Off the Map

I first saw these car wheel–like, tightly layered pastries at Jina Bakes in San Francisco. They switched up the monthly flavors—strawberry, hojicha, lemon custard—and I loved every single one. Suddenly, they started sprouting in every bakery I visited, and I knew I had to bake it myself. My confidence was boosted after successfully baking croissants after 6 trials and experimenting with both sweet and savory versions. I rolled up my sleeves again and even bought pastry rings just to try making this viral “New York Roll” at home, filled with passionfruit coconut pastry cream and topped with dark chocolate ganache. I used the refreshing and fresh passionfruit pumpkin jam from Yunhai Store, which works beautifully on its own or added into pastry cream as a flavor highlight.

Let me just say—I have a new respect for GBBO contestants who whip up cream-filled laminated pastries in 4 hours!

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Croissant Dough

INGREDIENTS

• 250g all-purpose flour
• 70g water
• 70g whole milk
• 27.5g sugar
• 20g soft unsalted butter
• 5.5g yeast
• 6g salt
• 140g unsalted butter (for lamination)

INSTRUCTIONS

Day 1:

1. Mix all ingredients (except lamination butter) and knead on low-medium speed until dough forms.
2. Wrap tightly and rest overnight in the fridge.

Day 2:
Work fast and keep dough cold at all times. Don’t let it sit out more than 2 minutes.

1. Slice lamination butter into ~1cm thick slabs and arrange into a 15x15cm square on parchment paper. Cover and reshape into a cohesive butter block with a rolling pin. Chill in the fridge until firmer.
2. Roll dough into a 26x26cm square. Ensure dough and butter are similar in firmness when starting the lamination process.
3. Place the butter block at a 45° angle over the dough (so its corners point to the center of the dough sides). Fold all corners of the dough over the butter, leaving a small air vent to press bubbles out.
4. Roll into a 25x40cm rectangle. Do a letter fold: fold one-third over, then the opposite third on top. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
5. Roll out again to 25x40cm. Do a book fold (4-fold): fold short edges inward to meet in the middle, then fold in half like a book. Wrap and chill in the fridge overnight.

Day 3:

Tools: Pastry rings (~4cm tall), parchment, baking sheet for weight

1. Butter inside of pastry rings.
2. Each NY roll’s width should be the same size as the pastry ring’s height (4cm), roll the dough out have a base ~20cm wide. Roll dough to a rectangle ~0.5cm thick. 
3. Trim the edges with a pizza cutter, and slice the dough into five 4cm-wide strips.  
4. Flatten the top edge of each strip with a rolling pin. Brush with water to help seal when rolled up.
5. Tightly roll each strip from the un-flattened en and press the seam-side against the inside of pastry ring to seal 
6. Cover with another parchment paper and place a baking tray on top of pastry rings to help shape NY rolls
7. Proof in an oven (off) at 75–80°F for 1–2 hours until NY rolls’ sizes double.
8. Move NY rolls out from the oven and preheat oven to 400°F.
9. Bake (still covered with tray) at 400°F for 5–6 min, then reduce to 375°F for 15 min.
10. Remove top tray and parchment, flip rolls, and bake 5–10 more minutes at 375°F until golden.
11. Brush or spray with simple syrup and return to oven (off) for 2–3 min to lightly caramelize.
12. Cool completely before piping cream and decorating with ganache.

REFERENCE: Weekend Bakery’s croissant recipe

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Passionfruit Crème Pâtissière (with Coconut Milk)

INGREDIENTS

• 14g cornstarch
• 35g sugar
• ½ tsp salt
• 2 egg yolks
• 190g coconut milk
• 150g whole milk
• ¼ tsp vanilla extract
• 2–3 tbsp passionfruit-pumpkin jam (adjust to taste)

INSTRUCTIONS

1. Whisk cornstarch, sugar, salt, and yolks in a bowl until smooth.
2. In a saucepan, heat coconut milk, whole milk, and vanilla until just simmering. Prepare another bowl big enough to hold bowl from step 1 at the same time to be used as ice bath later 
3. Remove pot from stove top, temper 1/4 cup heated milk into egg yolk mixture at a time, whisk quickly and continuously at the same time to prevent “scramble egg”. Repeat till all the milk is tempered into the egg yolk mixture
4. Sieve crème patissiere back into the pot to remove any clogs
5. Heat crème patissiere over medium heat, whisking constantly until it thickens after ~5mins. Check for bubbles, once popping up, continue to whisk for 1 more minute to make sure crème patissiere stabilizes
6. Sieve crème patissiere back into the bowl, put in an ice bath, and cover with plastic wrap (touching the surface) to prevent skin from forming.
7. Chill 30 min in the ice bath, then refrigerate until fully cold.
8. Before piping, whisk till smooth and add in 2-3 spoons of passionfruit jam to taste and adjust jam as needed.

REFERENCES

• SeriousEats’ crème patissiere recipe
• SeriousEats’ coconut crème patissiere recipe

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Dark Chocolate Ganache

INGREDIENTS

Option 1 – Coconut Milk (softer):

• 70g coconut milk
• ½ tsp vanilla
• Pinch of salt
• 70g dark chocolate chips

Option 2 – Whipping Cream (firmer):

• 80g whipping cream
• 80g dark chocolate chips

INSTRUCTIONS:

1. Heat coconut milk with vanilla extract and salt until just simmering for 2-3 mins, do not boil!
2. Pour the milk over chocolate chips and let sit briefly, then stir gently until fully melted and glossy.
3. If it solidifies, microwave 15–30 sec and stir till smooth again.

REFERENCES

• Dark chocolate ganache with coconut milk here

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Assembly

Once the NY rolls are fully cooled:

1. Pipe passionfruit pastry cream into the center of each roll.
2. Spoon or drizzle chocolate ganache on top.
3. Optionally garnish with flakes of sea salt, toasted coconut, or edible flowers.