The great New York roll, shaped with a flaky brioche dough for an even softer and crispier result, declined in a vanilla caramel version with vanilla cream, salted butter caramel, vanilla glaze and caramel chips, as well as a pistachio version, filled with pistachio cream and chopped pistachios.
Total completion time
Completion time
1 hour 20 minutes
Cooking time
20 minutes
Rest period
14h50
Techniques taught
Shaping a New York roll
Making an egg-free cream
Making a puff pastry brioche dough
Garnishing a pastry
Baking a pastry in the oven
Diluting a caramel
Flavoring a cream
Piping without using a tip
Giving a double fold
Method for a single fold
Rolling out a leavened puff pastry
Cutting out a layered yeast-leavened dough
Shaping a dough piece before the tourage phase
Preparing the tourage butter
Shaping a viennoiserie
Kneading a brioche dough with a mixer
Dough proofing
Making a butter caramel
Making a dry caramel
Decorating with dried fruits
Preparing a glaze
Dusting a work surface
Thinning a mix
Filling a piping bag
Piping with a tip
Decorating using a piping bag (without a tip)
Using a piping bag
Check out the first segment of this course for free
Step 1: Kneading, punching and shaping the brioche dough
Joël Schwalbach
Best Craftsman of France in the Baker category (Meilleur Ouvrier de France Boulanger) and "P'tit Jean" Bakery / Instructor
Best Craftsman of France in the Baker category (Meilleur Ouvrier de France Boulanger) and "P'tit Jean" Bakery / Instructor
Step 2: Squaring the butter
Stage 3: Turning: 1 double turn and 1 single turn
Stage 4: Lowering, shaping, priming and baking
Step 5: Salted butter caramel
Step 6: Vanilla and pistachio cream
Step 7: Caramel chips
Step 8: Vanilla icing
Step 9: Roll filling
Step 10: Roll finishing and presentation
Joël Schwalbach
Best Craftsman of France in the Baker category (Meilleur Ouvrier de France Boulanger) and "P'tit Jean" Bakery / Instructor
Joël Schwalbach, from a family of bakers in Moselle, embraced his early vocation for baking at the age of 7. After completing a CAP with the Compagnons du Devoir in Strasbourg, he was awarded the title of Meilleur Apprenti de France in 2006. His training then diversified, with the Chambre de Métiers awarding him a brevet professionnel, a CAP in pastry-making, a brevet technique pâtissier, and finally a brevet de maîtrise at the INBP in 2011.
In 2011, Joël Schwalbach joined the family business. In 2013, together with his baker brother, he decided to enter the Meilleurs Ouvriers de France (MOF) competition. In 2015, after two years of preparation, the two brothers were crowned Meilleurs Ouvriers de France. Joël Schwalbach took over the family business in Rohrbach-lès-Bitche in 2016, where he continues to flourish on a daily basis. At the same time, the chef gives training courses in France and abroad, passionately passing on his know-how to schools and craftsmen.
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May
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Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
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Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
VA
Valérie
15
January
2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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