NEW YORK ROLLS EASY AND DETAILED

Here's the best way to make the New York Rolls a success.
My croissant puff pastry is impossible to miss if you respect my techniques.
Puff pastry for croissant.
🔴Recipe:
Tempera:
550 g T55 KORO flour
115 g of water
140 g of milk
65 g of sugar
100 g softened butter
20 g fresh yeast or 13 g dry yeast
10 g of salt
Leafing:
250 g soft butter 82% fat (meaning as little water as possible)
mold size:
4 large: 14 cm wide and 4.5 cm high
3 small: 8 cm wide and 4.5 cm high
Important note:
Prepare the butter 15 minutes before taking the puff pastry out of the fridge. To obtain a softened butter, you must take the butter out of the fridge a few hours in advance, this step is the most important.
Put the butter in the refrigerator for 15 minutes, be careful the butter must not harden.
If the butter hardens you will get lumps of butter, and it may have a bad puff pastry.
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📢My kitchen equipment that I use:
-KORO wheat flour T55 1 kg: bit.ly/3F6kyBR
⚠️Enjoy 5% discount on the whole KORO site 👉bit.ly/3hOZvdV with the promo code TURKSEED5.
-Charlotte XXL (The mahë factory)➔ bit.ly/3WWM8s3
-Tapered Rolling Pin - Pampered Chef
bit.ly/3flUt7I
Pampered Chef Pastry Horn and Cutter Set
bit.ly/3fkygqG
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