Oreillettes de Toulouse

Name: Oreillettes de Toulouse
Total time: 90 min
Yield: Serves 8
Cuisine: Toulouse region
Ingredients: 300 g (2½ cups) pastry flour; 2 whole eggs; 50 g (3½ tbsp) melted unsalted butter; 30 g (2½ tbsp) granulated sugar; 2 tablespoons orange blossom water; 1 pinch of fleur de sel; 1 L (1 qt) frying oil; 50 g (⅓ cup) powdered sugar

Toulouse oreillettes, fried pastry

⏱ 90 minServes 8Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)pastry flour (French T45)
2whole eggs
50 g (2 oz)melted unsalted butter
30 g (1 oz)superfine sugar
2 tbsporange blossom water
1 pinchfleur de sel (flaky sea salt)
1 L (4¼ cups)frying oil
50 g (2 oz)powdered sugar

300 g (11 oz) pastry flour (French T45)
2 whole eggs
50 g (2 oz) melted unsalted butter
30 g (1 oz) superfine sugar
2 tbsp orange blossom water
1 pinch fleur de sel (flaky sea salt)
1 L (4¼ cups) frying oil
50 g (2 oz) powdered sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large bowl (3 L / 3 qt)

1 rolling pin

1 deep fryer, 24 cm (9½ in)

1 slotted spoon

03 — Method

Put the flour in the large bowl, make a well and crack in the eggs, then add the melted butter, sugar, orange blossom water and pinch of salt.
Mix, then knead about 10 minutes until smooth and elastic. Cover and let rest 1 hour at room temperature.
Roll out very thinly on a floured surface and cut into diamonds or rectangles with a fluted pastry wheel.
Heat the frying oil in the fryer to 170 °C (340 °F), keeping the temperature steady throughout.
Fry a few at a time, 1 min per side, until puffed, golden and crisp.
Lift out with the slotted spoon onto paper towels, let cool slightly and dust generously with powdered sugar just before serving.