Amelia Durán tried it at the Lafayette bakery in Manhattan
01 Apr 2023. Updated at 05:00 h.
The furor over the New York Rolls in Vigo has only just begun. The fashionable bun arrived in the city last November in duplicate. Two establishments, El Trigal and Ms. Robinson, they began to make them in their workshops at the same time, and coincidentally they also decided to stop making them at the same time because they require a very laborious preparation and incompatible with the high requirement that the Christmas campaign demands. After this, both venues have returned to their old ways and success is unstoppable, it rolls, like the shape of the cake.
The meeting of the person in charge of El Trigal, Amelia Durán, with the New York Rolls was live and direct. By the end of october went on vacation to New Yorkand as is the tradition in his family, every time they leave Vigo, among their obligatory stops are the pastry shops of the cities they visit to see what is cooking in the world of sweets on the planet. Amelia tried it at the Lafayette bakery in Manhattan, which was where he was invented, and he didn’t stop until he managed to clone them. “We started with three varieties and they were a total boom, there were only two artisans in the province who made them but in small quantities,” he says. “We took print runs and they sold out, weekends were crazy, and soon some professional colleagues joined us and asked us how we did them, like A Maquía and Yajoma.” Durán assures that he has a complicated technique. The croissant dough is rolled in a metal ring that rises and is filled in layers.
In El Trigal they dispatch more than one hundred New York Rolls a day and on weekends, more. They are filled with Nutella, pistachio cream, salted caramel, ruby chocolate and raspberry jam and the last one, lotus biscuit. “They are here to stay and evolve in flavors,” says Amelia. They have them both at their central location in Balaídos (Alexandre Bóveda, 1) as in the Asede of the Real Club Celta, in the prince street.
Sara Pequeño, the manager of the small Ms. Robinson pastry shop located in Casco Vello (Fermín Penzol, 12), explains that as soon as he saw the video that made these cakes go viral on Tik Tok, he got down to work to make them the same. In appearance these cakes are like croissants with a coiled shape and are served covered and filled with creams of different flavors. “They give you a bargain that freaks out,” summarizes the pastry chef, explaining that it is a process that takes hours because you have to rise the dough, then shape it, then rise it once more and finally fill them. In mid-January they returned to the load and are working very well. «We have been modifying flavors and adding new ones, sometimes as a result of requests that people make to us. For Valentine’s Day we took out the cheesecake with raspberry, but we have kept it because the clientele continues to ask us for it, and we make them on demand, it is a claim and they are very tasty, ”he says. The price is in line with the work they give and the raw material they use, which is a significant amount of butter and fillings such as pistachio or hazelnut praline used to make the Nutella-flavored one. «But the bug is beautiful, between two you can eat it well and get fed up, because it is big»
