Cream Rosettes Recipe
Summary
Ingredients
36 rosettes, baked, cooled
2 cups Chantilly cream
1/4 cup cocoa
Directions
Sandwich 2 tbsp (30 mL) Chantilly cream between 2 cold rosette bottoms.
Repeat until all rosettes are joined in pairs.
Dust with cocoa.
Repeat until all rosettes are joined in pairs.
Dust with cocoa.
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