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Dessert

Rosette Wafers and Timbales

A fried batter made with eggs, milk, flour, sugar, and salt, cooked on a rosette iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rosette Wafers and Timbales

Ingredients

Directions

Make the batter

  1. Beat the eggs slightly with the sugar and salt.

  2. Add the flour and milk alternately, a little at a time.

  3. Strain the mixture through a double mosquito bag or run it through a potato ricer.

  4. Stir the batter gently to create a smooth cream paste; do not beat it.

Fry the rosettes

  1. Heat the rosette iron in oil.

  2. If the rosettes do not come off easily, they are not fried long enough.

  3. If they drop into the grease, the iron is too hot.

  4. If the batter slips off into the bowl, the iron is not deep enough in the grease.

  5. Do not let the batter reach the top of the iron.

  6. If the rosettes are not crisp, they have been fried too quickly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide structure and richness to the batter as it sets in the hot oil.
Flour
Forms the main structure of the batter, which crisps when fried.
Milk
Adds moisture to the batter, loosening it into a smooth cream paste.
Sugar
Adds sweetness and helps the rosettes brown lightly as they fry.

The step that matters

Keep the iron at the right depth and heat. If the iron is too hot, the batter drops off; if it is not deep enough in the hot grease, the batter slips into the bowl. Frying too fast leaves the rosettes soft instead of crisp, so the heat must be steady.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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