Boston Cream Pie Stuffed Hawaiian Rolls
Boston Cream Pie Stuffed Hawaiian Rolls are a delightful blend of flavors that bring together the beloved taste of Boston cream pie and the sweet, pillowy goodness of Hawaiian rolls. This recipe is incredibly simple and perfect for gatherings or as a sweet treat after dinner. With just a few ingredients and steps, you can create a rich pastry cream and chocolate glaze that will leave everyone asking for seconds.
Recipe Information
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 210
Protein: 3g
Carbohydrates: 24g
Fat: 12g
Fiber: 1g
Sugar: 8g
Sodium: 90mg
Why Make Boston Cream Pie Stuffed Hawaiian Rolls
These Boston Cream Pie Stuffed Hawaiian Rolls are not just delicious; they are also versatile and customizable. You can adjust the sweetness, add a splash of your favorite liqueur to the cream, or even switch up the chocolate for a different kind. Plus, they are a great option for those busy days when you want to impress guests without spending hours in the kitchen. The balance of creamy pastry filling and rich chocolate glaze makes them a crowd-pleaser every time!
How to Make Boston Cream Pie Stuffed Hawaiian Rolls Step by Step
Ingredients
12 Hawaiian rolls, 1 cup heavy cream, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 3 large egg yolks, 1 cup whole milk, 1 teaspoon vanilla extract, 4 ounces semi-sweet chocolate, chopped, 2 tablespoons unsalted butter
Directions
- Preheat oven to 350°F (175°C). Slice the tops off the Hawaiian rolls and carefully hollow out the insides, setting the removed bread aside.
- In a medium saucepan, whisk together sugar, cornstarch, and egg yolks until smooth.
- Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in vanilla extract and butter until melted and smooth. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least 1 hour.
- Whip the heavy cream to soft peaks and fold it gently into the chilled custard to create a light pastry cream.
- Fill each hollowed roll with the pastry cream, then replace the tops.
- For the chocolate glaze, melt the chopped chocolate and butter together in a heatproof bowl over simmering water until smooth.
- Dip the tops of the stuffed rolls into the chocolate glaze, letting excess drip off, and place them on a parchment-lined tray.
- Refrigerate for 30 minutes to set the glaze before serving.
How to Serve Boston Cream Pie Stuffed Hawaiian Rolls
These delicious stuffed rolls are perfect as a standalone dessert. However, you can elevate your serving by pairing them with a scoop of vanilla ice cream or fresh berries for a refreshing contrast. A drizzle of additional chocolate sauce would add an extra layer of indulgence. You can also serve them alongside a light fruit salad for a balanced meal.
How to Store Boston Cream Pie Stuffed Hawaiian Rolls
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap the filled rolls tightly in plastic wrap and then in foil for up to a month. To reheat, simply thaw in the fridge overnight and enjoy at room temperature, or warm them up for a few seconds in the microwave.
Expert Tips for Cooking Boston Cream Pie Stuffed Hawaiian Rolls
- Ensure to whisk the egg yolks thoroughly to create a smooth custard base.
- When whipping the cream, keep it chilled for the best texture.
- Don’t skip chilling the pastry cream; it’s essential for the right consistency when folding in the whipped cream.
- For an added touch, sprinkle some cocoa powder over the chocolate glaze before it sets.
- Try using dark chocolate for a richer flavor profile.
Delicious Variations of Boston Cream Pie Stuffed Hawaiian Rolls
- Add a hint of orange zest to the pastry cream for a citrus twist.
- Incorporate coconut flakes into the filling for a tropical flavor that pairs well with the Hawaiian rolls.
- Experiment with flavored chocolate, such as mint or raspberry, for the glaze to surprise your taste buds.
Boston Cream Pie Stuffed Hawaiian Rolls are a delightful treat that everyone should try. With each bite, you will experience the rich pastry cream paired with a smooth chocolate glaze, all nestled inside a soft Hawaiian roll. It’s a dessert that is not only flavorful but also simple enough for any home cook to master. So go ahead, whip up a batch, and indulge yourself and your loved ones!
Boston Cream Pie Stuffed Hawaiian Rolls
Ingredients
Method
- Preheat oven to 350°F (175°C). Slice the tops off the Hawaiian rolls and carefully hollow out the insides, setting the removed bread aside.
- In a medium saucepan, whisk together sugar, cornstarch, and egg yolks until smooth.
- Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in vanilla extract and butter until melted and smooth. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least 1 hour.
- Whip the heavy cream to soft peaks and fold it gently into the chilled custard to create a light pastry cream.
- Fill each hollowed roll with the pastry cream, then replace the tops.
- For the chocolate glaze, melt the chopped chocolate and butter together in a heatproof bowl over simmering water until smooth.
- Dip the tops of the stuffed rolls into the chocolate glaze, letting excess drip off, and place them on a parchment-lined tray.
- Refrigerate for 30 minutes to set the glaze before serving.
