstarch and whisk smooth. Whisk in the boiling milk.
- Pour the egg yolk mixture into the boiling cream mixture and whisk rapidly to a boil. Boil for 1 minute and remove from heat. Cover the crème with plastic food film and place in an ice bath to quickly cool the cream until cold.
- Whip the whipping cream (b) until moussed (Soft peak). Add the rose essence to the pastry cream and whisk smooth. Fold in the moussed cream and gently fold together.