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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


Step 1

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.

Step 2

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.

Step 3

Cut four sheets of Martin’s Sweet Party Potato Rolls in half, and separate each individual roll.

Step 4

Using a star tip, pipe pastry cream onto the bottom half of each Party Roll. Place bottom halves on a tray and refrigerate.

Step 5

Take the top half of each party roll and dip into the chocolate glaze, place on wire rack, allowing excess to drip off.

Step 6

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.

Step 7

Refrigerate any leftovers for up to 3 days.

Recipe adapted from: