Description
Delicious Hawaiian sweet rolls filled with creamy pastry cream and topped with a glossy chocolate glaze.
Ingredients
Scale
- 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
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it begins to steam but doesn’t boil.
- Mix the egg yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow.
- Temper the egg yolks: Slowly pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Cook the pastry cream: Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until thick and bubbly, about 3-5 minutes.
- Add butter and vanilla: Remove from heat and whisk in the butter and vanilla extract until smooth.
- Chill the pastry cream: Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate for at least 1 hour.
- Hollow out the rolls: Cut a small circle out of the top of each roll to create a ‘lid’. Gently scoop out a bit of the bread from the center, being careful not to tear through. Reserve the tops.
- Set up the rolls: Arrange the hollowed-out rolls on a serving platter or baking sheet.
- Transfer the cream: Once chilled, transfer the pastry cream to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off).
- Fill the rolls: Pipe the pastry cream into the hollowed-out center of each roll until just full. Place the reserved ‘lid’ back on top or leave open.
- Heat the cream: In a small saucepan, heat the heavy cream over medium-low heat until it just begins to steam.
- Melt the chocolate: Place chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
- Add butter and corn syrup: Add the butter and corn syrup to the bowl, then whisk until the glaze is smooth and glossy.
- Drizzle or dip: Spoon the chocolate glaze over the tops of the filled rolls, or dip the tops directly into the glaze for a thicker coating.
- Let the glaze set: Allow the rolls to sit at room temperature for about 10 minutes to let the glaze set slightly.
- Garnish: If desired, dust with powdered sugar, add a dollop of whipped cream, or garnish with fresh fruit.
- Serve: Serve immediately, or store in the refrigerator until ready to eat. Enjoy chilled or at room temperature.
Notes
- For the best results, make sure to chill the pastry cream for at least one hour before filling the rolls.
- Feel free to customize the toppings with other fresh fruits or additional whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg