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New York Roll chocolate



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 praline pieces 

Pastry cream:

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

Chocolate cream:

  • 200 g pastry cream
  • 200 g whipped mascarpone cream
  • 80 g chocolate 

Chocolate icing:  

  • 50 g chocolate
  • 100 g fondant  
  • 50 g cane syrup

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. Leave to thicken at high temperature while whisking and add the chocolate.
  • Mix to a smooth consistency. Then place in the refrigerator. 
  • Once chilled, add the whipped mascarpone cream.
  • Icing: Heat the fondant slightly, add the syrup and melted chocolate 
  • 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 chocolate cream using a piping bag with 8 mm nozzle.
  • Pipe the icing on the top of the Bun'n'Roll and add the praline pieces 

Picto_tip-chief.svg Chef's tip

Add 2 g of grated tonka bean to the cream to add more power to the chocolate cream