To make the cookies, beat the eggs with the sugar and salt in a large bowl. Do not over beat so the cookies don't bubble up too much while frying.

Add the rest of the cookie ingredients until they're well incorporated. The amount of food coloring depends on how orange you want the cookies to be. Cover with plastic wrap and refrigerate overnight. The next day, stir the batter once again before frying the cookies.

To make the sweet cream, sift the flour into a medium bowl and mix it with 1¼ cup (300 ml) water. Add the vanilla or banana extract and the food coloring. Again, the amount of food coloring depends on how orange you want the cream to be. Mix until everything is well combined and set aside.

Now, boil 1 cup (240 ml) of water on high heat, then add the sugar, reduce the heat to medium low and stir until it dissolves.

Once the sugar is dissolved, you can add the melted butter and then slowly add the flour mixture. Stir until you end up with a thick, smooth cream. Remove from the heat and let it cool completely.

Pre-heat the oil at 350ºF (180ºC). Dip the rosette iron in the oil for about 30 seconds to warm it up. Lightly blot off the excess oil on paper towels and then dip it in the cookie batter. Do not let the batter go over the sides of the iron. Now, dip the iron with the batter in the hot oil and let leave it there for about 30 seconds. If after that time the batter does not come off the iron by itself, you can pull it off with the help of a knife. Fry each cookie for about 2 minutes, then let drain upside down on paper towels and let them cool completely.

To assemble the cookies, spread about 1 or 2 tbsp of cream on each one and drizzle with condensed milk.