Puff Pastry Roses

To prepare the puff pastry roses, first crumble the fresh yeast in a bowl 1, then add the cold milk 1 and water 2. Mix with a whisk to dissolve the yeast 3.

Pour the mixture into the bowl of a planetary mixer equipped with a hook 4, then add the flour 5 and sugar 6.

Also add the salt 7 and work at low speed for 5 minutes 8. The dough should not be too stringy 9.

Work the dough on the work surface until a smooth dough is formed 10, then put it back in the bowl 11 and cover with several layers of plastic wrap 12. Let it rise in the refrigerator overnight.

Now prepare the butter for puff pastry: in the planetary mixer equipped with a leaf, pour the flour 13 and the softened butter 14. Mix until a homogeneous mixture is obtained, being careful not to overwork it 15.

Transfer the mixture to a sheet of parchment paper 16, cover with another sheet of parchment paper and roll out with a rolling pin 17 until a square of about 20x20 cm is formed, about 1 cm thick 18. Also put this in the refrigerator to rest.

The next morning, take the leavened dough 19 and roll it out on a lightly floured surface until you get a rectangular shape twice the length of the side of the butter square 20. Place the butter square in the center of the rectangle 21.

Fold the 2 side flaps inwards 22 so as to cover the butter square, making sure that the dough flaps match exactly in the middle 23. Roll out the puff pastry again with a rolling pin in the direction of the folds, starting first with small pressures to try not to break the butter inside. You will need to obtain another rectangle 24.

At this point, proceed with a 3-fold by folding the side flaps towards the center and making them match 25. With a sharp knife, cut the sides of the rectangle obtained lengthwise 26. Transfer the puff pastry to a tray, cover with plastic wrap 27 and put it in the refrigerator to cool for 30 minutes.

After this time, take the dough again and proceed with another 3-fold 28 29, then put it back on the tray 30 and let it rest for another 30 minutes in the refrigerator, always covered with plastic wrap. After this time, repeat the same operation for the third and last time, but the rest in the refrigerator will be about 1.5-2 hours.

Dedicate yourself to the filling: put the pomade butter in a bowl 31, then add the salt 32 and the cardamom powder 33.

Also add the sugar 34 and mix everything with a spatula 35 until a homogeneous mixture is obtained 36. Set aside at room temperature.

After the cooling time, take the puff pastry and roll it out with a rolling pin 37 until a rectangle of about 30x40 cm is formed, 5 mm thick. Cover the surface with the butter and cardamom cream, spreading it with a spatula 38. At this point, divide the rectangle in half lengthwise and cut it into strips about 15x5 cm wide 39; you should get 16 strips of puff pastry.

Roll up each strip 40 so as to form swirls 41. Place the swirls in a well-buttered muffin tin, taking care to space them apart 42. Let rise in the oven off with the light on for about 3 hours, spraying them occasionally with a little water to prevent the surface from drying out.

In the meantime, pour the egg, the yolk and the cream into a small bowl 43, add the salt 44 and mix 45.

After the rising time, brush the swirls with the cream mixture 46 and bake in a preheated fan oven at 180° for about 6 minutes, then insert a small ball of tin foil in the door to keep it slightly open and continue cooking for another 12 minutes. When they are golden brown, take them out of the oven 47 and serve your beautiful puff pastry roses 48!