2 Hrs; 15 Mins
48 Martin’s Sweet Party Potato Rolls
For Pastry Cream
2 Cups Whole Milk
2 Teaspoon Vanilla Extract
3/4 Cup Granulated Sugar
1/4 Cup Cornstarch
1 Pinch Salt
4 Large Egg Yolks
4 Tablespoon Unsalted Butter, room temperature
For Chocolate Glaze
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Heavy Whipping Cream
Serves: 24; Yields: 48
Prepare Pastry Cream:
- In medium saucepan, bring whole milk to a boil, stirring to prevent film from forming.
- In separate large bowl, whisk together sugar, corn starch, and pinch of salt.
- Add egg yolks to the dry sugar mixture and whisk until smooth, creamy and lightened in color – it takes a couple of minutes, but it will get there.
- Gradually (so the eggs don’t curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated.
- Pour mixture back into saucepan and bring to a boil while whisking constantly. Once boiling, whisk another 30 seconds until mixture is thick and pudding-like in consistency.
- Transfer pastry cream to a medium bowl, whisk in vanilla extract. Cut butter into pieces and quickly whisk into the custard until fully incorporated.
- Cover with plastic directly over the surface of the cream. Let it cool slightly then refrigerate one hour or until cool.
Make Chocolate Glaze:
- Place chocolate chips into a small heat-safe bowl.
- Heat heavy whipping cream in a saucepan or microwave until it is just at a simmer.
- Remove from heat and pour over chocolate chips.
- Let rest 2 minutes then whisk from the center outwards until smooth sauce forms.
Cut four sheets of Martin’s Sweet Party Potato Rolls in half, and separate each individual roll.
Using a star tip, pipe pastry cream onto the bottom half of each Party Roll. Place bottom halves on a tray and refrigerate.
Take the top half of each party roll and dip into the chocolate glaze, place on wire rack, allowing excess to drip off.
Once the tops are slightly set and the pastry cream on bottom halves are fully cooled, place the top halves onto the bottoms and serve.
Refrigerate any leftovers for up to 3 days.
Recipe adapted from: https://natashaskitchen.com.