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New York roll
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.
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Kneading, first proof & shaping the brioch dough
Techniques covered
- Shape a dough prior to the layering process
- Dough proofing
- Kneading brioche dough with a mixer
- Shaping butter prior to the layering process
- Making a single fold
- Making a double fold
- Flour a work surface
- Making puff pastry brioche dough
- Cutting puff pastry
- Baking a Viennese pastry
- Shaping a New York roll
- Shaping Viennese pastries
- Rolling out puff pastry
- Diluting caramel
- Making a butter caramel
- Flavoring a cream
- Making an egg-free cream
- Thinning a mix
- 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 with dried fruit
- Decorating using a piping bag (without tip)
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