Boston Cream Pie Stuffed Hawaiian Rolls
Ingredients
For the Custard Filling:
1 cup heavy whipping cream
1 cup whole milk
5 large egg yolks
⅔ cup granulated sugar
½ teaspoon salt
3 tablespoons cornstarch
4 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
For Assembly and Topping:
1 package (about 24 rolls) Hawaiian Sweet Rolls
1 cup semi-sweet chocolate chips
⅓ cup heavy whipping cream (for the glaze)
Instructions
1. Begin the Custard
In a medium, heavy-bottomed saucepan, whisk together the granulated sugar, salt, and cornstarch until no lumps remain. Add the 1 cup of heavy cream, the whole milk, and the egg yolks to the saucepan. Whisk everything together vigorously until the mixture is smooth and the egg yolks are fully incorporated.
2. Cook the Custard to Thickness:
Place the saucepan over medium heat. Cook the mixture, whisking constantly and scraping the bottom and corners of the pan to prevent scorching. Continue whisking for about 5 to 7 minutes, until the mixture thickens to a pudding-like consistency. It should be thick enough to coat the back of a spoon and hold a line drawn through it with your finger.
3. Strain and Finish the Custard:
Remove the saucepan from the heat. Immediately pour the hot custard through a fine-mesh strainer set over a clean bowl. Use a spatula to press it through, discarding any lumps or bits of cooked egg. Add the butter pieces to the strained custard, one piece at a time, stirring until each is fully melted and incorporated. Stir in the vanilla extract.
4. Chill the Custard:
To prevent a skin from forming on the surface, place a piece of plastic wrap directly onto the surface of the warm custard. Refrigerate the custard for at least 3 to 4 hours, or preferably overnight, until it is completely chilled and firm.
5. Prepare the Rolls for Filling:
Once the custard is chilled, prepare your Hawaiian rolls. Use the large end of a piping tip or a small, sharp knife to cut a small hole into one side of each roll. Be careful not to pierce through to the other side. Gently use your finger or the back of a small spoon to press the inside bread down slightly, creating a cavity for the filling.
6. Fill the Rolls:
Spoon the chilled custard into a large piping bag fitted with a long, thin piping tip (like a Bismarck tip). Insert the tip into the hole you made in each roll and pipe the custard into the cavity until it is full. You will feel the roll become heavier as it fills.
7. Make the Chocolate Glaze:
Place the semi-sweet chocolate chips and the ⅓ cup of heavy cream in a small, microwave-safe bowl. Microwave in 20-second intervals on high power, stirring vigorously after each interval, until the chocolate is completely melted and the glaze is smooth and glossy.
8. Glaze the Rolls:
Dip the top of each filled Hawaiian roll into the warm chocolate glaze, allowing any excess to drip off. Place the glazed rolls on a wire rack or serving plate. Let the rolls sit at room temperature for about 5 to 10 minutes to allow the chocolate glaze to set.
9. Serve and Enjoy:
Serve the rolls slightly warm or at room temperature. They are delightful on their own or paired with a scoop of vanilla ice cream or fresh berries.
