Chocolate 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
    1847

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 rich chocolate pastry cream and finished with smooth chocolate ganache for a super indulgent pastry treat. To make this recipe you will need 12 cm x 4 cm moulds.

recipe updated Nov 16, 2023

Ingredients

  • Dark chocolate icon
    Dark chocolate
    185 g
  • Water icon
    Water
    160 g
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Egg yolk icon
    Egg yolk
    60 g
  • Caster sugar icon
    Caster sugar
    90 g
  • Cornstarch icon
    Cornstarch
    20 g
  • Whipping cream icon
    Whipping cream
    350 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Whole milk icon
    Whole milk
    250 g
  • All purpose flour icon
    All purpose flour
    520 g
  • Salt icon
    Salt
    10 g
  • Honey icon
    Honey
    10 g
  • Dried yeast icon
    Dried yeast
    10 g
  • Milk icon
    Milk
    100 g
  • Unsalted butter icon
    Unsalted butter
    240 g
  • Unsalted butter icon
    Unsalted butter
    25 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Piping bag
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Baking tray - large
  • kCook icon Ring mold

Step preview

  1. Make the chocolate crème pâtissière
  2. Fit the Creaming Beater
  3. Add the ingredients into a jug and stir to combine
  4. Add the next ingredients into the appliance bowl, fit the splashguard
  5. Mix – 30 seconds, speed 1
  6. Pour the vanilla mixture while machine is running - 30 seconds, speed 1
  7. Cook – 7 minutes, 85ºC, speed Min
  8. Then add chocolate
  9. Mix – 4 minutes, speed Min
  10. Add butter
  11. Mix – 1 minute, speed Min
  12. Transfer the mixture into a clean bowl, cover with plastic wrap and place in the fridge
  13. Make the dough
  14. Clean the appliance bowl and fit the Dough Tool
  15. Add the ingredients into the appliance bowl
  16. Mix – 3 minutes, speed Min
  17. Add butter
  18. Mix – 8 minutes, speed 1
  19. Remove the Dough Tool
  20. Cover the appliance bowl with a kitchen towel and let rest – 30 minutes
  21. Place a whole butter in between parchment paper and roll out to 20 cm x 20 cm square
  22. Chill in the fridge until needed
  23. Place the dough on a lightly floured surface and roll out into 40 cm x 20 cm rectangle
  24. Place the chilled flat butter into the centre of the dough
  25. Fold two ends of the dough to the middle
  26. Tightly pinch the seams to seal
  27. Roll the dough into a 60 cm x 20 cm rectangle, ensuring the middle seam is rolled vertically
  28. Fold the two ends of the dough to the middle
  29. Fold the dough over in half and cover with plastic wrap
  30. Chill in the fridge – 1 hour
  31. Place the dough on a lightly floured work surface
  32. Roll the dough into a 60 cm x 20 cm rectangle
  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 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 filling 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
  56. Make the ganache
  57. Clean the appliance bowl and fit the Creaming Beater
  58. Add the ingredients into the appliance bowl
  59. Cook – 5 minutes, 45ºC, speed Stir 1
  60. Transfer the ganache into a clean bowl and cover with plastic wrap
  61. Place in the fridge to thicken – 10 minutes
  62. Remove the ganache from the fridge and transfer into a piping bag with a small round tip
  63. Pipe the ganache over the top of the rolls to cover two holes
  64. Serve
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