New york rolls
Spectacular homemade pastry rolls filled with pastry cream for when you need to impress your guests.
New york rolls
Spectacular homemade pastry rolls filled with pastry cream for when you need to impress your guests.
Tools
Ingredients
120 g cold water
1 tsp instant yeast
10 g caster sugar
250 g flour
1/2 tsp salt
180 g + 1 tbsp butter
1 tbsp simple sugar syrup
180 g pastry cream
60 g hazelnut spread
2 tbsp crushed nuts
Step by step
This recipe makes 6 rolls.
Pour water into the bowl of the stand mixer fitted with Dough Hook. Add yeast, sugar, flour, salt and 1 tablespoon of butter. Turn the stand mixer on speed 2 and knead for about 7 minutes. Wrap the dough in cling wrap and place in the fridge for 30 minutes.
Roll out the dough into a long rectangle. Soften the butter by pounding it with a rolling pin. Make sure the butter has the same width as the rectangle and is 1/3 of its length. Place the butter in the middle of the rectangle and fold the dough over it - the dough edges should meet perfectly on top of the butter. Close the edges and roll the dough out into a long rectangle of about 50 cm.
Fold the dough into the inside by taking 1/3 of the dough from one side and 3/4 of the dough from the other side. Roll out again into a rectangle and fold the dough again. Repeat one more time. Fold the dough and cut through the sides. Wrap the dough in cling film and place in the fridge for 45 minutes.
Roll the dough into a rectangle of about 60 x 12 cm. Roll the dough starting from the top edge to the bottom. Cut into 6 equal pieces, the pieces should be 0,5 cm longer than the height of the pastry ring you are using. Butter the pastry rings with butter. Place them on a baking tray lined with baking paper. Place the dough rolls inside of each pastry ring. Cover the top of pastry rings with a sheet of baking paper. Let them rest for 1,5h in room temperature. Place another baking tray on top, make sure the baking tray has enough weight - you can add baking beans or baking stone to add weight.
Bake in a 210°C preheated oven for about 35-45 minutes. The rolls should have filled the entire pastry ring and be golden brown in color. If that's not the case, continue baking for another 5 minutes. Take out of the oven and remove from the pastry rings. Brush the tops with simple syrup and place in the oven for 2-3 minutes until caramelised.
Let the rolls cool off completely. Fill with pastry cream and finish off with hazelnut spread and chopped nuts.