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Boston Cream Pie Stuffed Hawaiian Rolls Recipe

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These Boston Cream Pie Stuffed Hawaiian Rolls combine the soft, sweet texture of Hawaiian rolls with silky homemade pastry cream and a rich chocolate glaze. This delightful dessert offers a delicious fusion of flavors and textures, mimicking the classic Boston cream pie in a convenient, handheld form perfect for parties or a special treat.

Ingredients

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For the Pastry Cream

  • 2 cups whole milk
  • ½ cup granulated sugar
  • 3 large egg yolks
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

For the Rolls

  • 1 package (12-count) Hawaiian sweet rolls

For the Chocolate Glaze

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon light corn syrup (optional, for a glossy glaze)

For Garnish and Serving

  • Powdered sugar for dusting
  • Whipped cream for serving
  • Fresh fruit (like strawberries or raspberries)

Instructions

  1. Prepare the Pastry Cream: Heat the milk in a medium saucepan over medium heat until it begins to steam but does not boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow. Slowly temper the egg yolks by pouring about ½ cup of the hot milk into the mixture while whisking constantly to prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until thickened and bubbling, about 3-5 minutes. Remove from heat and whisk in butter and vanilla extract until smooth. Cover the pastry cream with plastic wrap pressed directly against the surface to prevent skin formation and refrigerate for at least 1 hour.
  2. Prepare the Rolls: Using a small knife, carefully cut off a small circle from the top of each Hawaiian roll to create a lid. Hollow out the center of each roll without piercing the bottom or sides, reserving the cut tops for later. Arrange the hollowed rolls on a serving platter or baking sheet for filling.
  3. Fill the Rolls with Pastry Cream: Once the pastry cream is chilled, transfer it to a piping bag fitted with a round tip (or a zip-top bag with a corner cut off). Pipe the pastry cream into the hollowed-out centers of each roll until full. Replace the reserved lids on top or leave them open, based on preference.
  4. Make the Chocolate Glaze: Heat the heavy cream in a small saucepan over medium-low heat until steaming. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2-3 minutes to melt the chocolate, then add butter and light corn syrup. Whisk until the mixture is smooth and glossy.
  5. Glaze the Rolls: Spoon or dip the tops of the filled rolls into the chocolate glaze to coat them. Allow the glaze to set by letting the rolls sit at room temperature for about 10 minutes.
  6. Serve and Enjoy: Optionally dust the rolls with powdered sugar, add a dollop of whipped cream, and garnish with fresh fruit like strawberries or raspberries. Serve immediately or refrigerate and enjoy chilled or at room temperature.

Notes

  • When tempering the egg yolks, whisk constantly to avoid scrambling.
  • Press plastic wrap directly onto the pastry cream’s surface to prevent skin formation while chilling.
  • Reserve the tops of the rolls to create a neat presentation, or leave open for easier eating.
  • Light corn syrup in the glaze helps achieve a shiny finish but is optional.
  • Store any leftover filled rolls refrigerated and consume within 2 days for best quality.
  • Allow the chocolate glaze to set at room temperature; avoid refrigerating immediately to prevent dulling of the shine.

Keywords: Boston cream pie, Hawaiian rolls, pastry cream, chocolate glaze, dessert, stuffed rolls, easy dessert

Find it online: https://kitchenbynora.com/boston-cream-pie-stuffed-hawaiian-rolls-recipe/