CHOCOLATE + HAZELNUT NEW-YORK ROLLS
Welcome back my Franchizz! We are staying another item from the croissant family before we switch back to a savoury recipe. By the way, feel free to suggest recipes you'd like to see on the channel. Now to make the croissant dough does take a while and maybe not the first thing you should try to make. However, home bakers could definitely try as many of my followers have made them successfully. What I want you to splurge on; the ingredients. Ideally, a European flour with a nice gluten stengh would be ideal but not obligatory. BUT, the butter is a must, you NEED a European style butter, 84% fat minimum. If you can find a laminating butter, more pliable it will be so perfect. I can see you've already stopped reading and already gathering the ingredients..Well I don't blame you, let's get cooking, shall we?!Bon Appétit!If you enjoyed this recipe, please like, comment and share and I'll catch you on the flip side.
Equipment
- 1 Rolling pin
- 4 Ring moulds
- 1 Pastry tray + Silpat
- 1 Piping bag + tip
- 1 Pastry cutter
- 1 Pastry brush
Ingredients
NEW YORK ROLLS
- 1 recipe Croissant dough (see recipe on the blog)
FILLING
- 1 recipe Hazelnut and vanilla pastry cream (see recipe on the blog)
TOPPING
- 50 gr Hazelnut paste
- 17 gr Milk chocolate
- 17 gr White chocolate
- 34 gr Feuillantine
- 25 gr Roasted hazelnuts
Instructions
NEW YORK ROLLS
- First make the croissant dough according to the recipe.
- Roll the dough into a rectangle of about 40 x 12 cm. Roll the dough starting from the top edge to the bottom.
- Cut into 4 equal pieces, the pieces should be 0,5 cm longer than the height of the pastry ring you are using.
- Line up the pastry rings with parchment paper. Place them on a baking tray lined with silpat or parchment paper.
- Place the dough rolls inside of each pastry ring. Cover the top of pastry rings with a sheet of baking paper.
- Let them rest for 2 hours at room temperature (25 degrees celsius)
- Place another baking tray on top, make sure the baking tray has enough weight.
- Bake in a 180°C (350F) preheated oven for about 25-30 minutes. (The rolls should have filled the entire pastry ring and be golden brown in color.)
- Take out of the oven and remove from the pastry rings.
- Let the rolls cool off completely.
FILLING
- Make the recipe according to the recipe.
- Place in a piping bag fitted with a piping filling tip.
- Make 3 holes in each croissant roll and fill them up with the pastry cream and let it rest standing up.
TOPPING
- Chop up the hazelnuts and set them aside.
- In a stainless steel bowl, place the milk and white chocolate, the praliné and set up on a double boiler.
- Once almost melted, take it off the heat and finish stirring it off until fully combined and melted.
- Fold in the feuillantine and place it in a piping bag.
- Pipe it over the rolls making sure to hide the holes from the pastry cream.
- Cover with hazelnuts and let it cool off until set.
- That's about it, time to enjoy. Bon appétit!
