New York roll

New York roll

Joël Schwalbach
Difficulty Icon
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

Joël Schwalbach

Joël Schwalbach

Best Craftsman of France (MOF), Bakery | Educator & Artisan
Joël Schwalbach received the title of Best Craftsman of France (MOF), Bakery in 2015 and works as a baker in Rohrbach-lès-Bitche.

Born into a family of bakers in the Moselle region, Joël Schwalbach had a precocious vocation for his trade: at the tender age of 7, he already knew he wanted to become a baker. So, naturally, after having completed 9th grade, he decided to get a CAP (vocational training certificate), which he earned in Strasbourg with the Compagnons du Devoir. In the meantime, he became Best Apprentice of France in 2006, and went on to obtain a professional certificate from the Chambre de Métiers. Then he diversified his skills and earned a CAP in pastry making, as well as a technical certificate in pastry making. He completed his training with an advanced vocational degree which he received from the INBP in 2011.
At that time, Joël Schwalbach started working for the family business.

In 2013, he and his brother -who is also a baker, decided to take part in the MOFs competition.
In 2015, after two years of preparation, it is the consecration: both brothers received the title of Best Craftsman of France (MOF).
Back in 2016, Joel Schwalbach took over the family business in Rohrbach-lès-Bitche and still thrives in this environment on a daily basis.

At the same time, the Chef gives training courses in France and abroad to schools and artisans, passing on his know-how with passion.

For VoilaChef, Joël Schwalbach embarks you into his world of baking, with 3 bakery creations, both traditional and trendy: authentic Alsatian pretzels and mauricettes, burger buns and lastly, his quintessential New York rolls, declined in a vanilla and a pistachio version.

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Ruthy
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May
2024
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10
May
2024
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I really like Voilà Chef's courses.
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Lisa C
3
February
2024
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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2024
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