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Product Description
Enjoy recreating a beloved Scandinavian tradition with help from this seven-piece rosette/timbale set. A remarkably simple way to prepare a host of beautiful, flaky desserts and appetizers, the set includes six sturdy cast-aluminum molds, as well as a two-pronged cast-aluminum lifting tool, whose stay-cool wooden handle offers a safe way to dip pastries into hot oil without the danger of burns or spatters. Three of the molds sport classic rosette shapes, which produce intricately detailed and delicately crispy fried cookies that can be dusted with powdered sugar to mouthwatering results. The remaining three timbale molds--which resemble miniature tartlet pans--come in heart, square, and circle shapes, and they can be used to make buttery shells for filling with vegetables or meat, fruit and cream, and a host of other sweet or savory ingredients. A wonderful delicacy to enjoy with friends and family over the holidays, the finished rosettes and timbales also make fitting additions to spring luncheons, summer baby showers, or anytime at all. Recipes and instructions come included. The rosette/timbale set measures approximately 4-4/5 by 9 by 3 inches and should be hand-washed for best results.
Pros
- 7-piece rosette/timbale set makes it simple to recreate a delicious Scandinavian tradition
- Sturdy cast-aluminum construction; includes 3 rosette molds and 3 timbale molds
- 2-pronged cast-aluminum lifting tool with stay-cool wooden handle protects hands from hot oil
- Includes recipes and instructions; hand-wash for best results
- Measures approximately 4-4/5 by 9 by 3 inches
Reviews
What?
I've made rosettes for decades; it's a family tradition for us. I love this iron; I'm buying 2 more so my goddaughter can learn too. For those who are new or having problems, here are some tips:TIPS:1) Using 2 molds on 1 iron = NO. I never use 2 molds on the iron. It's too difficult to time the cooking of two rosettes exactly. If the batter is slightly thicker on one iron than the other, you won't be able to tap-drop the one without losing the other. Also, you won't be able to tip the iron around in the oil without putting the second rosette mold completely out of the oil. Use only 1 mold per iron.2) 2-prong iron = YES. It helps you balance the rosette beautifully on the edge of the fryer. You can't do this as easily with a 1-prong iron.3) Batter dropping off iron too soon: This problem is really about technique, not product. I've seen this problem only when the iron was too cold, the iron was too oily, or my batter got contaminated with drops of oil from the iron -- and once the batter starts sliding off the iron, you've lost that rosette.4) Deep fat fryers = LIGHT color only. It is extremely difficult, nearly impossible to see the delicate color of the rosette reach perfection when you're using a fryer with a black (or other dark) finish. And making rosettes isn't about a set time (so many exact seconds). It's about TIMING. So 1 to 2 seconds can make the difference between perfect and overdone. Get yourself an old-fashioned aluminum fryer, or something with a light silver or white finish inside so you can see that change clearly.5) First-timers: Relax. If you're frustrated, take a step back, have a glass of wine. You're not making doughnuts here; rosettes take some finesse. It also takes time to get a feel for balancing batter, iron and oil: thickness and lightness of the batter, heat of the iron, heat of the oil.6) Remember that the oil changes temperature a few degrees up and down as you put things into it and take things out. Rosettes are so thin, the batter is sensitive to even those little changes. You might have to throw out the first couple rosettes before you find that perfect temperature for that day's batter.7) Expect to throw out a few, break a few. They're delicate, and even careful handling can cause some to break. Plan ahead so you have enough for your tray.Finally, if you break a few, don't worry. Sprinkle them with powdered sugar too, and give yourself a nice tasty little reward for all the work you just did.
Caitlin D
Made a double batch of rosettes last night, and it went fairly smoothly. There is more of a problem with the batter falling off the irons than I've had using my in-laws' [perhaps twenty years old] Norpro irons, but I managed. It's true these are cast aluminum instead of iron, but I had more luck with batter sticking when they weren't as hot, so I think the problem has more to do with surface finish than material choice.I do think I'll make replacement handles for them with a piece of word and some lag bolts from the hardware store. The double iron thing is kind of a pain for dipping, and I've got some blistered knuckles where I got too close to the pan as the handle's a little on the short side. Additionally, a little notch in the wood would be awesome for perching the handle on the side of the pan while you're dipping the next one...
L. Yuen
I bought these because the description says they are cast iron. They are NOT cast iron. They are aluminum. I even had my materials scientist husband look at them and he confirmed they were not cast iron. The reason why it is better to have cast iron is because the iron holds the heat better when you are heating the irons in the oil and when you dip them in the batter the batter will cook onto the iron because it is so hot. Because these were aluminum when dipping the iron into the batter, the batter didn't stick as well because it was not as hot. Hence, very thin pretzels.I tried these anyway. They were ok, but cast iron ones are better.
Rating: 4.2 45 reviews
Lookup: Norpro 7-Piece Cast-Aluminum
