Maxi New York Rolls with Strawberry and Chocolate

Ingredients

• 1 kg Croissant dough (uncooked, laminated) (Buy from the baker, uncooked laminated leavened dough)
• 300 g Fresh strawberries (Wash, hull, coarsely chop)
• 100 g White sugar (For the jam)
• 10 g Powdered pectin (10 g packet, to mix with sugar before cooking)
• 15 ml Lemon juice (One tablespoon, adds acidity to the jam)
• 30 ml Water (Just a splash to help cook the jam)
• 200 g Milk chocolate (54% cocoa) (Cut into small pieces for the bain‑marie)
• 5 ml Neutral oil (sunflower or rapeseed) (One teaspoon, to keep the glaze shiny)
• 2 c. à soupe All-purpose flour (To dust the dough and prevent sticking)
• 1 c. à soupe Powdered sugar (To decorate the top)

Instructions

1. Roll out and shape the dough

   Lightly dust your work surface and rolling pin with flour. Roll the croissant dough into a large rectangle, then roll it into a cylinder and form a circle about 30 cm in diameter. Distribute the dough evenly between two sheets of parchment paper.

   Time: PT15M

2. First rise

   Cover the dough circle with a clean kitchen towel and let rest 40 minutes at room temperature to rise slightly.

   Time: PT40M

3. Prepare the strawberry jam

   Cut the strawberries into large dice. In a saucepan, combine the strawberries, water, lemon juice, sugar and pectin (pre‑mixed with sugar). Bring to a boil and cook 3‑4 minutes while stirring until thickened. Remove from heat and let cool completely.

   Time: PT15M

   Temperature: 100°C

4. Prepare the chocolate glaze

   Place the chocolate pieces in the bain‑marie bowl. Melt over low heat, then add a drop of neutral oil and stir until a smooth, glossy texture is achieved.

   Time: PT5M

   Temperature: 45°C

5. Preheat the oven

   Preheat the oven to 180°C while the jam cools.

   Time: PT10M

   Temperature: 180°C

6. Bake the New York roll

   Place the dough circle between two sheets of parchment paper on a baking sheet. Bake for 30 minutes at 180°C until the surface is golden and the dough has risen well.

   Time: PT30M

   Temperature: 180°C

7. Final assembly

   Let the roll warm for 5 minutes on the rack. Fill a pastry bag with the strawberry jam and pipe it into the center of the roll. Generously drizzle with chocolate glaze, then dust with powdered sugar.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

8 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g