New York Roll Caramel Milk
New York Roll Caramel Milk — an IRCA recipe in 2 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- resting time (room temperature)
- 40 min
- chilling temperature (blast chill)
- 4 °C
- resting time (refrigerator)
- 30 min
- proofing temperature
- 24-26 °C
- proofing time
- 150-180 min
- proofing humidity
- 70-80 %
- baking temperature
- 160 °C
- baking time
- 20 min
Ingredients
Croissant dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 1250 g |
| Milk 3.5% fat | 500 g |
| Salt | 12.5 g |
| Joypaste Vaniglia Madagascar/bourbon | 8 g |
| Yeast | 60 g |
| Butter sheet (for lamination) | 500 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Chococream Milk & Cocoa | |
| Irca Toffee D'Or Caramel Filling 15 kg | |
| Chocosmart Caramel Crumble |
Method
- Croissant dough
Mix all the ingredients until a smooth paste is obtained.
- Croissant dough
Leave the dough to rest for 40 minutes at room temperature.
- Croissant dough
Blast chill at 4°C.
- Croissant dough
Roll out the dough, fold in the butter, and make one single and one double fold.
- Croissant dough
Let the dough rest in the refrigerator for 30 minutes.
- Croissant dough
Stretch the dough to 3 mm and cut strips 48 cm long and 2.5 cm wide.
Roll up the strips, place them in the steel rings and let them prove at 24-26°C for 150-180 minutes with 70-80% humidity.
Cook under pressure at 160°C for approximately 20 minutes.
- Final composition
Fill the cold New York roll, half with the chococream and the other half with the toffee d'or.
- Final composition
Close the holes with the chocosmart.
- Final composition
Decorate with LAYERED CURL MILK DOBLA.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.