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By Thomas Subrin

Recipe Mini Hot Dog

To make this dish

Ingredient list

  • Filling Veal Sausage
    500 g Veal rump or fillet
    800 g Duck breast
    300 g Lescure UHT Cream 35% fat
    6 g salt
    2 g Espelette pepper
  • Filling pickles
    400 g white vinegar
    400 g caster sugar
    1 pod Garlic
    100 g celery
    50 g radishes
    100 g Red onions
  • Dough
    1000 g T45 flour
    620 g milk
    20 g salt
    25 g sugar
    15 g honey
    30 g yeast
    200 g Lescure Unsalted 250g butter Roll 82% fat
    1 g paprika
    100 g egg yolks
  • Assembly
    SQ Edible flowers
    SQ Yellow mustard
    SQ capers

The recipe, step by step

  1. 01

    Filling Veal Sausage

    Grind the veal, duck breast, and salt until a paste is obtained.

    Gradually add the cream.

    Season with Espelette pepper.

    Transfer to a piping bag fitted with a 1 cm tip and store at 3°C.

    Pipe out 7 cm logs and wrap them tightly in plastic film.

    Steam cook or simmer in water.

  2. 02

    Filling pickles

    Combine the vinegar with the sugar and garlic.

    Pour the mixture over the thinly sliced vegetables.

  3. 03

    Dough

    Base temperature: 46°C - 48°C.

    Incorporation: Combine all the ingredients, except for the butter, in the bowl of a stand mixer.

    Frasage: 4 minutes.

    Kneading: 3 minutes on speed 1. Add the butter. 7 minutes on speed 1. 2 minutes on speed 2. Remove 190 g of the dough and combine with the carrot or paprika powder.

    Consistency: Medium textured (batârde).

    Temperature: Dough at 23°C.

    Proofing: 30 minutes then roll out and store at 3°C.

    Turns: Two single turns in the laminator, then place the coloured dough on top of the dough parcel.

    Resting: 45 minutes à -18°C.

    Rolling: 1.2 cm thick.

    Resting: 45 minutes at -18°C.

    Cutting: 6x3 cm rectangles.

    Final proofing: 1.5 hours at 26°C.

    Egg wash: On top of the bread x1 coat, with the egg yolks.

    Baking: Deck oven at 200°C (bottom) and 240°C (top) for 6 minutes, turn and continue baking for 1-2 minutes.

  4. 04

    Assembly

    Slice the bread in half lengthwise.

    Spread with mustard and top with the sausage, then top with more mustard.

    Garnish the top of the sausage with pickles, capers and edible flowers.

    Storage temperature: 3°C.