New York Rolls à la Vanille by @lesgourmandisesdeloubna

50 min

6 servings

🍞

2

Croissant dough

🥚

4

Egg yolk

🥛

380 ml

Whole milk

🍦

1.5

Vanilla bean

🍬

75 g

Sugar

🌽

30 g

Cornstarch

🧈

30 g

Butter

🥛

200 ml

Heavy cream

🍬

2 tbsp

Icing sugar

  1. Cut
    • Croissant dough

    Cut the croissant dough and place it into oiled ring molds.

  2. Brush
    • Egg yolk

    Brush the top with egg yolk for shine.

  3. Place

    Place a baking sheet and a saucepan on top so it bakes evenly flat.

  4. Bake
    • Croissant dough

    Bake for about 20 minutes at 180°C.

  5. Whisk
    • Egg yolks
    • Sugar
    • Cornstarch

    Whisk the egg yolks with the sugar and cornstarch.

  6. Add
    • Whole milk
    • Vanilla bean
    • Heavy cream

    Add the infused milk and cook over low heat until thickened to make the pastry cream.

  7. Add
    • Butter

    Off the heat, add the butter, cover with plastic wrap touching the surface, and let it cool completely in the fridge.

  8. Whip
    • Heavy cream
    • Vanilla bean
    • Icing sugar

    Whip the cream into chantilly with the vanilla and icing sugar.

  9. Pierce
    • Croissant dough

    Pierce the rolls with an apple corer.

  10. Fill
    • Croissant dough
    • Heavy cream

    Fill the rolls generously with the pastry cream.

  11. Pipe
    • Heavy cream
    • Vanilla bean

    Pipe the vanilla chantilly on top using a piping bag cut at an angle.

  12. Add

    Add the topping of your choice.

New York Rolls à la Vanille by @lesgourmandisesdeloubna

50 min

6 servings

🍞

2

Croissant dough

🥚

4

Egg yolk

🥛

380 ml

Whole milk

🍦

1.5

Vanilla bean

🍬

75 g

Sugar

🌽

30 g

Cornstarch

🧈

30 g

Butter

🥛

200 ml

Heavy cream

🍬

2 tbsp

Icing sugar

Preparation Steps

  1. Step 1/12

    Cut the croissant dough and place it into oiled ring molds.

    🍞Croissant dough
    🍰Ring molds

  2. Step 2/12

    Brush the top with egg yolk for shine.

    🥚Egg yolk
    🖌️Pastry brush

  3. Step 3/12

    Place a baking sheet and a saucepan on top so it bakes evenly flat.

    🍳Baking sheet
    🍲Saucepan

  4. Step 4/12

    Bake for about 20 minutes at 180°C.

    🍞Croissant dough

  5. Step 5/12

    Whisk the egg yolks with the sugar and cornstarch.

    🥚Egg yolks
    🍬Sugar
    🌽Cornstarch
    🥄Whisk

  6. Step 6/12

    Add the infused milk and cook over low heat until thickened to make the pastry cream.

    🥛Whole milk
    🍦Vanilla bean
    🥄Whisk
    🍲Saucepan

  7. Step 7/12

    Off the heat, add the butter, cover with plastic wrap touching the surface, and let it cool completely in the fridge.

    🧈Butter
    🧻Plastic wrap

  8. Step 8/12

    Whip the cream into chantilly with the vanilla and icing sugar.

    🥛Heavy cream
    🍦Vanilla bean
    🍬Icing sugar
    🥄Whisk

  9. Step 9/12

    Pierce the rolls with an apple corer.

    🍞Croissant dough
    🍎Apple corer

  10. Step 10/12

    Fill the rolls generously with the pastry cream.

    🍞Croissant dough

  11. Step 11/12

    Pipe the vanilla chantilly on top using a piping bag cut at an angle.

    🥛Heavy cream
    🫙Piping bag

  12. Step 12/12

    Add the topping of your choice.

Composition

Ingredients

Types

Grains, Dairy, Eggs, Spices, Sweeteners, Starches

Ingredients

Croissant dough, Egg yolk, Whole milk, Vanilla bean, Sugar, Cornstarch, Butter, Heavy cream, Icing sugar

Notes

Croissant dough (ready-made puff/croissant dough sheets), Egg yolk (for egg wash), Vanilla bean (Bourbon vanilla from Madagascar), Sugar (for the pastry cream), Heavy cream (very cold, for the chantilly)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

350 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 22g, Fiber: 0.5g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 180mg, Phosphorus: 110mg, Potassium: 130mg

Vitamins

Vitamin A: 180mcg, Vitamin D: 0.5mcg, Vitamin B2: 0.15mg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Ring molds, Pastry brush, Baking sheet, Saucepan, Whisk, Plastic wrap, Apple corer, Piping bag

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Any

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French, American

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Creamy, Soft, Light

Flavors

Vanilla, Sweet, Buttery, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (store in an airtight container,best consumed fresh as the dough softens over time), freezer : not recommended (pastry cream and chantilly do not freeze well)