Rosewater Cream Puffs with Sugared Rose Petals

• Refrigerated

  • 1 Egg white
  • 4 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Granulated sugar
  • 2 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 26 tsp Sugar

• Dairy

  • 1/2 cup Butter
  • 2 cups Heavy cream
  • 1/2 cup Whole milk

• Beer, Wine & Liquor

  • 2 Roses, pesticide-free small and fragrant

• Liquids

  • 2 tsp Rosewater
  • 10 1/4 tbsp Water

Found on honestandtasty.com

Description

Ingredients

• 2 pesticide-free small and fragrant Roses, rinsed
• 1 Egg White
• 2 tablespoons Water
• Granulated sugar for sprinkling over the rose petals
• ½ cup Water
• ½ cup Whole Milk
• ½ cup Butter, room temperature
• 2 teaspoons Sugar
• ½ teaspoon Salt
• 1 cup All-Purpose Flour
• 4 Eggs, whisked lightly
• 2 cups heavy cream
• 2 teaspoons rosewater (or up to 2 tablespoons depending on how strong you want it to taste of rosewater
• ½ cup sugar
• 2 tablespoons of Powdered Sugar
• ½ teaspoon water

Directions

• Whisk egg white with water and brush this mixture thinly over the front and back of one petal.
• Take a pinch of sugar to coat each side of the petal and place the petal on parchment paper. Continue with remaining petals and keep at room temp on the parchment overnight to dry.
• Preheat the oven to 425°F (218°C).
• Line a baking sheet with foil and grease the foil.
• In a large pot over medium-high heat, add the water, milk, butter, sugar, and salt.
• Once it comes to a simmering boil, remove it from heat and quickly mix in the flour with a wooden spatula until fully incorporated.
• Put the pot back over the heat for 2 minutes, mixing the entire time. This is important for removing excess steam.
• Then remove the pot from the heat and mix for another 3 minutes to slightly cool and release more steam.
• Little by little, add in the whisked eggs, stirring constantly until everything is fully combined and the dough is stretchy and thick.
• Use two large spoons to make 1 tablespoon-full round dollops of dough on the baking sheet. Give about two inches of space between dollops.
• Bake for 10 minutes on the middle oven rack, and then change oven temperature to 350°F (176°C) until completely golden, or approximately 20 more minutes.
• Allow to cool at room temperature.
• Using an electric mixer, combine heavy cream, rosewater, and sugar in a large mixing bowl until stiff peaks start to form.
• Mix powdered sugar and water in a small bowl to make slurry that will act as glue for petal attachment.
• Cut each cream puff shell in half so that you have a top half and a bottom half.
• Place a big dollop of whipped cream in each bottom shell half and place the top half right on top.
• Place a tiny amount of the sugar slurry to the bottom of a petal or two, and place the petal(s) right on top of the cream puffs to stick. Enjoy the puff!