Glutten free New York roll - pistachio

Name: Glutten free New York roll - pistachio
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: - 1 puff pastry (glutten free); 5g Egg yolk; 20g pistachios (smashed); Butter (for the molds); - 40g pealed pistachios - 25ml of water; - 80ml of milk (I used goat milk); - 15g egg yolk; - 15g erithrytol; - 8,5g potato starch; - 12g pistachio paste; - 1,5 drops of vanilla essence; - 17g white chocolate - 17ml cream - 25g pistachio paste - (optional) a few drops of green food colorant; Green food colorant (optional)

19 steps

Prep:2hCook:45min

🍴SERVINGS: 2-3 rolls per puff pastry (3 with a 10cm mold and 2 with a 15cm mold) 🕚Total time: 3h aprox. (oven required) ☕Recommended drink: coffee and black tea. NOTE: I recommend preparing the pistachio paste and cream the day before to cut out prep time. It tastes better when the pastry is fresh. You can make the pistachio part in advance and bake the puff pastry rolls the same day when you want to eat them. After it, keep the rolls at roon temperature for 3 days (the pistachio mix for a week on the fridge).

Updated at: Thu, 17 Aug 2023 07:39:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories622.2 kcal (31%)

Total Fat43.3 g (62%)

Carbs59.7 g (23%)

Sugars11.6 g (13%)

Protein8.3 g (17%)

Sodium628.5 mg (31%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Prepare the pistachio paste:

Step 1

Use a blender to mix the pistachios and water until it forms a paste. Add more water if needed if its too dry (don't make it runny).

Prepare the pistachio cream (filling):

Step 2

Prepare all the ingredients

Step 3

Bowl A: whisk the egg yolk first (remember to save some egg yolk for the bun). Then add the erythritol and whisk again. Next add the potato starch and blend them all together.

Step 4

Pot B: Warm up milk + vanilla essence on the stove (medium heat)

Step 5

Add the mixt from bowl A slowly and stir constantly until its consistency changes to a creamy one.

Step 6

Remove the pot from the heat an add the pistachio paste. Stirr until mixed.

Step 7

Move the mix to a bowl and cover it with cling film like the picture to avoid the formation of a crust on the top. Let it rest on the fridge for now

For the bun roll:

Step 8

Preheat the oven at 200° celcius.

Step 9

Cut the puff pastry into long slices (a few millimeters smaller than the mold's heigh)

Step 10

Roll the slices up to make the bun (attach the end of one slice to another one while rolling. For a 10cm mold, it takes 2,5 slices aprox.). Remember to leave a 1cm between the mold and the bun so it can expand.

Step 11

Brush the inside of the molds with butter, place them on an oven tray with baking paper and place the buns inside.

Step 12

Brush egg yolk on the top of the roll

Step 13

Cover them with an oven safe plate to keep them flat and place them in the oven on the lower tray at 200° for 40-45min (I prefere them softer). * Meanwhile, prepare the pistachio ganache

Step 14

Remove them from the oven and let them cool down before removing the mold.

For the pistachio ganache (topping):

Step 15

Warm up the cream on the microwave intermittently (10min + 10min + 10min). Next, add white chocolate and stir until melted. Now, add the pistachio paste and mixt. If you want, you can add green food colorant to enhance the final product. Let it rest on the fridge at least 1h.