Recipes
Dissolve the yeast in the water. Combine the flour, the sugars, the salt, the butter and the milk powder with dissolved yeast. Combine for 5 minutes in 1st gear. Knead for 6-7 minutes in 2nd gear to get the dough temperature to 24-25°C with a great gluten window. Roll the dough to a 30 x 40 square and store for 20 minutes in the freezer to cooldown the dough as soon as possible. After these 20 minutes store in the refrigerator to temper to 3-5°C. Pre-laminate the butter sheet to a 30 x 20 cm square and incorporate in the dough. Give 3 single folds without resting and leave to rest in the refrigerator for 30 minutes minimum. Roll to a 33 cm width dough piece with a thickness of 2,5 mm. Moisten the surface with a bit of water and roll up the dough piece. Leave a gap in the middle of the roll to relax the dough while proofing. Store the roll in the freezer for 20 minutes. Cut the roll to 3,5 cm thick discs. Use a perforated silicone sheet (silpain/airmat etc.) on a perforated baking tray. Use 10 cm diameter circles on the baking sheet and place the dough discs in the circles. Proof for 1h45 at 25 °C. Use a 2nd perforated silicone baking sheet on top of the rings. A second perforated baking tray will keep everything inside the rings while baking. It allows the gasses, created in the proofing, to escape without deforming the products while baking. Pre-heat the ventilated oven and bake at 175°C for 17 minutes with open damper. Leave to rest for a few moments after baking before you remove the baked rolls from the rings. Cool completely before filling.
Prepare a pastry cream: bring the milk and the first part of the sugar to a boil, mix the second part of the sugar, cornstarch, and egg yolks, and then pour the mixture into the boiling milk. Incorporate the cubed butter, gelatin mass, and pistachio paste into the hot cream. Mix well and blend for 1 minute. Cover with plastic wrap directly on the surface and let it cool in the refrigerator until it reaches 32°C. Soften the pastry cream and add Sculpture. Mix with a spatula until smooth.
After cooling, the New York Rolls can be filled. Use a Bismarck tip to fill them with pistachio cream all the way to the center. To finish, decorate with a bit of pistachio cream and some chopped pistachios.
By adjusting the filling to match the season or the event, you can sell them all year round. Also, adapt the decoration according to the filling. Sometimes it can be tedious to temper the chocolate just to decorate a few rolls... By making the decorations in advance, you save time. The finishing touch is only needed to close the hole and hide it. Decorations made in advance can be done by any store staff member and do not require a trained chef. This way, it's cheaper!
