Food & Cooking Recipes Dessert & Treats Recipes Rose Pastry Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print