"Simplicity is the ultimate sophistication" LdV

Friday, 3 April 2015

ORANGE BLOSSOM MOELLEUX

ORANGE BLOSSOM MOELLEUX

These little orange blossom moelleux would lovingly finished your Easter lunch, dinner or buffet with a light and refreshing note. The first time I used Orange Blossom in its raw form was in a carrot salad. My friends verdict was clear : have you put some perfume in it Sixtine ? Aaaargh. It was a lesson for me :  be very subtle with raw orange blossom as the taste can be terribly strong... So I changed my tactic and used it differently. I make a lot of those lovely biscuits and the orange blossom flavor is always perfectly balanced when cooked... 

Wine pairing : Saumur (Sparkling white) from the Loire Valley.



ORANGE BLOSSOM MOELLEUX
A quick glance in your kitchen...

In your fridge
Butter
Egg

In your cupboard
Caster sugar
Vanilla pod
Flour
Orange blossom

ORANGE BLOSSOM MOELLEUX
For 25 little moelleux
100g 3,5 oz of melted butter 
80g 3 oz of caster sugar 
1 vanilla pod 
1 egg 
100g 3,5 oz of flour 
4 tbsp of orange blossom.

Pre-heat your oven to 180°.
Mix all the ingredients together to form dough.
Roll to a minimum thickness
Allow to rest in the freezer for about 15 mn.
Cut out heart shapes.
On a parchment lined baking tray, place roughly 10 cm apart, each heart.
Cook for 15 minutes.
Set at room temperature. 
Store in an airtight container.

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