New York Rolls Filled with Chocolate Pastry Cream by @decoracondolcezza

30 min

6 servings

🍞

780 g

Strong bread flour

🍬

140 g

Sugar

🧂

12 g

Salt

🥛

490 ml

Whole milk

🧈

75 g

Butter

🍞

36 g

Fresh yeast

🥛

30 ml

Whipping cream

🥚

1

Egg yolk

🌽

15 g

Cornstarch

🍫

60 g

Dark chocolate

  1. Knead
    • Strong bread flour
    • Sugar
    • Salt

    Knead all the croissant dough ingredients together for 10-12 minutes, until the dough is smooth and elastic.

  2. Divide

    Divide the dough into 2 equal-weight portions, shape each into a ball, then roll out into 2 rectangles of about 40 x 22 cm.

  3. Cover

    Cover with cling film and rest in the freezer for 6-8 hours or overnight.

  4. Heat
    • Whole milk
    • Whipping cream

    Heat the milk together with the cream in a saucepan.

  5. Mix
    • Sugar
    • Egg yolk
    • Cornstarch

    Mix the sugar with the egg yolks, then add the cornstarch and mix.

  6. Pour
    • Whole milk
    • Whipping cream

    Pour the hot milk over the yolk cream bowl, mix, then pour the mixture back into the saucepan.

  7. Stir
    • Whipping cream

    Stir over medium heat until the cream starts to thicken.

  8. Stir
    • Dark chocolate
    • Butter
    • Whipping cream

    Remove from the heat and stir in the chocolate and butter, mixing until the cream is smooth and glossy.

  9. Pour
    • Whipping cream

    Pour the cream into a bowl, cover with cling film directly on the surface, and refrigerate for 8-10 hours.

New York Rolls Filled with Chocolate Pastry Cream by @decoracondolcezza

30 min

6 servings

🍞

780 g

Strong bread flour

🍬

140 g

Sugar

🧂

12 g

Salt

🥛

490 ml

Whole milk

🧈

75 g

Butter

🍞

36 g

Fresh yeast

🥛

30 ml

Whipping cream

🥚

1

Egg yolk

🌽

15 g

Cornstarch

🍫

60 g

Dark chocolate

Preparation Steps

  1. Step 1/9

    Knead all the croissant dough ingredients together for 10-12 minutes, until the dough is smooth and elastic.

    🍞Strong bread flour
    🍬Sugar
    🧂Salt
    🥛Whole milk
    🧈Butter
    🍞Fresh yeast

  2. Step 2/9

    Divide the dough into 2 equal-weight portions, shape each into a ball, then roll out into 2 rectangles of about 40 x 22 cm.

    🥖Rolling pin

  3. Step 3/9

    Cover with cling film and rest in the freezer for 6-8 hours or overnight.

    🧻Cling film

  4. Step 4/9

    Heat the milk together with the cream in a saucepan.

    🥛Whole milk
    🥛Whipping cream
    🍲Saucepan

  5. Step 5/9

    Mix the sugar with the egg yolks, then add the cornstarch and mix.

    🍬Sugar
    🥚Egg yolk
    🌽Cornstarch
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/9

    Pour the hot milk over the yolk cream bowl, mix, then pour the mixture back into the saucepan.

    🥣Mixing bowl
    🥄Whisk

  7. Step 7/9

    Stir over medium heat until the cream starts to thicken.

    🍲Saucepan
    🥄Whisk

  8. Step 8/9

    Remove from the heat and stir in the chocolate and butter, mixing until the cream is smooth and glossy.

    🍫Dark chocolate
    🧈Butter
    🥄Whisk

  9. Step 9/9

    Pour the cream into a bowl, cover with cling film directly on the surface, and refrigerate for 8-10 hours.

    🥣Mixing bowl
    🧻Cling film

Composition

Ingredients

Types

Grains, Sugar, Spices, Dairy, Leavening agent, Eggs, Starch, Confectionery

Ingredients

Strong bread flour, Sugar, Salt, Whole milk, Butter, Fresh yeast, Whipping cream, Egg yolk, Cornstarch, Dark chocolate

Notes

Strong bread flour (for the croissant dough), Sugar (for the croissant dough), Salt (for the croissant dough), Whole milk (for the croissant dough, for the chocolate pastry cream filling), Butter (cold, for the croissant dough), Fresh yeast (for the croissant dough), Whipping cream (35% fat, for the filling), Egg yolk (size L, for the filling), Cornstarch (for the filling), Dark chocolate (Decora brand, for the filling)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

420 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 55g, Fat: 18g, Fiber: 2g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 2mg, Sodium: 380mg, Potassium: 180mg, Magnesium: 20mg

Vitamins

Vitamin A: 120µg, Vitamin B2 (Riboflavin): 0.2mg, Vitamin D: 0.3µg, Vitamin E: 0.6mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Rolling pin, Cling film, Saucepan, Mixing bowl, Whisk

Appliances

Stand mixer, Refrigerator, Freezer, Stove

Type

Type

Type Of Dish

Bread, Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@decoracondolcezza

Origin

Cuisine

French

Geographic

Spain, Europe

Various

Aspect

Texture

Flaky, Crunchy, Creamy, Smooth

Flavors

Chocolatey, Sweet, Buttery, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

baked rolls : 2-3 days (store in an airtight container,best eaten fresh the day of baking for optimal crunch), unbaked shaped dough : 6-8 hours or overnight (freezer,wrapped in cling film), chocolate pastry cream : 8-10 hours before use; up to 2 days total (refrigerate,cover with cling film directly on the surface)