Food & Cooking Recipes Dessert & Treats Recipes Rose Pastry Cream By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes about 1 3/4 cups Use this recipe to fill our Petits Choux. Ingredients 2 cups whole milk ½ cup sugar 2 tablespoons rose syrup Pinch of salt 4 large egg yolks ¼ cup cornstarch 2 tablespoons unsalted butter, cut into small pieces Directions Whisk milk, 1/4 cup sugar, the rose syrup, and salt in a medium saucepan. Bring to a simmer over medium heat. Remove from heat, and set aside. Whisk yolks, cornstarch, and remaining 1/4 cup sugar in a bowl. Whisking constantly, gradually add milk mixture, 1/2 cup at a time. Pour back into pan. Cook, whisking, over medium-high heat until mixture thickens and registers 160 degrees on a candy thermometer, about 2 minutes. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter melts and mixture cools, about 5 minutes. Cover with plastic, pressing it directly onto surface. Refrigerate at least 2 hours (up to 3 days). Let stand at room temperature 10 minutes and stir before using. Print