Making almond paste roses and leaves is actually pretty easy. As usual you just need to practise a little and suddenly one day your roses are coming out all bloomin’ lovely!
Do you need patience? Yup, and the will to make roses. The techniques I used are based on Christophe Felder’s explanations in his Patisserie book combined with those taught on our basic Cordon Bleu patisserie course in Paris. To be honest our first roses were not particularly attractive. It was hot and mine were drooping and ugly. Then I mistakenly put them in the fridge and they started sweating. Nightmare.
So I was most relieved when my roses finally started turning out a bit better. My main tip is: don’t flatten them out too thinly thinking you’re imitating nature. Forget nature, they need to be a little thicker than paper thin (within reason) or they droop and look sad. And don’t have too many petals.
Red or pink roses
Repeat the same process but before you start massage in some colouring powder or gel with care or you’ll get dark red roses like I did! Which strangely enough looked nice but I’m not eating them! With pink roses also be careful not to overdo the colouring gel or powder. Generally, always add colourants little by little with a toothpick or knife tip.
The leaves are self-explanatory and fairly easy. Please follow the photos and don’t make them toooo thin or thick.
All we need to do now is … keep practising. 🙂
KEEP CALM AND MAKE ROSES