Vanilla New York Rolls
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 6hrs 50mins
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- Serves
- 4
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- 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
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- Water
- 160 g
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- Unsalted butter
- 50 g
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- Unsalted butter
- 240 g
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- Egg yolk
- 60 g
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- Caster sugar
- 90 g
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- Cornflour
- 20 g
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- Whipping cream
- 250 g
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- Vanilla extract
- 1 teaspoon
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- Whole milk
- 250 g
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- Plain flour
- 520 g
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- Honey
- 10 g
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- Salt
- 10 g
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- Dried yeast
- 10 g
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- Milk
- 100 g
Tools
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Oven
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Stove
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Kenwood Chef
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Saucepan
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Medium bowl
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Ring mould
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Piping bag
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Baking tray - medium
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Cooling rack
Step preview
- Make the crème pâtissière filling
- Add the ingredients into a medium bowl
- Stir until combined and light in colour and then set aside
- Add the ingredients into a medium saucepan
- Heat until it starts to simmer – medium-high heat
- Pour the milk mixture into the medium bowl and stir to combine with the egg mixture
- Transfer the content of the medium bowl back into the saucepan
- Cook until it thickened – medium-high heat
- Transfer the mixture into a clean medium bowl and cover with plastic wrap
- Chill in the fridge until ready to use
- Now, make the dough
- Clean the appliance bowl and fit the Dough Tool
- Add the ingredients into the appliance bowl
- Mix - 3 minutes, speed Min
- Then add butter
- Mix – 8 minutes, speed 1
- Remove the Dough Tool and the appliance bowl and cover with a kitchen towel
- Let rest – 30 minutes
- Place a whole butter in between parchment paper and roll out to 20 cm x 20 cm square
- Chill in the fridge until needed
- Place the dough on a lightly floured work surface and roll out into a 40 cm x 20 cm rectangle
- Remove the chilled flat butter from the fridge and remove the parchment paper
- Place the butter in the centre of the dough
- Pull the edges of the dough into the centre
- Tightly pinch the seams to seal
- Roll out the dough into a 60 cm x 20 cm rectangle, ensuring that the middle seam is rolled vertically
- Fold the two ends of the dough to the middle
- Fold the dough over in half and cover with plastic wrap
- Chill in the fridge – 1 hour
- Place the dough on a lightly floured work surface
- Roll the dough into a 60 cm x 20 cm rectangle
- Roll the longer side of the rectangle upwards
- Fold the dough into thirds and cover with plastic wrap
- Chill in the fridge – 30 minutes
- Place the dough on a lightly floured work surface
- Roll out until 4 mm thick and cut into a 60 cm x 40 cm rectangle
- Brush the dough with a little water
- Roll the dough into a log, starting from the short side and cover with plastic wrap
- Chill in the fridge – 20 minutes
- Grease the baking tray and line with parchment paper
- Grease the ring moulds and place onto the baking tray
- Remove the chilled dough from the fridge and trim the ends
- Cut the dough into 4.5 cm pieces
- Place each piece into ring moulds and cover with a damp kitchen towel
- Prove – 2 hours 30 minutes
- Preheat an oven to 175ºC
- Place a sheet of greaseproof paper on top of the ring moulds
- Place another baking tray on top
- Bake – 15 minutes, 175ºC
- Remove from the oven, carefully flip the rolls and place them back into the moulds
- Bake – 15 minutes, 175ºC
- Remove from the oven and let cool completely on a cooling rack
- Transfer the chilled vanilla crème patissiere into a piping bag fitted with a long tip
- Carefully pierce two holes on top of each roll
- Pipe the filling into the rolls and over the top of each roll to cover the two holes
- Serve