New York roll with dark chocolate icing

Preparation

Croissant dough:

1. Add the flour, salt and 50g of sugar to the bowl of your stand mixer, then add the crumbled yeast, milk and water.
   
   
2. Mix using the dough hook attachment, then cover the bowl with a towel and leave to rise for 1h at room temperature.
3. Bash the (cold) 84% fat extra dry butter with a rolling pin to soften it.
4. Roll out the pastry to form a square twice the size of the84% fat extra dry butter.
5. Place the 84% fat extra dry butter in the centre of the dough sheet, at an angle of a quarter-turn, and fold the dough crosswise over the butter to form a square.
6. Turn the dough and level out the thickness by gently tapping it with the rolling pin in both directions.
7. Flour the work surface then roll out the dough into a rectangle. The length should be three times the width, with a thickness of 1 cm.
8. Make a double turn by folding the dough into a wallet shape.
9. Wrap it in a sheet of greaseproof paper and leave to chill for 25 minutes.
10. Spread out the dough again, keeping the fold to the right.
11. Make a single turn: fold the bottom of the dough up to 2/3 of the height and then fold the top down.
12. Chill for a further 25 minutes.
13. Flour the work surface, and sprinkle both it and the rolled-out pastry with the remaining sugar.
14. Roll out the puff pastry to a thickness of 4mm, then roll it up.
15. Chill the roll in the fridge for 1h.
16. Divide into 15 equal portions.
17. Grease the cups of a 10cm bun tray, set the rolls in each one and leave to proof for another hour.
18. Pre-heat your oven to 180°C and bake the rolls for 40 minutes.

For the chocolate ganache:

1. Bring the cream to the boil and pour in the dark chocolate.
   
   
2. Leave to rest for 1 minute, then mix until you’ve achieved a smooth consistency.
3. Dip the top of each roll in the ganache and let it drip over the edges as it sets.
4. Decorate with dried fruit and edible flowers.