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.
Make a vanilla custard cream with all the ingredients, except the gelatine masse, the butter cubes and the Sculpture cream. Incorporate the butter cubes in the hot custard cream and stir until they are dissolved in the custard cream. Mix with a hand mixer for 2 minutes to texturize the cream. The mixing will create a better combined mixture and a smoother taste profile. More stability and a better shelf-life. Add the gelatine masse after the mixing and combine well. Cover to contact with plastic film and store in the refrigerator to cool down to 32°C. Combine the custard cream, after cooling, again to a smooth cream. Whip the Sculpture cream to a stable condition and add to the smooth custard cream. Combine with a spatula, not with a whisk.
Poor the water in a pan and add the sugar and the glucose. Make a light caramel. In the meantime, heat the cream to boiling point. Poor over the light caramel and stir to a smooth caramel. Make sure all the caramel bits are incorporated and nothing is sticking to the bottom of the pan. Boil to 105 °C. Add the cocoa butter to the hot caramel, combine and poor over the milk chocolate. Empty half of a vanilla pod and add the seeds to the mixture. Combine to a smooth caramel until the milk chocolate is completely dissolved. Cover with plastic, to contact, and leave to cool down to 40 °C. At 40 °C add the butter cubes, combine until dissolved and mix for 1 minute. Cool down the caramel to room temperature and fill the Rolls.
After cooling down the New York Rolls, they can be filled. Adapting the filling to the season or the event allows you to sell them all year round. Use a Bismarck nozzle (long tip nozzle) to fill them to the heart of the Rolls. Start with the vanilla Suisse cream and add some of the milk chocolate caramel in the middle. Make sure the caramel is pipeable but not to liquid. If some of it runs out while eating the NY roll, no problem. It becomes a problem if the caramel runs out in the display. Don’t fill them hours in advance but try to fill new ones all over the day if possible.
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!
