HALLOWEEN NEW YORK ROLL
Cost
Difficulty
Cold
Ingredients
For 1 portion
1,5 Délifrance croissant S3101
30g orange marmelade
30g orange chocolate, melted
For the 3 mini meringues ghost meringue, about 20g
30g egg whites
60g sugar
Flax seeds (for the eyes)
Associated Product
Recipe
A festive twist on the trending New York Roll, made using the classic croissant.
Filled with zesty orange marmalade, coated in smooth orange chocolate, and topped with light ghost-shaped meringues, it’s a playful recipe that’s quick to prepare and perfect for adding seasonal charm to your Halloween offer.
Preparation : 20 min
First, defrost the croissants and slice them in half.
Arrange three halves inside a 12 cm ring, cut sides facing in, and bake them between two trays at 170 °C for about twenty minutes, until golden and firm.
Let the pastry cool completely before filling.
For the ghosts, whisk egg whites and sugar over a bain-marie until it heats to 55°C, then beat until glossy and stiff.
Pipe little peaks, add two flax seeds for eyes, and bake at 100 °C for two hours (preferably in a fan oven) until crisp and light.
Arrange three halves inside a 12 cm ring, cut sides facing in, and bake them between two trays at 170 °C for about twenty minutes, until golden and firm.
Let the pastry cool completely before filling.
For the ghosts, whisk egg whites and sugar over a bain-marie until it heats to 55°C, then beat until glossy and stiff.
Pipe little peaks, add two flax seeds for eyes, and bake at 100 °C for two hours (preferably in a fan oven) until crisp and light.
Dressing : 15 min
To dress the roll, generously pipe orange marmalade into the centre using a pastry bag, then dip the top into melted orange chocolate so it drips slightly over the edges.
Coat the base as well for stability.
Finally, perch two or three meringue ghosts on top.
Coat the base as well for stability.
Finally, perch two or three meringue ghosts on top.
Chef's tip
When dipping the New York Roll in orange chocolate, let the chocolate cool just slightly before using. If it’s too hot, it will drip off too quickly and create a thin coating. Slightly cooler chocolate clings better, giving you a thicker, more even glaze that sets with a beautiful shine.