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St Pierre UK Brioche Rolls

4 Brioche Hot Dog Rolls

For the simple pleasures in life. Soft, golden and lightly sweet, St Pierre Brioche Hot Dog Rolls will take your BBQ to the rooftops of Paris. Try them with a touch of French mustard, or make them in a sweet recipe for a “magnifique” dessert.

Benefits

  • No preservatives
  • No artificial flavours
  • Suitable for vegetarians

Nutritional Facts

Typical Values100g containsEach burger bun (45g) contains% RI* per serving
Energy1309KJ / 311kcal598KJ / 142kcal7%
Fat7.3g3.3g5%
of which saturates1.7g0.8g4%
Carbohydrate50g23g
of which sugars9.2g4.1g5%
Fibre2.4g1.1g
Protein10g4.5 g
Salt0.81g0.36g6%
This pack contains 4 sevings.
*Reference Intake of an average adult (8400KJ/2000kcal)

Ingredients

Wheat Flour, Egg, Water, Sugar, Rapeseed Oil, Yeast, Concentrated Butter (Milk), Flavourings (Milk), Wheat Gluten, Dried Skimmed Milk, Salt, Glucose Syrup, Rice Flour, Pea Protein, Acerola Powder, Deactivated Yeast, Turmeric.

Allergens

For allergens, including cereals containing gluten, see ingredients in bold.

We’re always improving our recipes and this may affect the allergens, so please check our packaging for the most accurate information.

Suitable for vegetarians.

Storage

Store in a cool dry place, away from direct sunlight. Once opened, store in an airtight container.

Vanilla Custard and Homemade Peanut Brittle Rolls

You can make the peanut brittle in advance and there will be some left over – just make sure you store it in an airtight container to keep it crunchy!

Ingredients

  • 4 St Pierre Hot Dog Rolls
  • 1 large carton ready-made custard, well chilled
  • 1-2 tbsp caster sugar

For the peanut brittle:

  • Butter for greasing
  • 200g caster sugar
  • 125g roasted peanuts
  • Sea salt flakes

Vanilla Custard and Homemade Peanut Brittle Rolls

Steps

  1. Pop the custard in the fridge
  2. Next make the peanut brittle. Line a baking tray with buttered baking parchment
  3. Tip the sugar into a saucepan and add 2-3 tbs cold water. Do not stir but gently swirl the pan to mix.
  4. Melt the sugar over a low heat, resisting the temptation to stir at any point! When the sugar has melted, turn up the heat slightly and allow it bubble for a few minutes. Occasionally you may gently swirl the pan but try not to get the liquid up the sides. Take extra care as hot sugar can burn.
  5. As soon as it turns an amber colour, tip in the roasted peanuts and stir quickly with a wooden spoon. Tip onto the paper, working very quickly but carefully and allow it to spread out. Sprinkle over the sea salt and allow to cool. Do not touch until the brittle has completely cooled
  6. When the nut brittle is ready, break it into chunks using a heavy spoon handle or similar.
  7. Brush the tops of the hot dog rolls with a small amount of cold water then sprinkle on some caster sugar. Set aside
  8. Add a large plain nozzle to a piping bag and fill with the chilled custard. Pipe into the hot dog rolls
  9. Add some peanut brittle pieces and serve straight away

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