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New York Roll Red Fruits



Preparation time



New York Roll
Pierre Koch

Recipe created by :

Pierre Koch, Executive Chef EMEA


Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

Picto_ingredients.svg List of ingredients

  • 8 Bun'n'Rolls 

Pastry cream: 

  • 500 g milk 
  • 8 egg yolks 
  • 95 g sugar 
  • 50 g cornflour 
  • 1 vanilla pod, 

Red fruits cream:

  • 150 g raspberry purée  
  • 150 g pastry cream
  • 100 g whipped mascarpone cream
  • 10 g beetroot powder 

Red icing: 

  • 50 g white chocolate 
  • 100 g fondant  
  • 50 g cane syrup
  • 10 g beetroot powder 

Picto_preparation.svg Preparation steps

  • Pastry cream: in a salad bowl, mix the egg yolks, caster sugar and cornflour
  • Heat the milk with the vanilla pod. Incorporate one third of the eggs-sugar-cornflour mixture and then add the rest 
  • Pour the mixture into a saucepan. Allow to thicken over high heat while whisking 
  • Mix to a smooth consistency. Then put it in the refrigerator 
  • Once chilled, add the coulis, the whipped mascarpone cream and the beetroot powder 
  • Icing: Heat the fondant slightly, add the white chocolate
  • Dilute the beetroot powder in the syrup and add to the mixture.
  • Put the Bun'n'Rolls in perforated moulds, 10 cm diameter / 3.5 cm in height
  • Bake them with a perforated tray on top for 16 min at 165°C, then remove from the mould and return to the oven for 4 minutes
  • Once chilled, fill with the red fruits cream using a piping bag with 8 mm nozzle.
  • Pipe the icing on the top of the Bun'n'Roll and add some red fruits to decorate