How to Make Pastry Roses

Ingredients

• nouille paste
• hot fat
• coarse sea salt (formerly 'bay salt')

Directions

1. Roll out the nouille paste very thinly and cut it into square pieces of even size.

2. Stack 3 to 4 pieces on top of each other and shape them into a pear-like form.

3. Cut the top crossways three or four times with a sharp knife.

4. Open the leaves to resemble a rose.

5. Repeat with the remaining paste.

6. Plunge the roses into hot fat and fry until golden brown.

7. Drain and use as a garnish for Bouquetiere styled dishes.