Çikolatalı New York Roll Kruvasan | Şef Hüsnü Taylan Tekcan | Yemekdili

Chocolate New York Roll Croissant | 10 Pieces | 24 Hours 👨‍🍳 Chef Hüsnü Taylan Tekcan A New York Roll recipe of display quality with its crispy exterior and generous filling. 00:00 Introduction 00:00 Dough Making 00:00 Turning and Folding 00:00 Shaping 00:00 Proofing and Baking 00:00 Chocolate Cream Making 00:00 Assembly INGREDIENTS Dough 80 grams Pınar butter 50 grams egg 45 grams fresh yeast 18 grams salt 80 grams granulated sugar 20 grams honey 420 grams cold water 600 grams Söke pastry and pie flour 350 grams Söke pie flour 450 grams Pınar croissant butter Chocolate Cream 500 grams Pınar milk 100 grams granulated sugar 60 grams cornstarch 1 egg 50 grams Pınar butter 100 grams dark chocolate 100 grams Pınar cream Assembly 250 grams tempered milk chocolate INSTRUCTIONS STEPS Dough Making 1. Mix all dough ingredients in a mixer for 2 minutes on low speed, then for about 10 minutes on high speed. Keep the dough temperature below 26°C and perform a gluten window test. 2. Shape the dough and let it rest in the refrigerator at -18°C for 12 hours, then in the refrigerator at +4°C for 3 hours. 3. Prepare the croissant butter in a 16x26 cm size. Roll out the dough, place the butter, and perform one double fold. Let it rest for 30 minutes at -18°C and 30 minutes at +4°C. 4. Apply two single folds to the dough. After each fold, let it rest for 30 minutes at -18°C and 30 minutes at +4°C. 5. Roll out the dough to a width of 50 cm and a thickness of 3.5 mm. Cut into 2.5 cm wide strips and roll them up in the shape of a New York Roll. 6. Arrange the shaped croissants on a baking sheet and let them rest in the refrigerator at -18°C for 24 hours. 7. Place the croissants in 10 cm diameter and 4 cm high rings and let them rise for 3 hours at 28°C and 70% humidity. 8. Place a perforated silicone mat and a baking pan on top and bake in a 165°C oven for 30 minutes. 9. Remove the cooled croissants from the molds and trim them. Chocolate Cream Preparation 1. Cook the milk, sugar, and cornstarch in a saucepan, stirring constantly, until it thickens. 2. After boiling, remove from the heat and melt the butter, then add the chocolate. 3. Add the cream and stir until smooth. 4. Let the cream rest in the refrigerator at +4°C for 2 hours and fill it into a piping bag. Assembly 1. Once cooled, shave and puncture the New York Roll croissants so they can stand upright. 2. Fill them with chocolate cream until overflowing and smooth the surfaces. 3. Dip the croissants in tempered milk chocolate. 4. Your chocolate New York Roll croissants are ready. Enjoy! EQUIPMENT Stove, Whisk, Piping Bag, Mixing Bowl, Silicone Spatula, +4°C Refrigerator, Stand Mixer, Food Thermometer, -18°C Refrigerator, Ruler, Cutting Block, Knife, Dough Rolling Machine, Plastic Wrap, Italian Pan, Rolling Pin, Proofing Cabinet, Ring (H:4 cm / Diameter:10 cm), Perforated Silpat, Memak Oven Stella Combine, Wooden Sticks Don't forget to subscribe to the channel for professional recipes! #NewYorkRoll #ChocolateCroissant #Croissant #HüsnüTaylanTekcan #FrenchPastry #Viennoiserie #PastryMaking #ChocolateDessert #FoodLanguage #Advertisement #Collaboration