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New York Roll  Vanilla & Caramel



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 
  • 40 g of caramel pieces 

Pastry cream:

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

Vanilla Cream:

  • 300 g pastry cream
  • 100 g whipped mascarpone cream
  • 1 Vanilla Pod 

Vanilla Icing:  

  • 50 g white chocolate 
  • 100 g fondant  
  • 50 g cane syrup
  • 1 vanilla pod 

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. Mix in a third of the egg-sugar-cornflour mixture then add the rest. 
  • Pour the mixture into a saucepan. Stir constantly over a high heat until thickened. 
  • Mix to a smooth consistency. Then place in the refrigerator. 
  • Once chilled, add the whipped mascarpone cream and the scraped vanilla pod. 
  • Icing: Heat the fondant slightly , add the melted white chocolate, syrup and scraped vanilla pod
  • 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 yuzu cream using a piping bag with 8 mm nozzle.
  • Pipe the icing on top of the Bun'n'Rolll and add the caramel pieces 

Picto_tip-chief.svg Chef's tip

Add 10 g of yuzu powder to the vanilla cream and use a yuzu couverture (e.g.: Valrhona) to create a Vanilla Yuzu version