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Step 1
Create the base of the rose using a smooth round croissant. Position the bag at 90 ° with the tip of the croissant slightly raised by the pin. Apply strong pressure taking care to keep the croissant in the ice until you get a completely round base. Relieve the pressure while lifting the croissant, so as to give the base a conical appearance.
Step 2
Use the petal croissant to complete the rose. Place the bag at 45 ° with the widest side of the croissant just above the middle of the cone and the narrow side facing upwards. Apply pressure and turn the pin counterclockwise. Move the croissant upwards and form a strip, release the pressure once the cone is surrounded. Imagine that you want to form a scarf.
Step 3
Once the bud is created, start with the first row of petals. Position the bag at 45 ° so that the wide side of the croissant touches the height of the bud in half, and the narrower side faces upwards. Turning the pin counterclockwise moves the croissant up and down to form the first petal. Repeat the operation overlapping the starting points and form two more petals. Add a row of 5 petals being careful to tilt the narrow side of the croissant a little more outwards. Complete the rose by adding a row of 7 more petals by tilting the narrow side of the croissant outwards.
