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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.
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Prep Time 2 hours
Cook Time 25 minutes
Resting + proofing 16 hours
Total Time 18 hours 25 minutes
Servings: 4 portions
Course: Breakfast
Cuisine: French
Ingredients Equipment Method Video

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

Equipment

  • 1 Rolling pin
  • 4 Ring moulds
  • 1 Pastry tray + Silpat
  • 1 Piping bag + tip
  • 1 Pastry cutter
  • 1 Pastry brush

Method
 

NEW YORK ROLLS
  1. First make the croissant dough according to the recipe.
  2. Roll the dough into a rectangle of about 40 x 12 cm. Roll the dough starting from the top edge to the bottom.
  3. Cut into 4 equal pieces, the pieces should be 0,5 cm longer than the height of the pastry ring you are using.
  4. Line up the pastry rings with parchment paper. Place them on a baking tray lined with silpat or parchment paper.
  5. Place the dough rolls inside of each pastry ring. Cover the top of pastry rings with a sheet of baking paper.
  6. Let them rest for 2 hours at room temperature (25 degrees celsius)
  7. Place another baking tray on top, make sure the baking tray has enough weight.
  8. 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.)
  9. Take out of the oven and remove from the pastry rings.
  10. Let the rolls cool off completely.
FILLING
  1. Make the recipe according to the recipe.
  2. Place in a piping bag fitted with a piping filling tip.
  3. Make 3 holes in each croissant roll and fill them up with the pastry cream and let it rest standing up.
TOPPING
  1. Chop up the hazelnuts and set them aside.
  2. In a stainless steel bowl, place the milk and white chocolate, the praliné and set up on a double boiler.
  3. Once almost melted, take it off the heat and finish stirring it off until fully combined and melted.
  4. Fold in the feuillantine and place it in a piping bag.
  5. Pipe it over the rolls making sure to hide the holes from the pastry cream.
  6. Cover with hazelnuts and let it cool off until set.
  7. That's about it, time to enjoy. Bon appétit!

Video