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Rosettes

Rosettes are crispy treats that are baked in oil. Shell-type rosettes are great for filling with hors d'oeuvres and other tasty foods.

Most of the handles are made of of wood, 3 in. long for safer handling, with a 7 in. metal rod and a screw-end that fits in the rosette molds.

The molds are made of a heavy cast aluminum alloy and should be seasoned before first use to avoid sticking.

Rosette makers are sometimes referred to as Rosette Irons or Timbale Irons. The latter being for the Patty Shell, or cup, that you can make with them.

Helpful Hints for Making Rosettes

Use a thermometer specifically made for the high oil temperatures. A deep fry thermometer that can remain in the oil works best, so you can continually monitor the temperature and adjust as needed. Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils. Season the molds before using for the first time. Following the basic instructions in our Seasoning tutorial, you'll get the best results by putting them on a pan or cookie sheet in the oven, or, alternately, by keeping them dipped in 350°F oil for about 15 minutes. When using shell-type rosettes, leave the mold in the batter long enough to give the cup a chance to form. It must be solid enough to fill with your favorite garnishment. To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using. Important: Do not cover entire mold with batter, or the cookie will get stuck on the mold. Only allow the batter to cover 3/4 of the way up the mold. If excess batter adheres to the top of the mold, use a knife to remove the excess, then cook as usual. If the batter does not adhere to the mold, check the temperature of the oil. For best results, keep the oil at 365°F. Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300°F oven. Rosettes are also great for decorations and ornaments.
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