Brioche Tea Sandwiches With Vanilla Custard And Rose Petals Recipes

ROSE PETAL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Mix the flour, baking powder and salt together in a small bowl and set aside.
• In a large bowl, beat the eggs with the sugar until they're a pale yellow. Add the flour mixture and beat until smooth.
• Next, measure the milk into a large glass measuring cup, and put it in a microwave set on high for 2 minutes. Add the scalded milk to the batter in a slow stream, beating until well combined. In the same measuring cup, melt the butter in the microwave. Add the melted butter to the batter along with the vanilla. Beat until well combined.
• Spray the muffin tin with pan release and fill the compartments 3/4 of the way. Bake the cupcakes until the tops are golden and the cupcakes spring back to the touch, about 15 to 20 minutes. Remove from the oven and let cool.
• To assemble, put the frosting into a pastry bag fitted with a large star tip. Pipe the frosting onto each cupcake in a circular pattern starting from the outside and working in, ending with a peak in the center. Place a rose petal standing up in the center of each cupcake.
• Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated. Add the sugar and beat one minute more. Add the vanilla and grenadine and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using.
• Using a pastry brush, brush the petals with the egg whites and gently toss them in the sugar, making sure to coat both sides. Lay them on a cooling rack and allow them to dry overnight. Store in an airtight container.

BRIOCHE TEA SANDWICHES WITH VANILLA CUSTARD AND ROSE PETALS

Steps:

• The day before you plan to make the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Transfer to a bowl and cover tightly with plastic wrap. Refrigerate overnight.
• The next day, turn the dough out onto a floured work surface. Roll dough into a 9 by 13-inch rectangle, about 1/2-inch thick. Place on a sheet pan. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
• Preheat the oven to 350 degrees. Remove the plastic wrap from the brioche dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.
• Vanilla Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 48 hours in advance.)
• With a serrated knife, slice the sheet of brioche in half lengthwise. Spread the bottom and top generously with custard. Place washed and dried rose petals over the custard, covering the surface entirely. Place the top brioche on and press lightly. With a serrated knife, cut into finger sandwiches, discarding the edges.

MIDSUMMER'S NIGHT MARZIPAN WITH ROSE PETALS

Steps:

• For the marzipan:
• Knead together almond paste, egg white and confectioners' sugar. Mix food coloring, as desired, to make secondary colors such as purple and orange. Divide marzipan dough and color with food coloring. Mold into fruit shapes and place on a lightly oiled baking sheet. Use brushes to paint detail on "fruits." Let dry for 1 hour before glazing marzipan.
• For the glaze, combine water and corn syrup in a small saucepan. Heat to a boil, then immediately remove from heat and brush the marzipan with the glaze. Let dry for 30 minutes.
• Pair the rose petals with mint leaves and sprinkle with powdered sugar. Arrange marzipan around.

ROSE CHEESECAKE TART

Steps:

• For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
• For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
• Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
• Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
• For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
• Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
• Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.

ROSE PETAL AND VANILLA TEA

Steps:

• Place the dried rose petals and vanilla bean and seeds in a large measuring cup or teapot and pour on the boiling water. Stir in the honey, cover and let steep for 30 minutes. Strain and serve warm, or reheat and serve hot.