Mini Hot-Dogs | Boursin Cheese
Recipe

Mini Hot-Dogs

with Boursin Garlic & Herbs Cheese

Wow your guests with homemade hotdog buns and flavourful mini sausages atop a layer of creamy Boursin.

View the Ingredients List
  • Level medium

  • Prep time 20 MIN

  • Cook time 20 MIN

  • Total time 40 MIN

Directions

YOUR TURN TO CREATE

For Hot Dog Buns
  • Pour the flour in the blender’s bowl.
  • Add the caster sugar and the salt, mix at a low speed until a uniform preparation is obtained.
  • Add the full egg and the egg yoke.
  • Add the yeast by crumbling it through your fingers, the milk, the water and mix at a low speed for one minute, then increase the speed until the dough starts to form.
  • Add the cream butter, 3 times running.
  • Knead for 5 minutes at high speed, then stop the blender.
  • Place the dough ball in lightly oiled bowl, film and leave to rise for 1 hour at room temperature. Do not place in the fridge. Your dough will double in volume.
  • Place the dough on a floured work surface, stretch the dough with your fingers into the shape of a roll, split the roll into 12 identical pieces and make 12 small balls.
  • Place a clean tea towel on your balls and leave to stand for 5 minutes.
  • Shape the balls into small elongated loaves.
  • Place on a baking tray and leave to stand for a least half an hour.
  • To gloss your loaves: mix 1 egg + one tablespoon of milk and, using a brush, spread the mixture on the buns.
  • Place the buns in a preheated fan oven at 190°C for 15 to 20 minutes. Once cooked, place the buns on a pastry grid to let them cool down  
For Boursin Sauce
  • Mix the Boursin and the milk until you obtain the desired texture.
For The Hot-Dogs
  • Cut the buns lengthwise on one side only.
  • Cook the sausages in boiling water for 3 minutes.
  • Spread Boursin on the buns.
  • Fill the buns with your ingredients (depending on the recipe) and add one half of a sausage.
  • Place some Boursin sauce on the sausage using a pastry bag or a teaspoon.
  • The Boursin Tip: An alternative is not making the Boursin sauce but adding Boursin Crumbly using a fork.

Tip

Anti Food Waste Tip: If you have cut up vegetables, sausages and Boursin left over, you can create a raw salad for your next day's lunch.

  • Serves 6
  • 150 g Boursin Garlic & Herbs

  • Milk

  • 6 hot-dog sausages

  • 12 small hot-dog buns 

  • Lettuce

  • 200 gr of lacto fermented red cabbage

  • 1 red onion 

  • Coriander

  • Dill

  • Cumin seeds 

  • 500 gr of wheat flour (T65)

  • 1 tablespoon of caster sugar

  • 1 teaspoon of fine salt

  • 1 egg (full)

  • 1 egg (yoke)

  • 25 gr of fresh baker’s yeast

  • 120 ml (120 gr) of full-creamed milk 

  • 120 ml of water

  • 40 gr of softened butter

  • Gloss: 1 egg + 1 tablespoon of milk 

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