Antonio Bachour so good #34 Vanilla Recipes
Recipe Crème Brûlée NY Roll with vanilla bean custard by Antonio Bachour
The versatile and hyperactive Antonio Bachour is not one to shy away from a collective challenge like the one we posed to him in so good.. magazine 34. The goal was to imagine formats and flavors that would elevate the well-known ‘viennoiserie’ to another dimension. The Miami-based chef wanted to raise the stakes and not limit himself to form or substance alone, but rather play hard on both fronts.
Transferring the characteristic flavors of universal classics such as crème brûlée to a simple piece of viennoiserie such as a croissant was not enough. Bachour also wanted to stretch or fold the dough to create surprising shapes, such as a perfectly geometric sphere or cube, or an elegant royal crown, inviting us to enjoy an absolute, total experience.
Thinking about practicality and the optimization of resources, he chose the croissant dough as the starting point for the four creations he presented to us in the magazine, among which we find Crème Brûlée NY Roll, which fuses the richness of a crème brûlée with the layered complexity of a NY roll croissant. The flaky, caramelized viennoiserie base is filled with a smooth vanilla custard, then topped with a thin brûléed sugar crust — torched to a perfect golden crackle. Each bite delivers crisp layers, creamy indulgence, and the nostalgic crack of a crème brûlée.
Why this version? “I wanted to reimagine the elegance of crème brûlée through the lens of modern viennoiserie. The NY roll format offers structure, richness, and a playful shape that elevates the experience. This version celebrates texture — the crunch of sugar, the creaminess of custard, and the buttery flake of laminated dough — in a single, elegant bite,” he explains.
Photos of creations, Good Lookin Food __ Photos of chef and lamination, Corina Landa
Crème Brûlée NY Roll
Yield: 20 pcs – Mold: Pavoni NY Ring 10×4 (X3910) – Size: 3.5×45 cm (90 g weight)
Vanilla bean custard
- 1300 g milk
- 300 g heavy cream 35% fat
- 5 vanilla beans
- 300 g sugar
- 120 g cornstarch
- 300 g egg yolks
- 160 g white chocolate República del Cacao
In a pot, combine the milk, heavy cream and vanilla bean. In a bowl, combine the egg yolks, sugar and cornstarch. Bring the milk mixture to a simmer and temper the egg mix, return to the pot over the heat and leave to boil for 1 minute. Remove from heat, add the chocolate and mix. Wrap and refrigerate for a few hours until set and stable to pipe.
Croissant and butter dough for the folds
See recipe on so good.. magazine 34
Laminating and folding
Proceed as for the croissant dough. Finally, to obtain the final format, laminate to 3 mm thick and 45 cm long. Place the dough on the table. Spray one sheet pan with nonstick spray and line with parchment paper. Cut the dough 3.5 cm wide and roll. Place into the mold. Let proof for 2-3 hours at 28°C. Put a Formasil (perforated silicone mat) on top and put a weighted tray.
Preheat the oven to 170°C. Bake the croissants for 20-25 minutes. Remove the ring and let them cool on a wire rack. Fill the custard in a piping bag with a round nozzle. Make a hole in one side of the croissant and fill with the vanilla bean custard. Pipe the custard on top of the roll and spread evenly with the spatula. Spread sugar and burn with the torch.
Discover these creations by Antonio Bachour in so good.. magazine 34
The Crown
Tiramisù
Rocher
