Welcome back! Today, I want to share a recipe for New York City's famous crème-filled circular croissant, known as the New York Roll. This trendy pastry has taken social media by storm and has been featured on TV, as well as in publications such as Elle and Reuters.
Made with croissant dough, a round shape, and an explosive filling, the New York Roll has become a popular pastry worldwide. Although it may not look like a traditional croissant, it certainly tastes and smells like one. The only difference is the way it's cut and rolled to achieve its unique shape. Additionally, the New York Roll is slightly denser than a classic croissant.
If you're ready to try this delicious pastry, let's get started with the recipe!
PS: don't forget to activate subtitles for explanations!
Here is a direct access to the major points
- 01 - Prepare the ingredients: 00:06
- 02 - Making the dough: 00:11
- 03 - Lamination: 02:59
- 04 - Forming the rolls: 08:45
- 05 - Proofing: 10:35
- 06 - Making the chocolate cream: 11:20
- 07 - Baking: 12:40
- 08 - Making the chocolate ganache: 13:14
- 09 - Finishing: 13:38
- 10 - The final result: 14:46
Recipe for 8 rolls
INGREDIENTS metric (U.S.) units:
Croissant Dough (Pâte à Croissants Détrempe)
- 150 g (5.3 oz) water
- 150 g (5.3 oz) milk
- 500 g (1.1 lb) of all-purpose flour. Mix of 250 g (8.8 oz) of cake flour + 250 g (8.8 oz) of bread flour is recommended. Note: when picking flour check the ingredient section. Average quantity of protein should be not less than 11 g in 100g of flour. Look for 12-13% content
- 7 g (0.25 oz) instant yeast or 20 g (0.71 oz) fresh yeast
- 50 g (1.76 oz) granulated sugar
- 20 g (0.35 oz) honey
- 10 g (0.35 oz) salt
- 50 g (1.76 oz) butter, softened at room temperature (or melted and cooled)
Butter (Beurrage)
- 250 g (8.8 oz) butter, 82.5-85% fat content
Chocolate cream:
- 350 g (12.35 oz) whole milk
- 35 g x 2 (1.23 oz x 2) granulated sugar
- 70 g (2.47 oz) egg yolk (4 yolks)
- 17 g (0.6 oz) cornstarch
- 30 g (1.06 oz) butter
- 85 g (3 oz) chopped dark chocolate
Chocolate ganache:
- 100 g (3.53 oz) cream, 30% fat content
- 100 g (3.53 oz) dark chocolate, melted
Decoration: Cocoa nibs
Link to the downloadable recipe: https://docs.google.com/document/d/168-Dy_Lfm1GhhM0AZLv14x6i52QcX22Cd7R_zm9NHeQ/edit?usp=sharing