Desert Rose with Lemon

 140g of Butter
 140g of Galak White Chocolate
 100g of icing sugar
 1 Medium Egg
 30g of Lemon Paste
 230g of Type 0 Flour

 50g of cornflour
 50g of crumbled Corn Flakes
 1 g of Salt
 2 g of bicarbonate
 1 dose of Lemon Flavor

200 g of whole Corn Flakes to "wrap" the balls

Method
The preparation can be summarized in three main steps: first the
fats must be mixed with the sugars, then the "powders" must be
added and finally the Corn Flakes.
Start by beating the eggs with the sugar.

Add the very soft (but not melted) butter and the white chocolate
(cut into small pieces) softened in the microwave or in a bain-
marie (the chocolate must become creamy, but not liquid).
Work with the whisk for at least 5 minutes.

When the ingredients are well mixed, add the "powders" (flour,
cornstarch, bicarbonate of soda and salt).

Mix with the whisk until possible and continue with your hands
when the mixture becomes more compact.

Form rough balls (approximately 20/25 g), take a handful of Corn

Flakes and tighten them around the ball. Even if the result isn't
beautiful, don't worry, with cooking they will take the right shape.

Place the balls in a container to place in the freezer. This

passage is essential for the success of the roses
prevent them from flattening during cooking. Leave in the freezer
(15/20 minutes) until the balls are firm.

Then arrange them on a baking tray lined with baking paper and
place immediately in the oven
for 15-20 minutes at 180°. Be careful, cooking can vary greatly
oven baked so when the product is golden it is ready.