THE
AN INCREDIBLE BASE FOR TRULY ORIGINAL BURGERS AND DESSERTS
THE
Made with a delicious croissant dough, this puff pastry bun in the shape of a spiral is an incredible base for making premium and surprising burgers and desserts. thanks to its spiral movement which shows off its delicate puff pastry
to prepare with its paper mould that it can be used all day long
surprising
thanks to its delicious buttery taste and its unique textures: crispy on the outside, but soft inside
On-the-go or at the table, sweet or savoury, with indulgent or light, traditional or revisited recipes... The Bun’n’Roll can be used in so many ways!
SAVOURY VERSION SWEET VERSION
The Bun’n’Roll is so different from other burgers! The Bun’n’Roll is a creative base for your sweet recipes!
Once sliced, the Bun’n’Roll presents a delicate and soft puff pastry that will enhance all burger recipes, from the most classic to the most original. This slightly sweet bun is a true flavour enhancer!
For breakfast or brunch, use it with the inevitable bacon and eggs, for example.
For lunch or dinner: an excellent solution to the quest for differentiation around the burger.
The Bun’n’Roll is also an ideal base to dream up your desserts or sweet recipes. Thanks to its pure butter puff pastry, the Bun’n’Roll will enhance sweet ingredients: fruits, chocolate, creams and impress your guests!
For a dessert or sweet break all day long.
JURA BURGER BUN'N'ROLL
A recipe resulting from the Bridor x Garden Gourmet collaboration.
Created with
Ingredients
• 10 Bun’n’Roll
• 10 Sensational Burger™ GARDEN GOURMET®
• 250 g Tête de Moine cheese in rosettes
• 500 g sliced yellow onion
• 100 ml Vin Jaune
• 200 g garden lettuce
• 200 g mayonnaise
• 50 g roasted crushed walnut kernels
• 30 ml grapeseed oil
• 50 g butter
• Salt and pepper
Preparatio
1 Preheat the oven to 190°C. Bake the Bridor Bun’n’Rolls at 165-170°C, damper closed, for around 16-18 minutes.
2 Sweat the sliced onions with the butter and oil. When light blonde in colour, deglaze with the vin jaune and cook gently to a confit over a low heat.
3 Mix the mayonnaise with the crushed walnuts and put to one side.
4 Cook the frozen GARDEN GOURMET® Sensational Burger™ in a frying pan over a low heat with a dash of oil. Turn regularly for around 7 minutes. Cook until the internal temperature reaches 74°C.
5 Slice open the Bun’n’Rolls 1 cm above the bottom. On the bottom half of the Bun’n’Roll, place the mayonnaise and walnut mix, the onion compote and the GARDEN GOURMET® Sensational Burger™.
6 Arrange the Tête de Moine cheese allowing some of it to hang over the edges slightly, add the lettuce, a spoonful of mayonnaise and close the burger.
CHEF'S TIP
Add a few drops of walnut oil to the mayonnaise to enhance its flavour, and serve a small bowl of onion and vin jaune confit with the burger.
VEGGIE BUGER BUN'N'ROLL WITH CHIMICHURRI SAUCE
A recipe resulting from the Bridor x Garden Gourmet collaboration.
Ingredients
• 10 Bun’n’Roll
• 10 GARDEN GOURMET® Breaded Veggie Escalopes
• 200 g ricotta
• 50 g liquid cream
• 2 large tomatoes
• 4 garlic cloves
• 50 g flat parsley leaves
• 45 g coriander leaves
Salt and pepper
Preparatio
1 Preheat the oven to 190°C. Bake the Bridor Bun’n’Rolls at 165- 170°C, damper closed, for around 16-18 minutes.
2 In a blender, mix together the oil, parsley, coriander, basil and garlic. Add the vinegar, lemon juice and bird pepper and mix again. Place this mixture in a bowl, add the chopped shallots, adjust the seasoning and set aside.
3 Mix the ricotta with the cream, adjust the seasoning.
4 Cut 10 thick tomato slices, brush with oil and season. Roast in a frying pan for 1 minute on each side.
5 Deep fry the frozen GARDEN GOURMET® Breaded Veggie Escalopes in oil heated to 170°C for 3-4 minutes, strain on paper towel.
6 Slice open the Bun’n’Rolls 1 cm above the bottom. Spread the ricotta on the base of the bun. Add a spoonful of chimichurri sauce, the Breaded Veggie Escalope, the slice of tomato and some New Zealand spinach leaves. Add a second spoonful of chimichurri sauce and close the burger.
TRADITIONAL BURGER BUN'N'ROLL
A recipe by Pierre Koch , executive chef and BBCC member.
Ingredients
• 4 Bun’n’Roll
• 60 g salad leaf assortment
• 120 g heirloom tomatoes
• 40 g red pickled onions
• 4 x 150 g Angus steaks
• 100 g Cheddar
• 160 g burger sauce
• Affila cress
For the red pickled onions:
water
vinegar
beetroot powder
For the burger sauce:
• 15 g mayonnaise
• 15 g traditional mustard
• 10 g Philadelphia
Preparatio
1 Preheat the oven to 190°C. Bake the Bridor Bun’n’Rolls at 165-170°C, damper closed, for around 16-18 minutes.
2 For the pickled onions: in a pan, boil the water with the sugar, add the vinegar and then the beetroot powder, followed by the sliced onions and then bring to the boil again. Empty into a jam jar and quickly close the lid. Once cooled, store in the refrigerator.
3 For the burger sauce: mix the mayonnaise, mustard and Philadelphia together.
4 Fry the steaks for a few minutes on each side.
5 Open the Bun’n’Roll in the middle. On the bottom, arrange the burger sauce and a few slices of tomato. Add the steak and then the melted Cheddar. Finish with the red pickled onions, a few mixed salad leaves and the top of the Bun’n’Roll.
BOURBON VANILLA CREAM AND CRISPY PRALINE BUN'N'ROLL
A recipe by Jean-Luc KASPER , expert baker, Germany, and BBCC member.
Ingredients
• 4 Bun’n’Roll
For the crispy puff pastry
• 40 g puffed rice
• 60 g feuilletine
• 50 g milk chocolate couverture
• 115 g hazelnut praline paste
For the light vanilla cream
• 50 g custard cream
• 250 g whipping cream
• 25 g sugar
• 2 sheets of gelatine
• 1 Bourbon vanilla pod
For the decoration: Edible flowers
Preparatio
1 Preheat the oven to 190°C. Bake the Bridor Bun’n’Rolls at 165-170°C, damper closed, for around 16-18 minutes.
2 Mix in the following order: puffed rice, feuilletine and milk chocolate couverture. Then add the hazelnut praline paste. Leave to cool and harden.
3 Whip the cream until thick, incorporating the sugar. Soak the gelatine sheets and then heat them and mix with the custard cream. Add the whipped cream and the vanilla pod.
4 Slice the Bun’n’Roll in half. Put the crispy praline in the middle of the Bun’n’Roll.
5 Arrange the light vanilla cream around the Bun’n’Roll. Decorate the top with edible flowers and fine pieces of crispy praline.
ORANGE SUPREME AND CHOCOLATE GANACHE BUN'N'ROLL
A recipe by Richard North , expert baker, United Kingdom, and BBCC member.
Ingredients
• 3 Bun’n’Roll
For the Chocolate Orange Ganache
• 200 g dark chocolate
• 100 g soft butter
• 15 ml golden syrup (brown sugar)
• 75 ml full cream
• 10 ml orange extract
• 25 ml Grand Marnier
For the decoration:
• orange (zest & segments)
• 2 speculoos
Preparatio
1 Preheat the oven to 190°C. Bake the Bridor Bun’n’Rolls at 165-170°C, damper closed, for around 16-18 minutes.
2 Melt the chocolate, butter, golden syrup and cream in a bain-marie. Mix until the ganache is smooth and velvety.
3 When it has all melted, incorporate the orange extract and the Grand Marnier. Leave to cool and put in a piping bag.
4 Slice the Bun’n’Roll in half. Pipe the ganache, alternating with orange segments.
5 Decorate the top with dabs of ganache, orange zest and speculoos.
LEMON MERINGUE BUN'N'ROLL
A recipe by Jérémie Vincent , expert baker, United Kingdom & Ireland, and BBCC member.
Ingredients
• 3 Bun’n’Roll
• 4 lemons
• 1 egg
• 3 egg yolks
• 150 g sugar
• 15 g corn flour
• 100 g water
• 150 g sugar
• 3 egg whites
Preparatio
1 Preheat the oven to 190°C. Bake the Bridor Bun’n’Rolls at 165-170°C, damper closed, for around 16-18 minutes.
2 Zest the 4 lemons and then squeeze out the juice. Mix the lemon juice and zest with 150 g sugar and 15 g corn flour. Add the 3 egg yolks and the whole egg.
3 Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth.
4 For the meringue: pour the water into a pan and add the sugar. Heat to 118°C.
5 In another bowl, whip the egg whites before adding the hot sugar syrup.
6 Mix everything together to obtain a nice meringue, then leave to cool at room temperature.
7 Fill the Bun’n’Roll with lemon cream. Cover the Bun’n’Roll with the meringue. Caramelise the meringue.
For optimal regularity, the Bun’n’Roll must be defrosted and baked in a paper mould
Bun’n’Roll, a ready-to-bake bun, practical to use all day long!
Defrost the Bun’n’Rolls between 45 and 60 minutes in their paper mould.
Put 12 products on a tray and preheat the oven to 190°C.
Put the Bun’n’Rolls in the oven at 165-170°C for 16 to 18 minutes. Then leave to cool in their mould for 15 minutes.
You may serve!
One box contains 50 Bun’n’Rolls and 50 recyclable paper moulds.