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servings:

We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and garnished with petals.

• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
• 2 large whole eggs, plus 1 large egg white if needed
• Rose Pastry Cream
• Rose Whipped Cream
• Pesticide-free rose petals, for garnish (optional)

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