Gourmet hot dog

Mix all the ingredients except the pumpkin seed oil and table salt in the kneading machine. After 2 minutes, add the pumpkin seed oil. Add the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.

Dough rest: 60–75 minutes

Scale dough pieces at 70 g and shape tightly into elongated rolls of approximately 18 cm. Allow to proof at room temperature, then stabilize in the refrigerator.

Place the dough pieces onto loading devices, lightly dust the surface with flour and score a vertical lengthwise cut.

Load into a hot oven with steam. Open the vent halfway through the baking time and bake until fully done.

Mix shallots, red onions, pineapple and pumpkin cubes with the sugar. Sweat gently while stirring constantly and allow to caramelize lightly. Deglaze with Condimento Bianco (mild sweet vinegar) and simmer on low heat for about 8 minutes. Finally, add chili and soy sauce, then blend coarsely.

Shelf life: Up to 3 weeks at 5°C in a sealed container

Sauté the chopped onions and process into coarse crumbles with the remaining ingredients. Spread onto trays lined with silicone paper and roast in a moderate convection oven until crisp.

Shelf life: Once completely cooled, store airtight in a cool place for up to 4 weeks.

Cut the roll vertically halfway through. Insert one hot pork sausage (70 g). Pipe 30 g onion-pumpkin chutney on top and sprinkle with 3 g spicy crumble.