Today, I wanted to try my hand at a classic Provençal pastry: orange blossom navettes.
Recipe from a friend in our village of Le Bar-sur-Loup, in the heart of the Pays de Grasse, where orange trees perfume the air in spring… 
Well… I’ll tell you the truth, I’m not very good at baking.
And as in life, I tend to go fast… very fast 
The result: they’re delicious… but not very pretty. 
But after all, local recipes aren’t meant to be perfect…
They are meant to be shared.
The secret to the taste: real orange blossom water
For this recipe, I used the famous artisanal orange blossom water from Terroir-06, produced by Guilhem CODERA 
His work is quite incredible.
Bitter orange trees are grown organically in Le Bar-sur-Loup, a village nicknamed the city of the orange tree.
The flowers are harvested and then distilled in a traditional still, just like in the old days.
And above all, it respects a rule that has become rare today:
1 kg of flowers = 1 liter of orange blossom water
While many modern producers yield 3 to 4 liters with the same quantity of flowers…
Next, the hydrosol is aged for several months to develop the full subtlety of its aromas.
It’s no wonder that this orange blossom water is also used by great chefs like Mauro Colagreco or Michel Sarran.
The recipe for orange blossom navettes:
Ingrédients
4 large eggs
300 g sugar
5 cl orange blossom water
100g of melted butter
50 g olive oil
20 cl water
zest of an orange
zest of a lemon
1 kg flour
1 sachet of baking powder
Préparation
Mix together the eggs, sugar, orange blossom water, melted butter, olive oil and water.
Add the orange and lemon zest.
Incorporate the flour and yeast.
Mix well until you obtain a smooth paste.
Let the dough rest for 2 hours.
Form small rolls of dough.
Make a notch in the middle and pinch the ends lightly.
Bake for 18 minutes at 190°C.
And there you have it: homemade navettes flavored with orange blossom!
Perfect with coffee, tea… or simply for a delicious treat.
Question: Do you like desserts flavored with orange blossom? 
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