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NEW YORK ROLL CARAMEL MILK

Fall dessert for  the DOBLA Winter Wonderland

Difficulty level

Ingredients

DOLCE FORNO MAESTRO g 1250
milk 3.5% fat - at room temperature g 500
salt g 12.5
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 8
yeast g 60
butter-platte g 500

Preparation

Mix all the ingredients until obtained a smooth paste.

Leave the dough to rest for 40 minutes at room temperature.

Blast chill at 4°C.

Roll out the dough, fold in the butter, and make one single and one double fold.

Let the dough rest in the refrigerator for 30min.

Stretch the dough at  3mm and create strips 48cm long and 2.5cm wide.

Roll up the strips, place them in the steel rings and let them proove at 24-26°C for 150-180 minutes with 70-80% humidity.

Cook under pressure at 160°C for approximately 20 minutes.

Ingredients

CHOCOCREAM MILK & COCOA To Taste

Ingredients

TOFFEE D'OR CARAMEL To Taste

Ingredients

CHOCOSMART CARAMEL CRUMBLE - heated at 32°C To Taste
Final composition

Fill the cold New York roll half with the chococream and the other half with the toffee d'or.

Close the holes with the chocosmart.

Decorate with LAYERED CURL MILK DOBLA

 

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani