Rose Pastry Cream
Prep time
Cook time
Total time
Whole eggs are used in this recipe to give just the right consistency to the cream to be absorbed by the flaky layers of Napoleon. This recipe was adapted from Bo Friberg's Pastry Cream recipe in The Professional Pastry Chef
Recipe type: dessert
Cuisine: Russian/European
  • 2 Pints (4 cups) whole milk
  • 1 Vanilla Bean or 1 teaspoon vanilla extract
  • 2 Ounces (4 tablespoons) Cornstarch
  • 8 Ounces (1 cup) Sugar
  • ½ teaspoon Salt
  • 4 Eggs
  • 2 Ounces (4 tablespoons) Butter
  • 4 teaspoons Rose water
  1. Pour the milk, half the sugar and the vanilla bean into a large saucepan. Set to medium-high heat.
  2. Combine the rest of the sugar, cornstarch, and salt. Mix in the eggs.
  3. Bring the milk to a light simmer.
  4. Place a damp towel under the bowl with the egg mixture. Whisking constantly, temper the hot milk into the eggs.
  5. Pour the mixture back into the saucepan and set the heat to medium-low. Stir until the cream thickens to a pudding consistency.
  6. Immediately, strain through a sieve set over a clean bowl.
  7. Stir in the butter. Add the rose water to chilled pastry cream.
  8. To quickly chill the cream, fill a large bowl halfway with ice, add a splash of water. Set the bowl of pastry cream over the ice, stirring occasionally until cool.
Recipe by Welcome 2 Our Table at