New York Rolls - Croissant Rolls - Pain au Chocolat Suprême

Рет қаралды 14,233

Жыл бұрын

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.com/document/d/16...

Пікірлер: 25

@MyYvFr 4 ай бұрын

Great video! Could you tell me where you got the wooden divider to display the finished pastries?

@urbankitchen_channel 4 ай бұрын

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.

@dhanabalgilli5990 3 ай бұрын

I tried it comes good.. If I want make double quantity. What's the size will be for the dough sheet out?

@urbankitchen_channel 3 ай бұрын

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.

@dhanabalgilli5990 Ай бұрын

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

@urbankitchen_channel Ай бұрын

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.

@christellehernandez7281 3 ай бұрын

Hi! How many butter for the lamination?

@urbankitchen_channel 3 ай бұрын

Hi! 220-250 g. (7.8-8.8 oz).

@anithabachchan 3 ай бұрын

Hi can you leave the dough in the refrigerator for 24 hours after the second fold? thanks for the recipe btw!

@urbankitchen_channel 3 ай бұрын

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.

@anithabachchan 3 ай бұрын

@@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.....

@urbankitchen_channel 3 ай бұрын

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.

@anithabachchan 3 ай бұрын

@@urbankitchen_channel whoops! I overlooked that! then is it advisable to put egg wash on our new york rolls?

@urbankitchen_channel 3 ай бұрын

@@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.

@keonazhar9771 4 ай бұрын

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?

@urbankitchen_channel 4 ай бұрын

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.

@keonazhar9771 4 ай бұрын

@@urbankitchen_channel tq so much🥰

@burger9336 4 ай бұрын

@@urbankitchen_channelhi so we have to put in freezer or chiller??

@urbankitchen_channel 4 ай бұрын

This recipe can be prepared within 1 to 3 days. In any case, we only use a chiller (refrigerator); freezing is not required.

@dhanabalgilli5990 Ай бұрын

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.