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round croissant | Check out this recipe to make your own New York roll, the modern croissant



Some call it Croissant Supreme, while some call it Lafayette Croissant Its most famous name is New York Roll. The croissant dough gives it a wonderful texture, and the filling and topping just add to how delicious this dessert can be.

New York roll is a round candy that we can add The filling that we like the most and decorated with a lid, also at our choice. For today’s recipe, we’ll use vanilla custard for the inside and hot chocolate with a hazelnut crunch for the outside.

ingredients

  • Croissant or pancake dough

  • Two eggs

  • 38 grams of sugar

  • 22 grams of cornstarch

  • 250 ml of milk

  • A teaspoon of vanilla extract

  • 25 grams of butter

  • One tablespoon brown sugar

  • 20 grams of dark chocolate

  • 1 tablespoon of chopped hazelnut

will need

  • piping bag

  • Blender

  • spoon

  • Two baking rings with a diameter of 10 cm

  • baking dish

  • baking paper

  • cling film

  • a brush

  • Wooden skewers

to prepare

  • To prepare the cream of the dough, put the eggs and half the sugar in a bowl. We use the mixer with rods until the mixture turns white. Add the cornstarch and stir with a whisk until the mixture becomes homogeneous.

  • In a saucepan we put the milk, the vanilla essence and the other half of the sugar. We mix and bring to a boil.

  • When the milk boils and steeps, add a little more to the pot along with the egg-sugar-cornstarch mixture. Stir and pour the contents of the bowl into the saucepan. Mix it and put it back on the fire.

  • My heart until the contents of the pot boil. Cook for 2 minutes, without stopping to stir.

  • Remove the pot from the heat and add the butter. Let it melt and mix until well integrated. Cover it with plastic wrap so that it is in direct contact with the cream, which will prevent air from causing hard crusts on the surface. Let it cool.

  • While the cream is cooling, we roll out the croissant dough and cut it into three large slices. The third we cut in half. We twist the tape in half, giving it a spiral shape.

  • We do the same with the other strip and a half. We put both rolls on a baking sheet previously covered with baking paper. Brush with beaten egg and sprinkle brown sugar on top. Grease the metal rings and place them around each roll. Place the baking dish on top.

  • Heat at 200°C and once ready, bake for 25 minutes. Put the cream, which will already be cold, into a pastry bag.

  • Remove the rolls from the oven, skewer them once or twice and fill them with the cream of the dough.



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