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
based on 1 ratings

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 Nov 7, 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
  • Cornstarch icon
    Cornstarch
    20 g
  • All purpose flour icon
    All purpose 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
  • Whole milk icon
    Whole milk
    250 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Cutting board
  • kCook icon Work surface
  • kCook icon Work surface
  • kCook icon Work surface
  • kCook icon Cake tin
  • kCook icon Ring mold
  • kCook icon Baking tray - medium
  • kCook icon Jug
  • kCook icon Piping bag
  • kCook icon Lightly floured surface
  • kCook icon Cooling rack

Step preview

  1. Make the crème pâtissière filling
  2. Add the ingredients into a jug, stir to combine and set aside
  3. Fit the Creaming Beater
  4. Add the ingredients into the appliance bowl, fit the splashguard
  5. Mix – 30 seconds, speed 1
  6. While the machine is running, slowly pour the milk mixture – 30 seconds, speed 1
  7. Cook – 7 minutes, 85ºC, speed Min
  8. Transfer the mixture into a medium bowl and cover with plastic wrap
  9. Chill in the fridge until ready to use
  10. Clean the appliance bowl and fit the Dough Tool
  11. Add the ingredients into the appliance bowl
  12. Mix - 3 minutes, speed Min
  13. Then add butter
  14. Mix – 8 minutes, speed 1
  15. Remove the Dough Tool and the appliance bowl and cover with a kitchen towel
  16. Let rest – 30 minutes
  17. Place a whole butter in between parchment paper and roll out to 20 cm x 20 cm square
  18. Chill in the fridge until needed
  19. Place the dough on a lightly floured work surface and roll out into a 40 cm x 20 cm rectangle
  20. Remove the chilled flat butter from the fridge and remove the parchment paper
  21. Place the butter in the centre of the dough
  22. Pull the edges of the dough into the centre
  23. Tightly pinch the seams to seal
  24. Roll out the dough into a 60 cm x 20 cm rectangle, ensuring that the middle seam is rolled vertically
  25. Fold the two ends of the dough to the middle
  26. Fold the dough over in half and cover with plastic wrap
  27. Chill in the fridge – 1 hour
  28. Place the dough on a lightly floured work surface
  29. Roll the dough into a 60 cm x 20 cm rectangle
  30. Roll the longer side of the rectangle upwards
  31. Fold the dough into thirds and cover with plastic wrap
  32. Chill in the fridge – 30 minutes
  33. Place the dough on a lightly floured work surface
  34. Roll out until 4 mm thick and cut into a 60 cm x 40 cm rectangle
  35. Brush the dough with a little water
  36. Roll the dough into a log, starting from the short side and cover with plastic wrap
  37. Chill in the fridge – 20 minutes
  38. Grease the baking tray and line with parchment paper
  39. Grease the ring moulds and place onto the baking tray
  40. Remove the chilled dough from the fridge and trim the ends
  41. Cut the dough into 4.5 cm pieces
  42. Place each piece into ring moulds and cover with a damp kitchen towel
  43. Prove – 2 hours 30 minutes
  44. Preheat an oven to 175ºC
  45. Place a sheet of greaseproof paper on top of the ring moulds
  46. Place another baking tray on top
  47. Bake – 15 minutes, 175ºC
  48. Remove from the oven, carefully flip the rolls and place them back into the moulds
  49. Bake – 15 minutes, 175ºC
  50. Remove from the oven and let cool completely on a cooling rack
  51. Transfer the chilled vanilla crème patissiere into a piping bag fitted with a long tip
  52. Carefully pierce two holes on top of each roll
  53. Pipe the filling into the rolls and over the top of each roll to cover the two holes
  54. Serve
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