The definitive version of the modern cromboloni, also called the New York Roll: a laminated yeast dough rolled and baked in a ring, then filled with a pistachio pastry cream and chopped pistachios.
Ingredients
- 180 g T45 wheat flour
- 75 ml fresh whole milk
- 25 ml water
- 20 g granulated sugar
- 4 g instant dry baker's yeast
- 4 g fine salt
- 15 g unsalted butter
- 90 g dry lamination butter
- 1 piece fresh egg
- 180 ml fresh whole milk for the cream
- 2 pieces fresh egg yolk
- 35 g granulated sugar for the cream
- 15 g cornstarch
- 55 g pure pistachio paste
- 10 g unsalted butter for the cream
- 25 g unsalted shelled pistachios
Method
- Mix the flour, sugar, yeast, and salt, taking care not to place the salt directly on the yeast. Add the milk, water, and softened unsalted butter.
- Knead until you get a smooth, supple, and still slightly firm dough. It should become smooth without heating up or reaching the high elasticity of a brioche dough.
- Form into a rectangle, cover tightly, and let fermentation begin at room temperature. Then refrigerate until the dough is cold and relaxed.
- Flatten the lamination butter between two sheets of parchment paper to obtain an even block, pliable but cold. It should have a consistency similar to that of the dough.
- Roll out the dough into a rectangle, completely enclose the butter, and seal the edges without trapping excess flour.
- Perform a double fold by rolling out the dough evenly, without crushing the layers. Refrigerate, then perform a single fold. Return to the refrigerator so the butter firms up and the gluten relaxes.
- Roll out the dough into a long, even strip. Cut strips of the same width, then loosely roll each one up on itself to form thick spirals.
- Place the spirals in buttered metal rings set on a lined baking sheet. Cover and let proof until the layers are visibly puffed and the dough jiggles slightly when you move the sheet.
- Brush gently with beaten egg. Cover the rings with a sheet of parchment paper and a second baking sheet to contain the rise and keep the faces flat.
- Bake at the temperature indicated in the notes until a deep golden brown color is achieved. Remove the top baking sheet at the end of baking if necessary to even out the color. Unmold and let cool completely on a wire rack.
- For the cream, heat the milk to a simmer. Whisk the egg yolks with the sugar, then whisk in the cornstarch until perfectly smooth.
- Gradually pour the hot milk into the mixture while whisking, return everything to the saucepan, and cook over medium heat, stirring constantly. Continue until thickened, then boil briefly to cook out the cornstarch.
- Off the heat, whisk in the pistachio paste and then the unsalted butter. Blend with an immersion blender if necessary for a glossy, smooth cream. Transfer to a dish, cover with plastic wrap directly on the surface, and chill quickly.
- Soften the cold cream with a whisk, then transfer it to a piping bag fitted with a filling nozzle. Discreetly pierce the side of each cromboloni and inject the cream until the pastry feels heavy, without bursting it.
- Pipe a small dot of cream over the opening and finish with the roughly chopped pistachios. Serve the same day, while the puff pastry is still crispy.
Nutrition
Per serving
- Energy
- 696.2 kcal
- Protein
- 15.38 g
- Carbohydrate
- 57.92 g
- Fat
- 45.46 g
- Fibre
- 3.9 g
- Calcium
- 43.63 mg
- Iron
- 2.31 mg
- Magnesium
- 41.72 mg
