When I was younger, I used to eat flowers for some reason. I ate roses and sunflowers, maybe that’s why I’m so fabulous :p
So today I wanted to make something different, something that wasn’t your regular “chocolate” or “vanilla” and so I decided to make rose flavoured cream puffs. It’s basically a regular choux with rose pastry cream. How do you make that? Well, you could either use rose essence (which might be kinda difficult to find) OR you could use rose water. Either way, it tastes amazing (if you’re into roses that is). So let’s get to it 😀
For the choux
- ½ cup butter
- 1 cup water
- ¼ tsp salt
- 1 cup flour
- 3 eggs
For the pastry cream
- 1 cup of whole milk
- ½ tsp vanilla
- 1 tsp rose water (or 2 tsp for a stronger flavour)
- 3 large egg yolks
- ¼ cup sugar
- 1 ½ tblsp corn starch
- 1 tblsp all purpose flour
- ¼ cup pink melted chocolate (Optional)
- Pre heat oven to 190C or 375F and line your baking tray with parchment paper or silicone mat
- In a saucepan, combine the water, salt and butter. Over medium heat, stir the mixture continuously until the butter dissolves and you begin to see the water boiling
- Remove from heat and add the flour. Using a wooden spoon, mix until the flour is completely combined with the water. Return to heat for another minute or two
- Remove from heat and transfer to a mixing bowl
- Add in one egg at a time. Whisking until combined, then add another egg. Making sure the dough isn’t too runny.
- Put this mixture into a piping bag and pipe out small 2.5-3 inch circles on your baking tray
- Bake the puffs for 40-45 minutes or until golden/brown
For the pastry cream
- In a saucepan, over medium heat, bring the milk, sugar and vanilla to boil.
- Remove from heat. Take 2 tblsp from the milk mixture and mix it with corn starch.
- In another bowl, whisk the egg yolks with rose water and add the cornstarch mixture to it.
- Return the saucepan with milk to medium heat and add the egg yolk mixture (stirring constantly)
- Finally, add the flour and stir until mixture thickens. Remove from heat and allow it to cool completely
- Put the pastry cream in a piping bag fitted with a round tip, poke a hole and pipe the pastry cream into the puff (from the bottom)
- Drizzle the melted chocolate on top of the cream puffs