Introduction
The Chocolate New York Croissant Roll, often referred to as the “Suprême” or “Viral Croissant,” is the architectural marvel that took the baking world by storm after its debut in New York City. Unlike a traditional crescent-shaped croissant, this version is tightly rolled into a cylindrical spiral, baked until shatteringly crisp, and then generously filled from the center with a rich, decadent chocolate ganache. It offers a unique textural experience—the crunch of the exterior gives way to the dense, buttery interior and the creamy filling—making it a truly unforgettable indulgence.
Ingredients
- 6 sheets (approx. 75g / 2.6 oz each) high-quality frozen all-butter croissant dough (or pre-cut dough triangles)
- 1 large egg, whisked with 1 tbsp water (for egg wash)
- **For the Chocolate Ganache Filling:**
- 200 grams (7 oz) high-quality dark chocolate (60-70% cacao), finely chopped
- 100 milliliters (3.4 fl oz) heavy whipping cream (35% fat)
- 1 tablespoon unsalted butter, softened
- **For the Chocolate Glaze Topping:**
- 50 grams (1.8 oz) semi-sweet chocolate, melted
- 1 teaspoon neutral oil (like coconut or canola)
Step-by-step Preparation
- **Prepare and Shape the Dough:** Thaw the frozen croissant dough sheets according to package directions until pliable but still cold. Roll each sheet into a tight, compact spiral (like a cinnamon roll). Place each spiral into a lightly greased metal ring mold or circular cookie cutter (approximately 8 cm / 3 inches in diameter and 5 cm / 2 inches high) to maintain the perfect round shape during proofing and baking.
- **Proofing (The Critical Step):** Cover the molds loosely with plastic wrap. Proof the rolls in a warm, draft-free area (ideally 24-27°C / 75-80°F) for 2 to 3 hours, or until they have nearly doubled in size and look puffy. *Tip: Do not rush the proofing; proper proofing is essential for flakiness.*
- **Baking:** Preheat your oven to 190°C (375°F). Brush the proofed rolls gently with the egg wash. Bake for 20 to 25 minutes, rotating the pan halfway through, until the rolls are deep golden brown and crisp. Remove the rolls from the oven, let them cool in the molds for 5 minutes, then carefully remove the molds and transfer the rolls to a wire rack to cool completely.
- **Make the Ganache:** Heat the heavy cream until simmering. Pour the hot cream over the chopped dark chocolate and butter in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Allow the ganache to cool completely and thicken slightly (it should be thick enough to hold its shape when piped). Transfer the cooled ganache to a piping bag fitted with a long, narrow tip.
- **Fill and Glaze:** Once the rolls are fully cooled, insert the piping tip into the side or top center of the roll and pipe the ganache into the hollow center until the roll feels heavy. For the glaze, melt the chocolate and stir in the oil until smooth. Drizzle or dip the top of each filled croissant roll in the glaze. Let the glaze set for 15 minutes before serving.
Nutritional Information
Due to the high quantity of butter required for lamination and the rich chocolate ganache filling, the Chocolate New York Croissant Roll is an indulgent treat. An average serving (one roll) typically contains between 450 and 550 calories, with high levels of saturated fat and refined sugar. While providing a small amount of dietary fiber and iron from the dark chocolate, this recipe is best enjoyed in moderation as an occasional dessert.
Storage
These rolls are best eaten immediately after filling and glazing for maximum crispness. If you have leftovers, store them in an airtight container at room temperature for up to 24 hours. If stored longer, the crispness will diminish. Do not refrigerate, as the cold temperature dries out the laminated dough. To refresh, place the roll in a toaster oven or air fryer for 3-5 minutes at 150°C (300°F).
Conclusion
The Chocolate New York Croissant Roll is a showstopper, perfect for brunch or as a luxurious dessert centerpiece. Serve it alongside a strong espresso or a glass of cold milk to balance the richness of the chocolate. For variations, try swapping the ganache for a salted caramel cream or a pistachio pastry cream, and top with crushed nuts instead of a plain chocolate glaze.