To try: this recipe for New York Rolls.
In a mixing bowl, combine the egg yolks, sugar, and cornstarch. Mix vigorously until you achieve a pale yellow mixture.
In a pot, bring the plant-based drink to a slight boil. Turn off the heat and gradually pour the plant-based drink into the mixing bowl, stirring to obtain a homogeneous mixture.
Return the mixture to low heat and never stop stirring. The pastry cream is ready when it has a dessert cream texture.
Add the praline and set aside in the fridge.
Preheat the oven to 180 °C.
Roll out the dough to a thickness of 4 mm, dampen the dough, and form a tight log.
Cut the rolled dough into 5 discs of the same thickness.
Butter a cookie cutter and place the dough circle inside it. Cover with a baking sheet before baking for 35 minutes.
At halfway through cooking, flip the rolls.
Upon taking it out of the oven, let it cool.
Fill the New York Rolls with pastry cream using a piping bag.
Heat the cream and chocolate in a saucepan. Stir until smooth.
To finish, dip a part of the rolls into the chocolate preparation and sprinkle with praline.
0 servings
5
EN 
TH