The carnival roses they are fantastic fried treats. It is a kind of chatter dough that is rolled out, cut out in the shape of a flower of various sizes and assembled to form roses, which are then filled with custard and candied cherries. The end result is stunning and naturally delicious, so if you want to try a new recipe for Shrove Tuesday, try to impress your guests with Carnival roses, it will be worth it;)
How to make Carnival roses
Put the flour, sugar, butter, eggs, wine and lemon peel in a bowl, and knead until a smooth and homogeneous dough is obtained.
Cover with cling film and let it rest for at least 30 minutes at room temperature.
Meanwhile, make the cream.
Beat the egg yolks with the sugar, then add the starch and grated peel, dilute with the hot milk, transfer to a saucepan and cook, stirring constantly, until it thickens.
Transfer the cream to a bowl, cover with cling film and let it cool.
At this point, resume the dough and roll it out into a sheet of about 1-2 mm (I used the dough puller, as for the chat) and create flowers with 10 cm, 8 cm and 5 cm molds: you will have to get 8 flowers of each size.
Brush the center of the 10 cm flowers with a little water and stick the 8 cm flowers on top, staggering the petals to alternate them.
Do the same with the smaller flowers: wet the center of the medium flowers with a little water and attach the 5 cm flowers, staggering the petals.
Then fry your 8 roses in hot oil, one at a time, blocking the center with the handle of a spoon, in order to keep the shape.
It will take a couple of minutes per rose to complete cooking, after which you will have to lift it and let it dry on kitchen paper.
Once you have your 8 roses, let them cool slightly, sprinkle them with icing sugar, fill the center with a little cream (now cold) and decorate with a candied cherry.
Carnival roses are ready, serve them immediately.