How to Make a New York Roll: The Famous Croissant Revisited by Chef Norbert Tarayre

“Warning, this viennoiserie made from puff pastry with delicious round curves can make the addictive consumer“, would we have read description under the New York Roll of Norbert Tarayre if it was sold in bakery. Alas, this is not the case, then in the kitchen to make one at home (promise it’s not Wizard) !

The ingredients of the New York Roll by chef Norbert Tarayre

For this recipe, the chef uses croissant dough (leavened puff pastry, editor’s note). But if you don’t want to start this recipe (we grant you, it’s a bit long to do), go to your boulanger and ask him 1 kg of puff pastry ! If you have too much, you can freeze part.

Croissant dough:

• 1 kilo of flour (half T45, half T65)
• 400 g of water + 20 g for adjustment
• 50g egg
• 18g fresh yeast
• 12 g de sel
• 100g sugar
• 20g honey
• 70g butter
• 400 g tourage butter

Accompaniement :

• 125g fresh strawberries
• 1 lemon
• 60g of sugar
• food pectin powder

Gilding and decoration:

• 300g egg yolks
• 30 g liquid cream
• Icing sugar

The steps of the New York Roll recipe by chef Norbert Tarayre

To achieve this New York Rollyou will have to start the day before while preparing croissant dough by following the steps in this video.

1. On a floured work surfaceroll out the croissant dough using a roll pastry and remove the ornaments to get a beautiful rectangle of dough. Cut out this rectangle in two in width.
2. Make a first roll with one of the rectangles, tighten wellThen roll it up in the other piece of dough so as to obtain a maxi roll.
3. Laissez push this roll during 40 minutes at room temperature.
4. Preheat your oven at 180°C.
5. Hull the strawberriespass them quickly to the blender to crush them roughly (the idea is not to get a coulis).
6. Done heat strawberries in a saucepan with a tablespoon of lemon juice. Pour it sucre to which you have previously mixed a pinch of pectin. Done boil all during 2-3 minutes. Laissez chill the preparation.
7. Done melt the chocolate water bath.
8. brush your New York Roll with the beaten egg and cream mixture.
9. On a plaque covered with a sheet of parchment paperplace your New York Roll dough in a pastry ring et cover from another plate. Bake for 30 minutes.
10. Once your slightly cooled New York Roll, garnish it with the strawberry confit using a piping bag. Cover the top with chocolate preparation.
11. Sprinkle with icing sugar just avant to taste.