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Maxi New York Rolls with Strawberry and Chocolate
Giant rolls made with laminated croissant dough, filled with homemade strawberry jam and glazed with a shiny milk chocolate glaze. An American pastry reimagined in French style, perfect for a brunch or an impressive dessert.
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Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven (180°C) with kitchen gloves
- • Melted chocolate is very hot, avoid splatters
- • The jam boils at full boil, beware of burns
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