Chocolate Cream Croissant Rolls

Golden croissant rolls filled with smooth vanilla pastry cream and chocolate chips.

Ingredients

Makes 20 rolls.

Pastry cream

• 250 ml whole milk
• 3 egg yolks
• 1/2 or 1 vanilla pod
• 70 g caster sugar
• 25 g Maizena
• 25 g butter

Assembly

• 125–150 g chocolate chips
• 1 egg yolk

Instructions

1. Make the pastry cream

1. Boil the milk in a small saucepan. Split the vanilla pod in half, add the seeds and pod to the milk, and bring it to a boil, watching carefully.
2. In a bowl, whisk the egg yolks and sugar until slightly pale. Add the Maizena and whisk to combine.
3. When the milk is boiling, pour it over the egg mixture and whisk.
4. Return everything to the saucepan and cook until the cream thickens, whisking constantly. As soon as it starts to boil, turn off the heat and transfer the cream to a bowl. Cut the butter into pieces, add it on top, and incorporate it with a spatula.

2. Shape and bake the rolls

1. Take the dough out of the fridge. Lightly flour your work surface and the surface of the dough.
2. Roll it into a rectangle approximately 60 cm long and 45 cm wide.
3. Whisk the pastry cream until smooth and spread it over the dough, leaving an empty edge along one length. Generously sprinkle with chocolate chips.
4. Roll the rectangle of dough without tightening it too much. Brush the edge with water, seal the roll, and close it well.
5. Using a large sharp knife, cut 3 cm-wide sections. Place them on two baking sheets, 10 per sheet, and leave them at room temperature for 2 to 3 hours; the source recipe notes 3 hours.
6. Preheat the oven to 210 °C.
7. Brush the rolls with beaten egg. You can add chocolate chips to the hollow in the cream.
8. Bake for 17 to 18 minutes, watching the color, until golden to your liking.