Norpro Rosette/Timbale, 7 Piece Set, Stainless Steel, One Size

Great quality product, professional looking cookie/mold construction and quality aluminum materials used. Packaged securely and nicely. Delivered on time as claimed.

Love this size & shape.

A really nice set of rosette molds. Seems to work really well, and a nice selection of molds. Many of the other molds I have bought were on the short side. I liked these because they are a half inch tall. These are aluminum so hopefully they last a long time.

Exactly what I ordered. Fast shipping and great product!

Instructions say on first page to spread the tines apart to 3 inches. This was easily done with my hands. No tools needed. See photos. I don’t know why, but my first couple rosettes never turn out quite right and get tossed. The rest of them turned out just like my mom’s and grandma’s. Light, crisp, nicely formed. I use a family recipe, not the one in the instruction booklet. But it’s similar. Make sure to pre-heat the irons by putting them in the hot oil. You may have to experiment with oil temperature and with how deep into the batter you dip the irons. Too shallow and the batter curls up when it hits the oil. Same thing happens if oil is too hot. Too deep and you can’t get them off the irons in one piece. Batter has to be just below the top. So delicious and pretty when they’re done!

Unlike many people here I had little trouble using two irons at a time. It is largely about the correct recipe for the batter and the right technique in terms of dipping the irons in the batter long enough to get it to adhere. Once the irons were at the right temperature (hot) I would dip the irons in the batter for about 5 seconds. I heard a little sizzle when the iron first went in to the batter. The batter then slightly cooks to the surface. I slowly removed the irons from the batter and immediately dipped them in to the hot oil to fry them. For me 25-30 seconds at 375 degree oil made them nearly perfect. THE issue I had, and I could not for the life of me correct this, was that I could not get the rosette removed from the oil on the iron. Every single rosette dropped back in to the oil when I pulled the iron up. I had an accomplice remove them from the oil with a fork so they were all saved, however it made it tedious. The real problem from this is that the underside of the rosette pools some oil, making them greasier. I don't know if it's because the aluminum surface is so smooth, or from oil being on the irons (I tapped a lot off but some still remained), or what other technique change I could make. My mother's old iron ones worked MUCH better in this regard. In the end, the product worked, and the cookies were delicious... but because of the difficulty in getting the cookies out of the oil, I could not rate this system higher than a 3.

I used them to make Bunuelos ( a Mexican dessert) and they worked well. I have only used the star and the floral shaped one thus far. They were easy to use. The small size (about four inch diameter) allowed me to make six at a time in a 12 inch pan

I love that I can cut my time in half by making two at a time. Very cool! A few tips to help are to NEVER ... EVER wash these with soap. If they’re washed with soap they will not work again. Instead, wet a wash cloth or paper towel and wipe them down very well before their first use. Then prep them by covering them in oil over night... I placed them in a pan with oil I would be using the next day. Once you’re going to use them keep the oil heated at 350F. Using a candy or meat thermometer will help gauge the temp. After you’re done using them, wipe them down with a dry cloth or paper towel and store them in a ziplock bag or covered container to keep dust and debris from them and they’ll be ready for their next use. Good luck!