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Recipe · Provence
Oreillettes provençales
Provençal crisp fried pastries
⏱ 90 minServes 30Medium245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients30 servings
500 g (18 oz)flour
100 g (3½ oz)sugar
100 g (3½ oz)melted butter
4eggs
50 ml (3½ tbsp)rum
50 ml (3½ tbsp)orange blossom water
Zest of 1 lemon
1 pinchsalt- Oilfor frying, powdered sugar
- 500 g (18 oz) flour
- 100 g (3½ oz) sugar
- 100 g (3½ oz) melted butter
- 4 eggs
- 50 ml (3½ tbsp) rum
- 50 ml (3½ tbsp) orange blossom water
- Zest of 1 lemon
- 1 pinch salt
- Oil for frying, powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, sugar, salt and zest.
- Add the eggs, melted butter, rum and orange blossom water.
- Knead to a supple dough and chill for 1 hour.
- Roll out very thin, 1–2 mm (1/16 in).
- Cut into 10 × 5 cm (4 × 2 in) rectangles.
- Cut a slit in the center and pull one end through it.
- Heat the oil to 170°C (340°F).
- Fry for 30–40 seconds per side until golden.
- Drain and dust generously with powdered sugar.
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