For 40 aperitifs rolls, you will need:
- 0
220 g flour - 1
30 g instant mashed-potato powder - 2
175 ml water - 3
5 g salt - 4
5 g yeast - 5
15 ml olive oil - 6
250 g small pieces of bacon - 7
125 g shallot - 8
15 ml red wine - 9
20 g butter - 10
75 g grated cheese - 11 salt
- 12
pepper - 13
25 g Soured dough (optional) - Total weight: 960 grams
Change these quantities to make: 20 aperitifs rolls 40 aperitifs rolls 80 aperitifs rolls 120 aperitifs rolls
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 39 min. | 1 hour 15 min. | 37 min. | 2 hours 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
1) Preparation of bacon filling.
Fry 250 g small pieces of bacon in a non-stick frying pan and discard the fat which runs out.
Set aside.
Fry 250 g small pieces of bacon in a non-stick frying pan and discard the fat which runs out.
Set aside.
Stage 3 - 2 min.
Reuse the bacon pan (without cleaning it) to melt 20 g butter. Add the chopped shallots, salt and pepper.
Cook without colouring.
Cook without colouring.
Stage 4 - 1 min.
Pour 15 ml red wine into the pan.
Stage 5 - 15 min.
Mix and leave to cook until all the wine has evaporated, then add the bacon.
The filling is ready. Note that this can be prepared the day before and kept in the fridge in a sealed container.
The filling is ready. Note that this can be prepared the day before and kept in the fridge in a sealed container.
Stage 6
In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 52-56°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 7 - 15 min.
2) Preparation of dough.
Put into a food-processor bowl: 220 g flour, 30 g instant mashed-potato powder, 175 ml water at the right temperature, 5 g salt, 5 g yeast, 15 ml olive oil and possibly 25 g Soured dough.
Start on the slowest speed for 3 minutes, then a little faster for 6 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Put into a food-processor bowl: 220 g flour, 30 g instant mashed-potato powder, 175 ml water at the right temperature, 5 g salt, 5 g yeast, 15 ml olive oil and possibly 25 g Soured dough.
Start on the slowest speed for 3 minutes, then a little faster for 6 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 8 - 3 min.
Add the bacon filling to the dough and knead on the slowest speed just until it is well mixed in.
Stage 9 - 30 min.
Roll the dough into a ball and put into a large clean bowl. Dust lightly with flour, cover with a sheet of plastic and leave in a warm place for 30 minutes.
Stage 10 - 5 min.
After this time, roll out the dough into a rectangle 1cm (0.4 inch) thick.
Stage 11 - 5 min.
Cut into strips 1cm wide (a dough cutter is very useful for this)...
Stage 12
...then cut across into 2cm (0.8 inch) lengths to make the little rolls.
Stage 13 - 45 min.
Arrange on a baking sheet, sprinkle with grated cheese. Cover with a sheet of plastic and leave to rest for about 45 minutes.
Stage 14 - 15 min.
Preheat the oven to 240°C (460°F).
Bake the rolls for about 15 minutes.
Bake the rolls for about 15 minutes.
Remarks
You can use Comté, gruyère or Emmenthal cheese, but Comté is by far the best.
If you serve these as aperitif snacks, don't be surprised if they all disappear - they are difficult to resist!
If you serve these as aperitif snacks, don't be surprised if they all disappear - they are difficult to resist!
Keeping:
A few hours, 1 day maximum.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,009 Kcal or 12,598 Kj | 66 gr | 226 gr | 203 gr |
| 150 % | 25 % | 21 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 313 Kcal or 1,310 Kj | 7 gr | 24 gr | 21 gr |
| 16 % | 3 % | 2 % | 3 % |
| Per aperitif rolls | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 75 Kcal or 314 Kj | 2 gr | 6 gr | 5 gr |
| 4 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 40 aperitifs rolls : 3.95 €
- Per aperitif rolls : 0.10 €
Note : These prices are only approximate.
Source
After Thomas Marie (INBP, French national bakery and patisserie insititute).More recipes?
This recipe uses (among others) | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Creamy "terre et mer" pots, Beef braised in reduced red wine, Pasta with mustard-cream sauce, Bacon rolls, Vol-au-vent, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Carbonnade, Lemon and lime cakes, Flognarde, Red mullet fillets with a reduced white-wine sauce, Muffin dough, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Kouign-amann, Lemon and lime custard tart, Quince and apple compote, Caramel semolina pudding with raisins, ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Koulibiak in pie dish, Artichoke hearts forestier , Red rice pannequets, Sliced cauliflower with 3 cheeses, ... All |
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