Boston Cream Pie Stuffed Hawaiian Rolls

Instructions
  • Prepare the Pastry Cream
    In a medium saucepan, whisk sugar, salt, and cornstarch. Gradually whisk in milk, cream, and egg yolks until smooth.
    Cook over medium-low heat, stirring constantly with a heatproof spatula, until mixture thickens and coats the back of the spatula (≈4–6 minutes). Do not boil vigorously.
    Immediately strain into a clean bowl to ensure silkiness. Add butter, one tablespoon at a time, stirring until melted and emulsified. Stir in vanilla.
    Press plastic wrap directly onto the surface. Chill ≥3 hours (or overnight) until firm but pipeable.
  • Prep the Rolls
    Gently separate rolls. Using a small paring knife or apple corer, cut a 2.5 cm (1-inch) deep cavity into the side of each roll—do not pierce through. Hollow slightly with a fingertip or small spoon to create space (reserve crumbs for snacking!).
  • Fill
    Transfer chilled pastry cream to a piping bag fitted with a narrow round tip (e.g., #6 or #8). Insert tip into cavity and fill until roll feels slightly plump (≈1–1½ tbsp per roll). Avoid overfilling—cream will expand slightly when warmed.
  • Make the Glaze
    Combine chocolate and cream in a microwave-safe bowl. Heat in 20-second bursts, stirring between, until smooth and glossy. (Alternatively, use a double boiler.) Optional: stir in a pinch of espresso powder. Cool 2–3 minutes—still fluid but not hot.
  • Glaze & Set
    Dip the top ¼ of each filled roll into the glaze, letting excess drip off. Place glazed-side up on a wire rack over parchment.
    Let sit 10–15 minutes at room temperature until glaze sets to a satin finish. Serve immediately—or chill 20 minutes for cleaner slicing (if serving plated).