Ingredients
– 12 Hawaiian rolls
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1 teaspoon vanilla extract
– 4 large egg yolks
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon unsalted butter
Equipment Needed
– Mixing bowls
– Saucepan
– Whisk
– Baking dish
– Plastic wrap
– Piping bag or zip-top bag (with the corner snipped)
Step-by-Step Instructions
To start this delicious journey, I begin by making the vanilla pastry cream. In a medium saucepan, I combine the heavy cream and whole milk and warm them over medium heat. While that heats, I whisk together the granulated sugar, cornstarch, and a pinch of salt in a separate bowl. Once the milk mixture is steaming but not boiling, I slowly pour it into the sugar mixture, whisking continuously to avoid lumps. Then, I return the mixture to the heat and continue stirring until it thickens. It’s a wonderful moment—the smell is heavenly! After removing it from the heat, I stir in the vanilla extract and let it cool. (See the next page below to continue steps…)