New York Roll Croissant

COMPONENT BREAKDOWN

• 1450g of croissant Dough
• Butter Block 
• Crunchy Milk Chocolate
• Chocolate Pastry Custard

Croissant Dough

1.In a mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix on low speed. 

2.After 1 minute add yeast and mix in low speed 7 minutes, scrape and mix 8 more minutes in second speed. Pick the dough (a handful) between the hands and stretch, if it does not break and creates a thin elastic dough, it is perfect. It must have some elasticity. 

3.Prepare a large bowl with nonstick spray. Scale dough for croissant (1450 gr) and Bicolor (300 gr) Knead the dough. 

4.For croissant, Stretch the dough to 50x35 and keep in the freezer overnight. For Bicolor, stretch square and keep in the freezer.

Butter Block

INGREDIENT: 500 grams of cold unsalted butter.

Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape of 30x30cm. Wrap and refrigerate.

Crunchy Milk Chocolate

Melt the chocolate and cocoa butter to 35°C and add small pieces of ground hazelnut. Use immediately.

Chocolate Pastry Custard

Bring the milk and cream to boil. Mix the yolks with the sugar and cornstarch until pale. Combine the two mixtures and bring to boil about 2 minutes. Mix the chocolate and butter and keep in the fridge.

To Laminate Croissant Dough

Croissant dough & laminated butter block

1.Start rolling the dough in a rectangular shape while always keeping the edges squared. Roll to 55x30cm.

2.Place it on a tray lined with parchment paper and cover with plastic wrap to prevent the dough from drying out. Keep it in the refrigerator for 30 minutes. The dough should be firm to the touch.

3.Remove the butter book and the détrempe dough from the refrigerator. 

4.Place the cold butter in the center of the dough. Fold the bottom and the top edges of the dough over the butter. To secure gently tap the seam.

5.Lightly dust the work surface and the top of the dough with bread flour and turn the dough so that the seam is vertical.

6.Now begin rolling evenly from the top to the bottom. Alternate in both directions to ensure proper lamination. It is important to make sure the dough is rolled at the same thickness for its entire length. Roll evenly to 70 cm long. Always check to make sure the dough does not stick to your rolling pin or to your work surface. If so, lightly dust with bread flour.

7.Fold the top of the dough to the center and fold the bottom of the dough over the top. This is called a single turn which will be your first “turn.”

8.Now it is time to repeat the same steps for the second turn. Make sure the seam is on the right side before you begin. Place it the refrigerator for 60 minutes.

9.To complete the 3rd and final turn, make sure the seam is vertical and on your right side. Again, repeat the same steps as the first two turns and roll evenly to 70 cm long. Apply the 3rd turn, mark the dough and cover it with plastic wrap. Place it in the refrigerator for 60 minutes.

10.Then roll the dough to its final shape. Lightly dust the work surface and the top of the dough with flour. Turn the dough so that the seam is vertical and on your right side. Roll into 3 mm thick and 50 cm wide.

11.Place the dough in the table and roll it vertically until make a big roll. 

12.Spray one sheet pan with nonstick spray and line with parchment paper

13.Cut dough 2.5 cm roll. Place into 4inchx1.5 height mould. Let proof 2-3 hours at 28C. Bake at 170C for 20-25 minutes. Place in the rack and cool down. 

Assembly

Make a hole in the center of the roll and pipe chocolate custard and dip it into the chocolate crunchy.