Pistachio and Chocolate New York Rolls

Name: Pistachio and Chocolate New York Rolls
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: United States
Ingredients: 2 rolls of puff pastry (all-butter); 20 g of butter (melted, for the rings); 300 g of pastry cream (cold and firm); 2 tbsp of pistachio paste (smooth); 100 g of white chocolate (crushed); 80 g of dark chocolate (chopped); 60 ml of heavy cream (hot); 30 g of pistachios (chopped); 15 g of crunchy sugar pearls (small)

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The New York roll wins people over with its ultra-crisp round laminated pastry and very generous creamy filling. This indulgent treat comes here in a rich chocolate and crushed pistachio version. Perfect for a spectacular brunch or an original snack, it can be enjoyed plain or with a hot drink.

Total time: 1 h 10
Prep: 35 min
Cook: 35 min
Rest: 1 h
Difficulty: Hard
Per person: €1.58

By the CookinBreak team

Ingredients 9

rolls

Estimated cost €9.50

For the dough

2 rolls of puff pastryall-butter

For baking

1 ½ tbsp buttermelted, for the rings

For the filling

1 ¼ cups pastry creamcold and firm
2 tbsp pistachio pastesmooth

For the pistachio glaze

⅔ cup white chocolatecrushed

For the chocolate glaze

½ cup dark chocolatechopped

For the glazes

¼ cup heavy creamhot

For decorating

4 tbsp pistachioschopped
1 ¾ tbsp crunchy sugar pearlssmalloptional

Equipment

Parchment papertwo sheets
Baking sheettwo identical sheets to weigh down the dough
Piping bagwith a thin filling tip
Pastry rings8 to 10 cm diameter, 4 cm height

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 375 °F with the fan on. Generously grease the inside of 6 pastry rings with the melted butter and place them on a baking sheet lined with parchment paper.

Unroll the puff pastry on the work surface. Cut even strips 3 cm wide along the full length. Roll a first strip tightly onto itself, then wind a second strip around it until you have a roll about 6 cm in diameter.
Stand each roll upright in the center of a buttered ring to leave it room to rise. Cover with a second sheet of parchment paper, then place a second baking sheet on top to restrain the rise and keep a nicely round shape.
Bake at 375 °F for . Then remove the top sheet and the paper on top, and continue baking for until the rolls are golden and crisp. Let cool completely on a wire rack.
Divide the pastry cream between two bowls. Stir the pistachio paste into the first bowl. With the tip of a knife, poke two small holes in the top of each baked pastry roll, then fill the inside with a piping bag.
Melt the white chocolate in a double boiler with half of the heavy cream and a touch of pistachio paste to get a nice green tint. In a second bowl, melt the dark chocolate with the rest of the heavy cream.
Dip the top of the rolls in the chosen glaze or spoon it over, letting fine drips run down the sides. Immediately sprinkle the green rolls with chopped pistachios and the black rolls with crunchy sugar pearls before the glaze sets.

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Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

As a main

Christmas Stuffed Roast Turkey

3 h 30Medium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

590kcal

Protein8 g6%
Carbs55 g38%
Fat36 g56%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep a perfectly neat, flat disc on both sides, make sure to use a baking sheet heavy enough on top of the rings. If your sheet is too light, add an empty gratin dish on top for the first 25 minutes of baking.

Freezing : Can you freeze this recipe?

Not recommended

The puff pastry loses its crispness, the pastry cream can break down and the crunchy pearls soften.

Storage : How long does it keep?

The puff pastry softens, the crunchy pearls lose their texture, and the pastry cream is delicate. Eat fresh.

Making ahead : Can you make it the day before?

Same day

The texture of the puff pastry and the crunch of the pearls break down quickly. The pastry cream must be kept chilled and eaten quickly.

Reheating : How do you reheat it?

Not applicable. This dessert is eaten cold. Reheating would alter the texture of the pastry, the cream and the chocolate.

Variations

Hazelnut praline version: replace the pistachio cream with a center of praline spread and sprinkle with toasted hazelnut pieces.
Vanilla and caramel version: fill with a whipped vanilla ganache and drizzle with a salted butter caramel sauce.
Homemade laminated yeast dough version: make a real yeasted dough laminated with butter for an even more open crumb.

Mistakes to avoid

Forgetting to weigh down the top baking sheet, which would make the pastry dome and lose the characteristic cylindrical shape.
Filling the rolls while still warm, which would melt the pastry cream and soften the inside of the dough.
Rolling the dough too tightly, which would keep the layers from developing well when baking.

Frequently asked questions

Can I make this recipe without stainless steel rings?

The rings are essential to hold the dough and give it its even round shape. If you don't have individual rings, use cleaned cans open at both ends, carefully lined with parchment paper.

How do I fill the New York roll without breaking it?

Wait until the roll has cooled completely. Gently push a thin piping tip or a wooden spoon handle through the top edge to create a tunnel, then pipe in the cream without forcing it.

Which puff pastry should I choose for the best result?

Choose a thick, bakery-quality all-butter puff pastry or an inverted puff pastry. A standard thin dough will give less height and crispness after baking under a sheet.

Should the glaze be warm or cold for dipping?

The glaze should be warm and fluid but not hot, around 32 °C. If it is too hot, it runs off without sticking, and if it is cold, it forms a layer that is too thick and uneven.