Lemon Meringue 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
    1807

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 smooth zesty lemon pastry cream and finished with meringue for an ultimate pastry treat. To make this recipe you will need 12 cm x 4 cm moulds

recipe updated Dec 8, 2023

Ingredients

  • Water icon
    Water
    160 g
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Egg yolk icon
    Egg yolk
    60 g
  • Caster sugar icon
    Caster sugar
    210 g
  • Cornstarch icon
    Cornstarch
    20 g
  • Whipping cream icon
    Whipping cream
    250 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
  • Lemon curd icon
    Lemon curd
    300 g
  • Egg white icon
    Egg white
    60 g
  • Unsalted butter icon
    Unsalted butter
    240 g

Tools

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

Step preview

  1. Make the crème pâtissière
  2. Fit the Creaming Beater
  3. Add the ingredients into a jug and mix to combine
  4. Add the 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. Transfer the mixture into a clean bowl, cover with plastic wrap and place in the fridge
  9. Make the dough
  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. Add butter
  14. Mix – 8 minutes, speed 1
  15. Remove the Dough Tool
  16. Cover the dough with kitchen towel and let rest – 30 minutes
  17. Place a whole butter in between the parchment paper and roll out into 20 cm x 20 cm square
  18. Place in the fridge until needed
  19. Place the dough on a lightly floured surface and roll out into 40 cm x 20 cm rectangle
  20. Place the chilled flat butter into the centre of the dough
  21. Fold two ends of the dough to the middle
  22. Roll the dough to 60 cm x 20 cm ensuring the middle seam is rolled vertically
  23. Fold the two ends of the dough to the middle
  24. Fold the dough over in half and cover in plastic wrap
  25. Place in the fridge – 1 hour
  26. Place the chilled dough on a lightly floured surface
  27. Roll the dough into 60 cm x 20 cm rectangle
  28. Fold the bottom edge just over the centre and fold the top down to cover the first fold
  29. Cover with plastic wrap and place in the fridge – 30 minutes
  30. Place the chilled dough on a lightly floured surface
  31. Roll out until 4 mm thick and cut into 60 cm x 40 cm rectangle
  32. Brush the dough with water then carefully roll the dough shorter side up into a log
  33. Cover with plastic wrap and place in the fridge – 20 minutes
  34. Grease the baking tray and and line with parchment paper
  35. Grease the ring moulds and place onto the baking tray
  36. Remove the chilled dough from the fridge and trim the ends
  37. Cut the dough into 4.5 cm pieces
  38. Place into the moulds and cover with a damp kitchen towel
  39. Prove – 2 hours 30 minutes
  40. Preheat the oven to 175ºC
  41. Place a sheet of greaseproof paper on top of the ring moulds
  42. Place another baking tray on top
  43. Bake – 15 minutes, 175ºC
  44. Remove from the oven and carefully flip the rolls
  45. Place back into the oven and bake – 15 minutes, 175ºC
  46. Remove from the oven and transfer to a cooling rack to cool completely
  47. Make the lemon crème pâtissière filling
  48. Clean the appliance bowl and fit the Whisk Tool
  49. Transfer the chilled crème pâtissière and lemon curd into the appliance bowl
  50. Mix – 2 minutes, speed Max
  51. Transfer the filling 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
  54. Make the meringue topping
  55. Clean the appliance bowl and fit the Whisk Tool
  56. Add the ingredients into the appliance bowl
  57. Mix – 1 min, speed Max
  58. Add sugar while machine is running - 3 minutes, speed Max
  59. Transfer the meringue into a piping bag fitted with a large petal tip
  60. Pipe meringue side to side over the top of each roll to cover the holes
  61. Carefully blowtorch over the meringue
  62. Serve
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