Sometimes you just get an intense craving, but you won’t be heading to Walt Disney World for a while. Join me in this video where I attempt to recreate the roule lard et fromage (aka bacon cheese roll) from Les Halles Boulangerie-Patisserie in the France pavilion at EPCOT.
0:28 Origins of the closest thing to a recipe I could find
1:03 Bread dough
4:16 Bacon (and optional garlic)
5:01 Bechamel sauce
6:41 Time to assemble the rolls!
9:47 Baking, eating, enjoying, and reviewing
Let me know what kind of bread dough, or other improvements, you would make! Also if you know of a more specific recipe to re-create this bacon cheese roll please let me know in the comments!!
Here is the recipe from Reddit:
“1000 grams bread dough 150 grams béchamel sauce 100 grams chopped cooked bacon 80 grams shredded Swiss cheese. METHOD:Roll out the bread dough using a rolling pin to about 1” thick. Spread the béchamel sauce on top and sprinkle the cheese and bacon all over the top. Starting from the bottom, roll the dough to the top and then slice it into pieces about 1 ½ “ thick. Put on a sheet pan and let proof about an hour. Brush olive oil on top and bake at 425 for approx. 10-15 minutes until done.”
Here is the bread dough I used:
To make a smaller portion I scaled this recipe down by ~half.
Here is a bechamel recipe:
I scaled this down by ~1/4.
All in all here’s the recipe I used.
Bread: 1/3 cup warm (105 – 110 degrees F) milk, 6 grams sugar, 4 grams yeast; combine in kitchenaid bowl and let stand until frothy.
203 g (1 5/8 cup) flour, 1 large egg, 1/2 teaspoon salt, 28.5 g (1/8 cup) melted unsalted butter.
Add about half a cup of flour to the yeast mixture, mix until just combined. Add all of melted butter and an additional ~1/4 cup of flour, beat until just combined. Beat in 1 large egg and add remaining flour (and salt if you did not premix your salt into the flour). Beat until a soft dough forms. Spray a bowl with cooking spray, place dough in bowl, turn dough to grease all sides, cover and let rise until doubled in size (about 1 hour).
Bechamel:
1/2 TB butter, 1/2 TB flour, ~92 grams (3/8 cup) warmed milk.
Melt 1/2 Tablespoon butter in saucepan over ~medium heat and add 1/2 TB (or about 1.5 teaspoon) flour, whisking constantly. Whisk constantly until a paste forms and the flour no longer smells raw, about 2 minutes. Slowly add your milk and continue to whisk. Bring to a boil. Add salt and pepper to taste (I omitted this given the salt/pepper content from the cheese and bacon in the rolls). Lower the heat to a simmer and whisk, continuing to cook for ~3-5 more minutes or until you reach the desired consistency.
Bacon (I did 4 strips which was ~40 grams, you probably want more): cook bacon.
Roll dough out into a rectangle. Spread on bechamel, sprinkle on bacon and ~40 grams of shredded swiss cheese. Roll into a log. Cut into 1.5 inch pieces. Place on sheet pan and let proof for about an hour (covered). Brush olive oil on top and add some flaky salt. Bake for 10-15 minutes at 425 degrees F.
#DisneyRecipe #DisneyBaking
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