Add <quantity>265<unit>g</unit></quantity> of bread flour to a large bowl

Add <quantity>21<unit>g</unit></quantity> of sugar and <quantity>4<unit>g</unit></quantity> of dry yeast

Add <quantity>66<unit>g</unit></quantity> of water, <quantity>74<unit>g</unit></quantity> of milk and <quantity>13<unit>g</unit></quantity> of unsalted butter

Combine all the ingredients until it comes together into a dough. Transfer to a kitchen counter

Knead the dough for 10-15m until it can be stretched into a thin, flexible layer without breaking

Shape the dough into a taut ball and cut a cross of about <quantity>1<unit>cm</unit></quantity> deep on top of it. Let it rest for 15m to relax the gluten

Roll the dough with a rolling pin into a rectagle of <quantity>15<unit>cm</unit></quantity> x <quantity>12<unit>cm</unit></quantity>

Wrap the dough in cling film and place it in the refrigerator for 8-12h to relax and cool

Place <quantity>125<unit>g</unit></quantity> of european-style unsalted butter on a sheet of parchment paper. Fold the paper, pressing the butter, until you obtain a <quantity>15<unit>cm</unit></quantity> x <quantity>12<unit>cm</unit></quantity> rectangle

Roll the butter to evenly fit all the spaces of the parchment paper rectangle. Place it in the refrigerator to firm

Remove the dough from the refrigerator and roll it to form a rectangle of <quantity>24<unit>cm</unit></quantity> x <quantity>15<unit>cm</unit></quantity>

Wrap the dough in cling flim and place it in the freezer for about 30m until cold and firm, but not frozen

Make sure the dough is <quantity>24<unit>cm</unit></quantity> x <quantity>15<unit>cm</unit></quantity>. Reshape if needed

Unwrap the cold butter rectangle and place it over the dough to cover half of it. Cut the remaining half of the dough and cover the butter with it. Align the three layers

Hit the layered dough with the rolling pin to evenly spread the butter in the middle. Dust it with bread flour and roll it out lengthwise until about <quantity>50<unit>cm</unit></quantity> x <quantity>12<unit>cm</unit></quantity>

Fold one third of the dough over itself legthwise. Fold the remaining third over the already folded part. Adjust the ends

Wrap the dough in cling film and place it in the refrigerator for 1h until cold

Dust the dough with a little flour and place it on the counter with the folded side facing you. Hit the dough with the rolling pin to facilitate the opening

Roll out the dough, always in the same direction, until you get a rectangle of approximately <quantity>50<unit>cm</unit></quantity> x <quantity>18<unit>cm</unit></quantity>. Slightly dust it with flour so the dough doesn't stick to the counter

Fold the dough over itself leaving about <quantity>4<unit>cm</unit></quantity> uncovered. Fold this end part over itself until it touches the end of the previous fold

Fold the dough in half over itself and lightly press it

Wrap it with cling film and place it in the refrigerator for 1-2h until it gets very cold and firm

Dust the dough with a little flour and place it on the counter with the folded side facing you. Hit the dough with the rolling pin to facilitate the opening

Roll it out, always in the same direction, until you get a rectangle of approximately <quantity>50<unit>cm</unit></quantity> x <quantity>18<unit>cm</unit></quantity>

Repeat the previous fold, folding the dough like an envelope without overlapping the layers and then folding in half

Wrap it with cling film and place it in the refrigerator for at least 1h to firm and chill. The croissant dough is ready

Remove the cling film and dust the counter and the dough with all-purpose flour. Press it with a rolling pin to make it more pliable

Roll out the dough to obtain a rectangle that is slightly larger than <quantity>40<unit>cm</unit></quantity> x <quantity>25<unit>cm</unit></quantity>

Trim the edges to obtain a sharp <quantity>40<unit>cm</unit></quantity> x <quantity>25<unit>cm</unit></quantity> rectangle

Fill a pot with water and bring it to a boil

Cut <quantity>5</quantity> strips of equal width lengthwise

Roll the dough, trying to keep the edges aligned

Place <quantity>5</quantity> ring molds of about <quantity>6<unit>cm</unit></quantity> high and <quantity>8<unit>cm</unit></quantity> wide on a baking tray lined with parchment paper. Grease them with baking spray and place the rolls inside

Place the doughs and the pot of boiling water in the turned off oven. Let proof for 2h-2h30 until wobbly and fluffy, with some layers of dough starting to separate. They should almost fill the mold. Remove from the oven

Cut <quantity>1</quantity> vanilla bean in half lenghwise and scrape off the seeds. Keep both the pod and the seeds

Add the vanilla seeds and pod to a medium pot and add <quantity>500<unit>ml</unit></quantity> of milk

Add <quantity>50<unit>g</unit></quantity> of sugar and whisk to dissolve. Bring the mixture to a boil over low heat

Beat <quantity>6</quantity> egg yolks in a medium bowl

Add <quantity>50<unit>g</unit></quantity> of sugar and whisk to combine

Add <quantity>30<unit>g</unit></quantity> of cornstarch and whisk to combine

Once the milk mixture has boiled, remove the vanilla pod

Carefully add a bit of the boiled milk into the yolk mixture, whisking constantly

Transfer the mixture back into the pot with the rest of the milk, whisking to combine

Whisk it over medium-low heat until the foam disappears and the mixture starts to thicken. Turn the heat to low and whisk for 3m to obtain a thick cream

Turn off the heat and add <quantity>12<unit>g</unit></quantity> of cold butter. Whisk well to melt the butter and combine

Transfer it to a bowl

Cover it with cling film, pressing it against the surface, and refrigerate to cool down completely

Remove the dough from the oven and preheat it to <temperature>180<unit>°C</unit></temperature>

Place another sheet of parchment paper over the molds with a tray or heavy weight on top

Bake for 18-20m until slightly golden

Remove the rings and return the baking tray to the oven. Bake for 4-7m until deep golden brown. The New York rolls are ready

Once cooled, whisk the cream again until smooth. The pastry cream is ready

Transfer the Pastry Cream to a piping bag. Tie a knot at the end to close the bag

Add <quantity>1<unit>cup</unit></quantity> of jam into a piping bag. Tie a knot at the end to close the bag

Add <quantity>5<unit>g</unit></quantity> of fat-soluble red food coloring to <quantity>100<unit>g</unit></quantity> of melted white chocolate and stir to combine

Cut a slice in the side of each New York Roll so that they stay upright on the tray. Pierce the opposite end, being careful not to dismantle the layers of the rolls

Cut off the tip of the piping bag with the cream, dip it into the roll and pipe some of the cream

Cut off the tip of the jam bag, dip it into the roll and pipe a portion to mix with the cream

Dip the pierced side of the roll into the colored white chocolate and rest it over the tray. Finish the garnishing with some extra chocolate to taste. The jam & cream New York rolls are ready

Amaze everyone!