Ingredients

1 package (12-count) Hawaiian sweet rolls

2 cups whole milk

½ cup granulated sugar

3 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

½ cup semi-sweet chocolate chips

¼ cup heavy cream

1 tablespoon unsalted butter

1 teaspoon light corn syrup (optional, for a glossy glaze)

Powdered sugar for dusting

Whipped cream for serving

Fresh fruit (like strawberries or raspberries)

Instructions

Step 1: In a medium saucepan, heat the milk over medium heat until it begins to steam but does not boil.

Step 2: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow.

Step 3: Slowly pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Step 4: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 3-5 minutes.

Step 5: Remove from heat and whisk in 2 tablespoons of butter and vanilla extract until smooth.

Step 6: Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and refrigerate for at least 1 hour.

Step 7: Using a small knife, carefully cut a small circle out of the top of each Hawaiian roll to create a “lid.” Gently scoop out some bread from the center, being careful not to tear through the bottom or sides. Reserve the tops.

Step 8: Arrange the hollowed-out rolls on a platter or baking sheet ready to be filled.

Step 9: Transfer the chilled pastry cream to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped off).

Step 10: Pipe the pastry cream into each hollowed roll until full. Place the reserved “lid” back on top or leave open as preferred.

Step 11: In a small saucepan, heat the heavy cream over medium-low heat until it just begins to steam.

Step 12: Place chocolate chips in a heatproof bowl, pour the hot cream over them, and let sit for 2-3 minutes to melt.

Step 13: Add 1 tablespoon butter and corn syrup (if using) to the chocolate mixture, then whisk until smooth and glossy.

Step 14: Spoon the chocolate glaze over the tops of the filled rolls or dip the tops into the glaze for a thicker coating.

Step 15: Allow the rolls to sit at room temperature for 10 minutes to let the glaze set slightly.

Step 16: Optionally, dust with powdered sugar, add a dollop of whipped cream, and garnish with fresh fruit before serving.

Tips & Variations

For a richer pastry cream, substitute half of the milk with heavy cream.

Use a piping bag for neat and even filling; a spoon can be used in a pinch but may be messier.

If you prefer a thinner chocolate glaze, warm the glaze slightly before applying.

Try different chocolate types like dark or milk chocolate for varied flavor.

Serve chilled for a refreshing dessert or at room temperature for a softer texture.

FAQs

Can I make the pastry cream ahead of time?

Yes, pastry cream can be made up to two days in advance and refrigerated. Be sure to cover it with plastic wrap pressed directly on the surface to prevent a skin from forming.

What can I use if I don’t have Hawaiian rolls?

Soft dinner rolls or sweet buns can be substituted, but Hawaiian rolls are preferred for their distinctive sweetness and texture.