Ube cream filled croissant
Black and white New York roll
- Portions 1
- Preparation 180 minutes
- Cook 18 – 22 minutes
Recommended consumption time
- Breakfast
- Lunch
- Brunch
- Snacks
- Appetizer
Ingredients used
- 2 strips Lecoq croissant dough cut 1 cm width
Vanilla icing
- 1 cup powdered sugar
- 1 tsp fresh lemon juice
- 1 tbsp water
- 1 tbsp light corn syrup
- 1/4 tsp vanilla extract
Chocolate icing
- 1 cup powdered sugar
- 1 tsp cocoa powder
- 1 tbsp water
- 1 tbsp light corn syrup
- 1/4 tsp vanilla extract
Preparation
- STEP 1
Cut two 1.5cm strips from Lecoq croissant dough.
- STEP 2
Roll the doughs end to end and place them in a 10cm x 3.5cm ring mold.
- STEP 3
Proof at room temperature for 1.5 – 2 hours or overnight in the fridge.
- STEP 4
Preheat oven at 345°F. Place a parchment paper and then a sheet pan on top of the mold with the product and put in the oven. Bake for 14 – 18 minutes.
- STEP 5
Remove the ring, flip oven and continue to bake for 3 – 5 more minutes.
- STEP 6
Remove from the oven & let cool. Once cool, make a slit in the side with a sharp knife.
- STEP 7
Fill with the desired filling
- STEP 8
Spread the prepared vanilla icing on half of the roll and then spread the chocolate icing on other half.
Chef's tip
The Bun & Roll can also be used for this recipe to save time.
The preparation time includes proofing.