Vanilla New York Rolls

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    6hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1439

Step into pastry paradise with the New York Roll, also known as the Supreme Roll. This pastry masterpiece begins with a croissant dough that is expertly moulded into a perfectly round shape, then baked until it achieves a golden, flaky crust and a pillowy-soft interior. It is then filled with velvety smooth vanilla pastry cream for a super indulgent pastry treat.

recipe updated 7 Nov. 2023

Ingredients

  • Water icon
    Water
    160 g
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Unsalted butter icon
    Unsalted butter
    240 g
  • Egg yolk icon
    Egg yolk
    60 g
  • Caster sugar icon
    Caster sugar
    90 g
  • Cornflour icon
    Cornflour
    20 g
  • Thickened cream icon
    Thickened cream
    250 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Full cream milk icon
    Full cream milk
    250 g
  • Plain flour icon
    Plain flour
    520 g
  • Honey icon
    Honey
    10 g
  • Salt icon
    Salt
    10 g
  • Dried yeast icon
    Dried yeast
    10 g
  • Milk icon
    Milk
    100 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Ring mold
  • kCook icon Piping bag
  • kCook icon Baking tray - medium
  • kCook icon Cooling rack

Step preview

  1. Make the crème pâtissière filling
  2. Add the ingredients into a medium bowl
  3. Stir until combined and light in colour and then set aside
  4. Add the ingredients into a medium saucepan
  5. Heat until it starts to simmer – medium-high heat
  6. Pour the milk mixture into the medium bowl and stir to combine with the egg mixture
  7. Transfer the content of the medium bowl back into the saucepan
  8. Cook until it thickened – medium-high heat
  9. Transfer the mixture into a clean medium bowl and cover with plastic wrap
  10. Chill in the fridge until ready to use
  11. Now, make the dough
  12. Clean the appliance bowl and fit the Dough Tool
  13. Add the ingredients into the appliance bowl
  14. Mix - 3 minutes, speed Min
  15. Then add butter
  16. Mix – 8 minutes, speed 1
  17. Remove the Dough Tool and the appliance bowl and cover with a kitchen towel
  18. Let rest – 30 minutes
  19. Place a whole butter in between parchment paper and roll out to 20 cm x 20 cm square
  20. Chill in the fridge until needed
  21. Place the dough on a lightly floured work surface and roll out into a 40 cm x 20 cm rectangle
  22. Remove the chilled flat butter from the fridge and remove the parchment paper
  23. Place the butter in the centre of the dough
  24. Pull the edges of the dough into the centre
  25. Tightly pinch the seams to seal
  26. Roll out the dough into a 60 cm x 20 cm rectangle, ensuring that the middle seam is rolled vertically
  27. Fold the two ends of the dough to the middle
  28. Fold the dough over in half and cover with plastic wrap
  29. Chill in the fridge – 1 hour
  30. Place the dough on a lightly floured work surface
  31. Roll the dough into a 60 cm x 20 cm rectangle
  32. Roll the longer side of the rectangle upwards
  33. Fold the dough into thirds and cover with plastic wrap
  34. Chill in the fridge – 30 minutes
  35. Place the dough on a lightly floured work surface
  36. Roll out until 4 mm thick and cut into a 60 cm x 40 cm rectangle
  37. Brush the dough with a little water
  38. Roll the dough into a log, starting from the short side and cover with plastic wrap
  39. Chill in the fridge – 20 minutes
  40. Grease the baking tray and line with parchment paper
  41. Grease the ring moulds and place onto the baking tray
  42. Remove the chilled dough from the fridge and trim the ends
  43. Cut the dough into 4.5 cm pieces
  44. Place each piece into ring moulds and cover with a damp kitchen towel
  45. Prove – 2 hours 30 minutes
  46. Preheat an oven to 175ºC
  47. Place a sheet of greaseproof paper on top of the ring moulds
  48. Place another baking tray on top
  49. Bake – 15 minutes, 175ºC
  50. Remove from the oven, carefully flip the rolls and place them back into the moulds
  51. Bake – 15 minutes, 175ºC
  52. Remove from the oven and let cool completely on a cooling rack
  53. Transfer the chilled vanilla crème patissiere into a piping bag fitted with a long tip
  54. Carefully pierce two holes on top of each roll
  55. Pipe the filling into the rolls and over the top of each roll to cover the two holes
  56. Serve
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