New York Roll

Knead all the ingredients in the mixer.

Form a smooth and homogeneous dough.

Final dough temp. 26°C.

Rest for 30 min at room temperature.

Roll out the dough giving a rectangle shape, cover with plastic film.

Transfer in freezer for 30 min and after transfer in chiller overnight.

Pre Laminate the margarine at 6 mm high.

Roll out the dough.

Incorporate margararine.

Give 2 double folds.

Leave to rest the dough for 10 minutes covered with a plastic film.

Roll out the dough at 4 mm high for 35 cm width.

Roll again the dough, then cut into slices of 3,5 cm.

Insert the slice in a ring. (10 cm diameter h 4 cm).

Transfer in the proofing chamber set at 30°C with 70 % humidity. For 90/120 minutes.

Cover the ring with a Forosil and place a tray on top in order to keep the cylinder shape during baking.

Bake at 180°C for 30 min.

Once cold fill them with any Caravella Gran spredable creams and decorate dipping half of it in chocolate compound.