From Beyond the French Riviera, http://www.provencebeyond.com
“Navette â la fleur d’oranger” is the classic.
“Navette Marseillaise” skips the fleur d’oranger.
“Navette Provencale has the fleur d’oranger, is softer and doesn’t keep as long.
Preparation, Resting, Cooking: 3-1/2 hours (makes 1 kg dough)
|500 g flour [farine]250 g sugar [sucre]75 g butter [beurre]3 eggs [oeuf]||5 cl orange flower water5 cl water [eau]
1 teasp milk [lait]
1 egg yolk [jaune d’oeuf]
A zeste de citron is a single strip of peel from a lemon.
1. Put the water and orange flower water (fleur d’oranger) together.
2. Put the flour and sugar into a mixing bowl and grate in the lemon peel.
3. Add the butter, 3 eggs and orange-water and and mix into a stiff dough.
4. Set the dough in a warm place for 1 hour.
5. Separate the dough into small balls about 50 g each.
6. Roll each ball out to an oval, pinching the two ends down sharply.
7. Put the ovals of dough on a buttered baking tin, and dent down the center of each, making the boat (navette) form.
8. Set aside for 2 hours.
9. Beat the egg yolk and milk together and paint it (dorer) onto the top of each navette.
10. Cook in a medium oven.