How to make delicious and beautiful rose cream crepes

The scent of roses is a scent that evokes feelings of romance, luxury and femininity. Did you know that you can cook with this amazing flower? Dried rose petals are widely used in Persian recipes and are increasingly used in recipes and baking all over the world because it is not only beautiful but also very healthy.

In the following article, Pham Gia Healthcare will introduce to you a delicious and beautiful combination rose cream crepe.

Ingredient

Crepe base

• 4 large eggs, room temperature (216g)
• 2 cups all-purpose flour (240g)
• 2 tablespoons granulated sugar (25g)
• 1 teaspoon vanilla extract (5 mL)
• 1/2 teaspoon kosher salt (2.2 g) (can be replaced with pink salt or regular table salt)
• 2-1/2 cups whole milk (600 mL)
• 1 tablespoon unsalted butter, melted and cooled (14.2 g), plus extra to grease the pan

Ice cream Diplomat

• 2 cups Half and half whipped cream (10.5–18% fat) (480 mL)
• 2/3 cup granulated sugar, divided (130 g)
• Kosher salt (0.2 g)
• 5 large egg yolks (88.3 g)
• 1/4 cup cornmeal (30 g)
• 1 teaspoon vanilla extract (5 mL)
• 1 teaspoon rose water (5 mL)
• 4 tablespoons unsalted butter, room temperature (56.8 g)
• 1-1/2 cup fresh cream (Heavy Cream) (360 mL)

Decorative cream part

• ½ cup Fresh Cream (120 mL)
• 1 tablespoon granulated sugar (12.5 g)
• 1/8 teaspoon Rose Water (0.625 mL)
• 1/4 teaspoon Pure Vanilla Extract (1.25 mL)
• 1/2 cup raspberries (65 g)
• 2 tablespoons chopped light pistachios (17 g)
• Edible Persian rose petals, for garnish (optional)

How to make crepes

Making crepes

• Place all crepe ingredients in a blender and blend on low speed until smooth. Stop the blender once or twice to scrape the dough from the side of the mixing bowl so that the cake mix is ​​well combined.
• Let the dough sit at room temperature for 15 minutes, or cover and refrigerate for no more than 8 hours. Stir the powder before use.
• Heat a nonstick or crepe pan on the stove over medium heat and lightly brush the pan with melted vegetable oil or butter. Pour 1/4 cup of batter into the pan and rotate the pan until the batter covers the bottom. The crepe will be very thin (about 1/16 inch).
• Fry until lightly golden, about 2-3 minutes. Loosen the edges and flip with a thin spatula or crepe flipper. Fry on the second side until light golden spots appear.
• Remove the crepe from the pan and repeat with the rest of the batter, lubricating the pan if necessary. (Makes about 20 crepes.)

Making Diplomat . Ice Cream

• Place 1/2 cup sugar, 1/3 cup sugar, and salt in a saucepan with a thick bottom. Cook until bubbles form around the edges and steam rises from the pot. Heat removal.
• While half of the mixture is heating, whisk the egg yolks, remaining 1/3 cup sugar, and cornstarch into a bowl until mixture is combined and light golden.
• Incubate the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whip the tempered egg mixture to the remaining liquid. Cook over medium-low heat, whisking constantly until thick and smooth.
• Remove from heat and pass cream through a strainer into a bowl. Put all the small solids of the egg into the sieve.
• Beat vanilla beans, rose water, and butter until smooth. Cover the pastry cream with a piece of cling film pressed directly onto the surface to avoid skin formation. Place in the fridge until well chilled.
• When ready to assemble crepes, beat 1-1/2 cup whipped cream until peaks form. Stir about 1/3 of the whipped cream into the cooled pastry cream to lighten the color. Gently fold in the remaining cream.

Cake assembly and decoration

• Place 1 crepe on a cake plate. Blend 1/3 cup Diplomat cream, leaving about 1/2 inch border. Continue layering crepes and Diplomat cream until used up, ending with crepe.
• Cover with cling film and refrigerate for 2 hours.
• Beat 1/2 cup cream with granulated sugar and extract until peaks form. Top crepe with whipped cream and garnish with raspberries, and edible rose petals (if using). Sprinkle with finely chopped pistachios. Cut into pieces and serve.

Note

To decorate with sugared rose petals:

• Rinse about 24 edible rose petals and pat dry gently.
• Beat an egg white with a few drops of water. (Use pasteurized egg whites if consumption of raw eggs is concerned.)
• Use a pastry brush to apply egg wash to each rose petal.
• Sprinkle superfine sugar on both sides. Dry a layer of rose petals for at least 2 hours.

Nutritional Estimates

Calories: 441KCAL | Carbohydrates: 44G | Protein: 9G | Fat: 25G | Saturated Fat: 14G | Cholesterol: 234MG | Sodium: 189MG | Potassium: 185MG | Fiber: 1G | Road: 19G | Vitamin A: 965IU | Vitamin C: 2MG | Calcium: 123MG | Iron: 1.8MG

This beautiful rose cream crepe is an elegant dessert that makes for a very romantic date night. Good luck with this crepe recipe with dried roses. To ensure that your crepes are full of nutrients and give a Persian flavor to a Western breakfast, be sure to have quality dried rosé.

If you need advice on more information and how to distinguish dried roses to choose a standard Persian dried rose, please contact Hotline 0865668388

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