Indulge in the Addictive Strawberry-Chocolate Version of the New York Roll by Norbert Tarayre in XXL format!

The New York Roll recipe by Norbert Tarayre

For the croissant dough:

For garnish :

• 125g fresh strawberries

• 1 C. lemon juice

• 60g of sugar

• 1 pinch of pectin powder

For the decoration:

• 300g egg yolks

• 30 g liquid cream

• melted dark chocolate

• icing sugar

Preparation

1. The day before, prepare the croissant dough following the recipe by Norbert Tarayre on YouTube. Otherwise, request a raw puff pastry to your baker!

2. The next day, roll out your croissant dough on a floured work surface to obtain a nice rectangle of dough. Trim the edges for sharpness, then divide the rectangle in half in the width direction.

3. Form a tight roll with the first rectangle of dough, then roll it up in the second rectangle to obtain a maxi roll. Let rise for 40 min at room temperature.

4. Wash and hull the strawberries and mix them briefly in a blender to reduce them to a puree (but not to a coulis). Heat them in a saucepan with the lemon juice, then add the sugar mixed with the pectin. Boil for 2 to 3 minthen leave to cool.

5. Preheat the oven to 180°C (th.6). Once the rising time has elapsed, brush the maxi roll with the cream-beaten egg mixture. Place it in a pastry ring that you will place on a baking sheet lined with parchment paper. Cover the top with a second baking sheet, then bake for 30 min.

6. Allow the roll to cool slightly before stuffing it with strawberry confit with a piping bag. Coat half of the top with melted chocolate, and powder the other half with icing sugar just before serving.

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