Maxi New York Rolls with Strawberry and Chocolate
Maxi New York Rolls with Strawberry and Chocolate is a hard French recipe that serves 4. 550 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 1 hr 35 min | Cook: 30 min | Total: 2 hrs 20 min
Cost: $16.75 total, $4.19 per serving
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
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
First rise
Cover the dough circle with a clean kitchen towel and let rest 40 minutes at room temperature to rise slightly.
Time: PT40M
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
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
Preheat the oven
Preheat the oven to 180°C while the jam cools.
Time: PT10M
Temperature: 180°C
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
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
Dietary info: vegetarian
Allergens: gluten, milk, soy
Ingredient Substitutions
- Instead of Croissant dough (uncooked, laminated): Industrial puff pastry (less flaky)
- Instead of Fresh strawberries: Raspberries, Blackberries
- Instead of White sugar: Cane sugar
- Instead of Powdered pectin: Gelatin (for a different texture)
- Instead of Lemon juice: Apple cider vinegar (less fruity)
- Instead of Milk chocolate (54% cocoa): 70% dark chocolate (more bitter), White chocolate
- Instead of Neutral oil (sunflower or rapeseed): Coconut oil (adds flavor)
- Instead of All-purpose flour: Fine semolina
- Instead of Powdered sugar: Granulated sugar
Equipment Needed
- Rolling pin
- Work board or countertop
- Parchment paper
- Kitchen brush
- Oven
- Baking sheet
- Saucepan
- Bain‑marie (or heat‑proof bowl)
- Immersion blender or regular blender
- Silicone spatula
- Pastry bag or cut‑off freezer bag
- Cooling rack
- Kitchen scale
- Timer or stopwatch
Critical Steps — Do Not Skip
- Let the dough rest 40 minutes so it develops its flakiness
- Mix the pectin with sugar before adding to the hot liquid
- Melt the chocolate at low temperature and add the oil to keep the gloss
Chef Tips from the Video
- Use a serrated knife to cut the circle without crushing the layers
- For an “American” effect, add a thin layer of melted butter on top before baking
- A light drizzle of maple syrup on the chocolate adds extra shine
Troubleshooting
The strawberry jam is grainy
Make sure you have thoroughly mixed the pectin with the sugar before adding it, and stir constantly during boiling.
The chocolate glaze separates or becomes grainy
Melt the chocolate over low heat, never at a boil, and add the oil as soon as the chocolate is fully melted.
The dough does not rise after the first proof
Check that the dough was at room temperature (20‑25°C) and that the resting time was complete. A too‑cold environment prevents rising.
Storage
Refrigerator: Strawberry jam: up to 5 days in an airtight jar. Cooked roll: 2 days, covered with plastic wrap.
Freezer: Unfilled roll can be frozen for 1 month, the jam for 2 months. Thaw in the refrigerator before use.
Room temperature: Do not leave the filled roll at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the strawberry jam the day before and keep it refrigerated
- Croissant dough can be purchased and stored in the refrigerator for 24 h before use
- Chocolate glaze keeps for 2 days in the refrigerator; gently reheat before use
Last updated: August 21, 2026
