New York roll

New York roll

Joël Schwalbach
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Expert
Recipe Time Icon
1h20
10
Videos
The quintessential New York roll, made with a flaky brioche dough for an even softer and crispier result; its vanilla caramel version with vanilla cream, salted butter caramel, vanilla icing and caramel chips, and the pistachio version, filled with pistachio cream and chopped pistachios.
New York roll
Completion time
Preparation
1h20
Baking
20m
Resting
14h50
Techniques taught
  • Dough proofing
  • Shape a dough prior to the layering process
  • Kneading brioche dough with a mixer
  • Shaping butter prior to the layering process
  • Flour a work surface
  • Giving a double fold
  • Giving a single fold
  • Making puff pastry brioche dough
  • Shaping Viennese pastries
  • Rolling out puff pastry
  • Cutting puff pastry
  • Baking a Viennese pastry
  • Shaping a New York roll
  • Diluting caramel
  • Making a butter caramel
  • Thinning a mix
  • Flavoring a cream
  • Making an egg-free cream
  • Making a dry caramel
  • Making a glaze
  • Piping with a tip
  • Filling a piping bag
  • Using a piping bag
  • Piping without using a tip
  • Garnishing a viennoiserie
  • Decorating using a piping bag (without tip)
  • Decorating with dried fruit
Discover the first step of this course for free

Step 1 : Kneading, first proof & shaping the brioch dough

Joël Schwalbach
Joël Schwalbach
Best Craftsman of France (MOF), Bakery | Educator & Artisan
Best Craftsman of France (MOF), Bakery | Educator & Artisan

Step 2 : Shaping the butter into a square

Step 3 : Layering: 1 double fold & 1 simple fold

Step 4 : Rolling out, shaping, final proof & baking

Step 5 : Salted butter caramel

Step 6 : Vanilla & pistachio-flavored creams

Step 7 : Caramel chips

Step 8 : Vanilla glaze

Step 9 : Filling the rolls

Step 10 : Finishing touches on the rolls & presentation

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