How to Make Bunuelos with a Rosette Iron – Chef Eric Vildgaard

If you’re searching for how to use a rosette iron, this is the method used in professional kitchens.

In this recipe, Michelin-starred chef Eric Vildgaard from Restaurant Jordnær demonstrates how to create crispy bunuelos using a rosette iron – a classic technique used to form thin, golden shells for both sweet and savoury dishes.

Originally known from traditional Spanish and Latin American cooking, bunuelos have evolved into a modern fine dining snack, where precision, texture, and consistency are essential. Using a professional rosette iron mold, chefs can create perfectly shaped shells that hold fillings such as tartare, cream, or desserts.

This guide shows you step-by-step how to control heat, batter, and technique to achieve consistent, crispy results every time.

What is a Rosette Iron?

A rosette iron is a specialized cooking tool used to create thin, crispy shells by dipping a heated mold into batter and frying it in hot oil.

Also known as a rosette cookie iron or bunuelos iron, it is widely used in both traditional and modern kitchens to produce uniform shapes with a light and crispy texture.

In professional kitchens, the rosette iron is not only used for sweet cookies but also as a tool for creating crispy snack shells, similar to croustades, that can hold both savoury and sweet fillings.

Why Use a Rosette Iron for Bunuelos?

Using a rosette iron mold ensures:

• Even heat distribution
• Consistent shell thickness
• Clean release from the mold
• Professional, repeatable results

Compared to manual frying methods, a rosette iron allows chefs to produce uniform crispy shells quickly and efficiently – making it ideal for both prep and service. Do you want to create 5 at one time? Try our FiveMount rosette cookie iron. If you want several interchangeable shapes in one setup, see the 6-Piece Rosette Iron & Bunuelo Mold Set. To compare Single, Double and FiveMount options, explore our professional rosette iron systems.

Rosette Iron vs Croustade Iron

While a rosette iron is used to create thin, light shells like bunuelos, a croustade iron produces thicker, more structured fried shells.

• Rosette iron → thin, delicate, crispy
• Croustade iron → thicker, stronger, more filling capacity

Both tools are useful in modern kitchens depending on the desired texture and presentation. For the traditional open-cup method, use our Pie Tee shell recipe.

check out our Pig’s bloods Croustade recipe HERE! 

Professional croustade iron – and custom solutions for chefs

To achieve consistent results when working with a croustade recipe, the choice of tool is essential. A professional croustade iron ensures even heat distribution, clean release, and a uniform shell every time – something that is critical in both prep and service.

In modern kitchens, standard tools are often not enough. Different menus, plating styles, and service flows require specific shapes, sizes, and structures. This is where custom development becomes relevant.

At Nordic Chefs, we work directly with chefs to develop custom croustade irons and molds, tailored to their exact needs. This can include:

• Unique shapes for signature dishes
• Adjusted thickness for structure and texture
• Functional details that improve release and consistency
• Design elements that influence how fillings are distributed

A great example is the Royale Croustade Mold, developed in collaboration with Marcus Jernmark. The design integrates both horizontal and vertical lines to control structure, filling distribution, and release during frying.

If you are working seriously with croustades — whether for snacks, petits fours, or plated dishes – having the right tool is not just an advantage. It is part of the technique.

Explore our custom chef tools and see how your next croustade can be designed around your kitchen, not the other way around.

If you are comparing the terminology, read our Pie Tee vs Croustade vs Rosette vs Buñuelo guide. It explains where these iron-formed shell techniques overlap and where the culinary traditions differ.