Alex Petit's bacon, cheddar & cream cheese puff wheels with roasted garlic aioli

Method

1. Heat a drop of olive oil in a frying pan over medium heat and pan-fried the shallots until soft
2. Add the streaky bacon and fry until crispy
3. Add the spinach leaves and thyme, and cook until the spinach leaves are wilted
4. Season with pepper and a pinch of nutmeg and set aside

To make the puff pinwheels :

1. Roll the puff pastry onto a floured work surface and cut a large rectangle, A4 size
2. Spread the cream cheese thinly over the entire surface to cover
3. Spread the spinach & bacon mix evenly, followed by ¾ of the grated cheddar
4. Roll the pastry into a log, being careful not to press too hard so the filling stays in the middle
5. Cut 5 cm wide rings and place onto a lined baking tray
6. Brush the beaten egg yolk over each pinwheels and top with the leftover cheddar
7. Place in a pre-heated oven at 175 degree Celsius for 15 minutes or until golden

For the garlic aioli, start roasting the garlic

1. Place the garlic into a small square of tin foil and roast for 15 minutes at 170-degree Celsius with a little oil
2. In the meantime, make the homemade mayonnaise:
3. Whisk the egg yolks, Dijon mustard and a pinch of salt in medium-size mixing bowl
4. Drizzle in the vegetable oil little by little while continuously whisking until thick and smooth
5. Remove the garlic from the oven with care to avoid scalding
6. In a plate or bowl, crush the roasted garlic with a fork
7. Add the lemon juice and the crushed garlic to the mayonnaise and incorporate carefully
8. Check for seasoning

Chef's tips :

• Room-Temperature Ingredients: cold eggs make it harder for the emulsion to form
• Use a neutral oil: like grapeseed or sunflower. Extra virgin olive oil works but can make the mayonnaise taste slightly bitter
• Add oil slowly - really slowly: this is the biggest secret. Begin with just a few drops at a time while whisking constantly. Once the mixture thickens, you can add the oil in a thin, steady stream
• If it splits, you can fix it: Whisk 1 teaspoon of water or another egg yolk in a clean bowl. Slowly whisk the broken mayo into it—drop by drop, it will re-emulsify like magic
• Mustard is your friend: A teaspoon of Dijon helps keep the emulsion stable and prevents splitting.