Éliza Prévost’s Sweet Fougasse with Orange Blossom Water and Whipped Cheese (Aigues-Mortes-style)
Éliza Prévost’s Sweet Fougasse with Orange Blossom Water and Whipped Cheese (Aigues-Mortes-style)
Ingredients
- 4 eggs, at room temperature
- 2/3 cup (150 ml) 15% cream, warm
- 1/3 cup to 6 tbsp (75 to 90 ml) orange blossom water (see note)
- 1/4 cup (60 ml) olive oil
- 1/2 tsp salt
- 1 lemon, zest finely grated
- 4 cups (600 g) unbleached all-purpose flour
- 2/3 cup (140 g) sugar
- 1 1/2 tsp instant yeast
- 1/3 cup (75 g) unsalted butter, softened
- 3 tbsp unsalted butter, melted
- 3 tbsp sugar
- Fleur de sel
- 11 oz (300 g) fresh goat cheese, at room temperature
- 2 to 3 tbsp (30 to 45 ml) olive oil
- 2 to 3 tbsp (30 to 45 ml) honey
- 1 to 2 tsp fennel seeds, crushed
- 1 pinch salt
- 1 orange, zest finely grated (optional)
Instructions
- In a bowl, whisk together the eggs, 15% cream, orange blossom water, oil, salt and lemon zest.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Add the egg mixture and mix until the dough starts to form. Knead for 5 minutes. Add the butter. The dough will be soft. Place the dough in a clean, generously oiled bowl. Cover with plastic wrap and let rise in the refrigerator for 8 hours or overnight.
- Remove the bowl of dough from the refrigerator and let sit out at room temperature for 1 hour 30 minutes.
- Line an 18 x 13-inch (46 x 33 cm) baking sheet with parchment paper. Spread the dough out to cover the entire surface of the baking sheet. Cover and let rise for 1 hour 30 minutes to 2 hours or until the dough has doubled in volume.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
Éliza Prévost’s Sweet Fougasse with Orange Blossom Water and Whipped Cheese (Aigues-Mortes-style)