Lemon Desert Roses
140g of Butter
140g of Galak White Chocolate
100g of powdered sugar
1 Medium Egg
30g of Lemon Paste
230g of type 0 flour
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50g of corn flour
50g of crumbled Corn Flakes
1 g of salt
2 g of Bicarbonate
1 dose of Lemon Aroma
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200 g of whole Corn Flakes to "wrap" the balls
TO GUARANTEE
Difficulty? Easy
What is needed? Electric hand mixer, Freezer and Oven
Cooking? 15-20 minutes
Ingrediants
Method
The preparation can be summarized in three main steps: first the fats are mixed with the sugars, then the "powders" are added and at the end the Corn Flakes.
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To start beating the eggs with the sugar.
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Add the very soft (but not melted) butter and the softened white chocolate (cut into small pieces) in the microwave or in a bain-marie (the chocolate should become creamy, but not liquid).
Work with the whisk for at least 5 minutes.
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When the ingrediants they are well blended, add the "powders" (flour, cornstarch, baking soda and salt).
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Mix with whips as long as possible e continue with your hands when the mixture becomes more compact.
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Shape into rough balls (about 20/25 g), take a handful of Corn Flakes and squeeze them around the ball. Even if the result is not beautiful, do not worry, with cooking they will take the right shape.
Arrange the balls in a container to put in the freezer. This
passage is essential for the success of the roses for
prevent them from flattening during cooking. Leave in the freezer
(15/20 minutes) until the balls are very firm.
Then place them on a baking sheet with parchment paper and put them in the oven immediately
for 15-20 minutes at 180 °. Attention, cooking can vary a lot from
oven to oven so when the product is golden it is ready.