Provencal "Pompe à Huile" recipe
Of course, Les Jardins de La Pascalinette® – camping 4 étoiles is at the very top of the list of Nos Coins de Paradis® (Our Corners of Paradise), but some find paradise in their kitchen too!
Here is a typical little Provencal recipe traditionally served at Christmas – but why not enjoy it throughout the year?!
The Pompe à Huile, sometimes called Fougasse or Fougasse d’Arles, is a type of brioche often featured in the Thirteen Desserts famously served at Christmas in Provence. It is flavoured with orange flower water and lemon or orange zest.
Provencal Pompe à Huile Recipe
450 g flour
40 g yeast
115 g caster sugar
3 eggs
15 cl cold-pressed virgin olive oil (from the Var area of course!)
2 to 3 tsps orange flower water to taste
Grated zest of 1 lemon (or half an orange)
1 small glass of warm water
1 pinch of salt
- Prepare a leaven by mixing the yeast in a little warm water with 100 g of flour. Leave to rest in a warm, dry place for at least 2 hours.
- Place the rest of the flour, the sugar, two eggs, olive oil, salt, orange flower water, zest and half a glass of water in a bowl. Mix well, then incorporate the leaven.
- Shape the dough into a ball, cover with a tea towel and leave to rise for 4 to 5 hours in the refrigerator.
- Roll the dough into a 2 cm thick circle or oval on an oiled surface (you can make some star or leaf-shaped cuts in the dough if you wish) and leave to rest for an additional hour.
- Brush with the remaining egg yolk and cook in a medium oven (th 5) for 10 to 15 minutes (you can place a bowl of water in the oven to keep the brioche moist).
