New York Rolls - Croissant Rolls - Pain au Chocolat Suprême
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- Опубліковано 27 вер 2024
- 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: docs.google.co...
Un video hermoso
Saludos desde Quito
Great video! Could you tell me where you got the wooden divider to display the finished pastries?
Thank you!
The wooden board was a DIY project. Unable to find a similar one locally for replicating the presentation at Lafayette Grand Cafe and Bakery, where the roll was invented, I decided to make it myself using a cutting board and pins from an Ikea plate holder.
What size were the rings you used to bake the rolls? Thanks you
Mine are 12×5 cm. They seem a bit large to me. I would prefer 11x4 cm.
@@urbankitchen_channel thank you
May I ask you does the butter break inside of the dough during any stage of lamination process? Especially after removing laminated dough from the fridge?
Also, I see some of the other videos recommend a bit tougher dough to increase the visibility of the layers, how true is that? If the dough turn out to be tougher wouldn’t the rolls become more rough?
Hello,
No, breaking the butter into pieces within the dough is a significant mistake when making puff pastry. This usually happens due to using the wrong type of butter, typically when it has a low fat content and high water content, making it brittle when cold. The result will still taste good, but it will be more like brioche.
To avoid this, choose butter with a high fat content 82-85%. Over-cooling can cause the butter to break only if the dough was in the freezer. In such cases, move the dough to the fridge and let it reach 6-10°C. If the dough was only in the fridge and the butter is of good quality, you don’t need to worry about over-cooling and the butter breaking.
Regarding the second point, I can agree with the suggestion to make the dough tighter (reduce hydration) to improve the visibility of the layers. However, rolling out the dough will be more challenging in this case. You need to ensure that the dough and butter have similar firmness, meaning the dough must remain quite cold. Otherwise, the softer butter will just blend into the dough, leading to a brioche-like texture again. I wouldn’t recommend reducing hydration below 45%.
To further enhance the visibility of the layers, it’s also a good idea to trim the uneven edges of the dough after rolling and cut the sides after folding. The trimmings can be baked separately.
The firmness of the final product is more influenced by the choice of flour than by moisture content, so there’s no issue here. If you want a softer result, use a mix of half soft flour T45 (00) and half high-protein flour (13-15% protein).
It’s also important for the dough to proof well. Otherwise, during baking, the melted butter may seep out due to a lack of internal pockets, resulting in a tighter final product.
@@urbankitchen_channelthank you so much for your reply and advice. I really appreciate your kindness and generosity in sharing such an important details, I ll def follow them:)
Would you suggest a specific type or brand of butter and flour? My ring molds are 4”x1”, and wishing my rolls to fully fill the rings and stand out.
@@salianovaj A universal option is President butter. It's the largest brand in the world and is available in almost every country. I used it for croissants, and it works well. While it’s not the perfect choice, it’s stable, and i can recommend it. In my country, i found a locally produced butter that is better and cheaper. You’ll likely find a suitable local option through some trial.
Flour is more challenging, as the selection in stores is usually limited. The best choices are Italian brands like Caputo or Molino Grassi. Generally, the more detailed the technical information available about the flour, the higher the quality. If possible, look for Italian flour. However, it’s also possible to find an acceptable local option.
By the way, my rings are larger, please take note of that. When i was adjusting the size of the dough to match my ring, i aimed for it to be about 60% of the diameter, with the height the same as the ring. I prefer your choice, mine are a bit too large.
I tried it comes good.. If I want make double quantity. What's the size will be for the dough sheet out?
If you double the ingredients, I recommend dividing the dough into two portions and rolling them separately. This will ensure even thickness and prevent excessive elasticity (shrinking while rolling out), making the process easier. Splitting the process will not actually take more time and also will prevent the dough from drying out.
Please I have doubt. If I want keep it in freezer how long the life time?
And how many hours for thawing and proofing.? When it's in freezer
Hello!
I had a bad experience with freezing puff pastry dough. Theoretically, it's allowed, but my attempts to freeze and then thaw the puff pastry after a week were unsatisfactory. The dough becomes weak, and there's no way to revive it. I can't recommend freezing it.
However, if you still decide to freeze the dough, during baking, it's better not to flip the rolls because the weakened gluten structure may cause them to collapse.
Thawing should be done in the refrigerator. In the evening, transfer the dough from the freezer to the fridge, and bake it the next day as usual.
As for proofing, it's straightforward, just make sure the dough fills about 2/3 of the form.
Hi! How many butter for the lamination?
Hi! 220-250 g. (7.8-8.8 oz).
Hi can you leave the dough in the refrigerator for 24 hours after the second fold? thanks for the recipe btw!
Great to hear you're enjoying the recipe! Yes, we can refrigerate the dough for 24 hours after the second fold. Just make sure to cover it well to prevent drying out, and using high-protein (12.5-13%) flour is crucial. We can easily space out the stages of making the rolls over 3 days.
@@urbankitchen_channel alright thanks! This is not in the video but may I also know if you need to do a third fold just like croissants? or this new york roll just needs two folds.....
Just like with croissants, we do the first fold called "double turn" and then a "single turn". This stage is called "Lamination". Up until this point, it's all the same as with croissants.
Next comes the "forming" stage, where we roll up the dough before cutting into rolls. This stage is different.
The video description has a link to a downloadable recipe containing detailed step-by-step instructions. Please download it.
@@urbankitchen_channel whoops! I overlooked that! then is it advisable to put egg wash on our new york rolls?
@@anithabachchan You don't really need to use egg wash. When we brush it on croissants, we're aiming for two things: 1. Protecting the surface from drying out during proofing and baking, 2. Getting contrasting stripes on the surface, because during baking the edges of the croissant stretch out and parts without egg wash will be lighter. For rolls, proofing and baking happen in closed molds, so they're protected from surface drying. The sides also don't stretch outwards. If you want them to be shiny, it's better to treat the rolls after cooling. You can spray them with syrup from a sprayer or brush and then dry them slightly in the oven.
Where are these paddle boards from?
I made it myself out of a cutting board and a plate holder.
I want to do this until forming. But i want to bake it tomorrow..should i freeze it overnight or just put in the refrigerator overnight?
Hello, wrap the dough in plastic or put it in a container to prevent drying. The best place to leave it overnight is in a refrigerator at 4-6 degrees Celsius.
@@urbankitchen_channel tq so much🥰
@@urbankitchen_channelhi so we have to put in freezer or chiller??
This recipe can be prepared within 1 to 3 days. In any case, we only use a chiller (refrigerator); freezing is not required.
For croissant can I keep it in fridge after done second folding? So next day I can cut it for croissant. Because I need to do lot of croissants.