For the Roses Mortes, mix flour, eggs, 1/8 l water and salt until a smooth dough.
Stir in the cognac and then let the mixture rise for 10 minutes.
Heat the fat for frying to about 180°C, shorten the rose stems to 10 cm.
Save a few leaves and flowers for decorating.
Dip the rose heads into the batter, drain briefly and dip into the hot fat until golden brown. Drain well on a paper towel.
Dust with powdered sugar and decorate with the rose petals and flowers on the plate.