New York Rolls Tout Chocolat – Flaky, Decadent, and Utterly Indulgent

Why You’ll Love This Recipe

The New York Roll, also known as the croissant wheel, is a viral pastry sensation that combines the buttery layers of a croissant with the indulgent richness of a chocolate filling and glaze. The “tout chocolat” version takes it to the next level—with chocolate dough, chocolate cream filling, and a glossy chocolate ganache topping. It’s crispy on the outside, soft and flaky inside, and bursting with luxurious chocolate flavor in every bite. I once made this recipe using a touch of espresso powder in the filling, and it deepened the chocolate flavor beautifully. These pastries look straight out of a high-end bakery but can be made right at home with a bit of patience and passion.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Forms the base for the laminated croissant dough, giving it structure and tenderness.

Cocoa powder – Infuses the dough with deep chocolate flavor and a rich color.

Sugar – Adds just enough sweetness to balance the dark cocoa and butter.

Salt – Enhances flavor and balances the sweetness.

Yeast – Helps the dough rise and creates those signature flaky layers.

Milk – Provides moisture and richness for a soft interior.

Butter – Essential for lamination, creating delicate, crisp layers in the pastry.

Dark chocolate – Used for the filling and glaze, giving the roll its intense chocolate character.

Heavy cream – Combines with chocolate to make the luscious ganache filling and topping.

Egg – Used for the egg wash, giving the rolls a glossy, golden-brown finish before baking.

Powdered sugar (optional) – For dusting or decorating once baked.

Directions

Step 1: Prepare the chocolate croissant dough

In a mixing bowl, combine flour, cocoa powder, sugar, salt, and yeast. Gradually add milk and knead until a smooth, elastic dough forms. Shape it into a rectangle, wrap in plastic, and refrigerate for 1 hour.

Roll out the dough and place softened butter in the center. Fold the dough over the butter and roll it out again, performing three turns (folding into thirds each time) with 30-minute rests in the refrigerator between each fold. This process creates the flaky layers.

Step 2: Shape the New York rolls

Roll the dough into a long rectangle about ¼ inch thick. Cut into strips and roll each strip into a spiral, like a cinnamon roll. Place each roll in a greased muffin tin or pastry ring to help it hold shape during baking. Let them proof for 1–2 hours until slightly puffy.

Step 3: Bake

Preheat oven to 375°F (190°C). Brush the tops with egg wash and bake for 20–25 minutes, until golden brown and crisp. Let them cool completely before filling.

Step 4: Make the chocolate ganache

In a saucepan, heat heavy cream until just simmering. Pour over chopped dark chocolate and let sit for a minute, then stir until smooth and glossy. Allow to cool slightly before using.

Step 5: Fill and decorate

Once the rolls are cooled, use a piping bag fitted with a round nozzle to fill the centers with chocolate ganache or pastry cream. Dip the tops into the remaining ganache for a glossy finish. Optionally, dust with cocoa powder or drizzle with white chocolate for contrast.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe makes 8–10 rolls. Prep time (including lamination and proofing) is about 4 hours, and baking takes 25 minutes.

Storage/reheating

Store the rolls in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 300°F (150°C) oven for 5 minutes to restore crispness. Avoid microwaving, as it softens the pastry layers.

Variations and Customizations

Hazelnut chocolate roll – Add a spoonful of Nutella inside the rolls before baking for a creamy surprise.

Salted caramel chocolate – Fill with chocolate-caramel cream and top with sea salt flakes.

White chocolate twist – Use white chocolate ganache for filling and drizzle dark chocolate on top for contrast.

Espresso chocolate – Add a teaspoon of espresso powder to the ganache for a mocha-inspired roll.

Berries and chocolate – Add a layer of raspberry or strawberry jam beneath the ganache for fruity balance.

Almond chocolate – Sprinkle sliced almonds on top before baking for a nutty crunch.

Mini New York rolls – Make smaller versions for brunch platters or dessert buffets.

Vegan version – Use vegan butter, plant-based milk, and dark chocolate without dairy.

FAQs

What exactly are New York rolls?

They’re laminated croissant pastries rolled into a spiral shape and filled after baking, creating a flaky, filled croissant “wheel.”

Can I use store-bought puff pastry?

Yes, for a shortcut version—though it won’t be quite as rich or flaky as true laminated dough.

How do I get the rolls perfectly round?

Use pastry rings or a muffin tin to help them hold their shape while baking.

What’s the best chocolate to use?

High-quality dark chocolate (around 60–70% cocoa) gives the best balance of sweetness and richness.

Can I make the dough ahead of time?

Yes, prepare the dough up to the lamination stage, wrap it well, and refrigerate overnight.

How do I know when the rolls are done?

They should be puffed, deeply golden, and sound hollow when tapped on the bottom.

Can I fill them with something other than chocolate?

Absolutely—vanilla pastry cream, hazelnut spread, or custard work beautifully too.

Can I freeze New York rolls?

Yes, freeze unfilled rolls and reheat in the oven before filling and glazing.

Why did my rolls lose their shape?

They may have been under-proofed or overfilled—give them enough time to rise before baking.

How do I make them extra glossy?

Brush the tops with a little warmed apricot jam before dipping in ganache for a bakery-style shine.

Conclusion

New York Rolls Tout Chocolat are the definition of modern pastry luxury—crisp, buttery layers wrapped around silky chocolate cream and topped with a glossy ganache. The combination of textures and deep chocolate flavor makes every bite a showstopper. I especially loved adding a hint of espresso to the ganache, which made the chocolate taste even more intense. Whether you bake them for a weekend treat or a special celebration, these rolls are guaranteed to impress with their beauty, flavor, and irresistible Paris-meets-New-York flair.

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