🇫🇷 Traditional French Christmas Dessert: How to Make 'La Pompe à Huile' with Orange Blossom Water

La Pompe à l'Huile de Noël, a delectable Provençal sweet flatbread, is a quintessential dessert savored during Christmas Eve celebrations in the south of France. Infused with the delicate aroma of orange blossom water and the zest of sun-kissed oranges, this flatbread is lovingly enriched with the finest olive oil, offering a unique and irresistible flavor profile.
This festive treat boasts a texture reminiscent of a tender brioche, yet it is the distinctive citrus notes that truly distinguish it from other holiday pastries. La Pompe à l'Huile is not merely a dessert; it is an indispensable tradition, a culinary emblem of Christmas without which the feast would be incomplete.
Originating from the historic olive oil mills of Provence, this flatbread has humble beginnings. Crafted from wheat flour, it was traditionally used to absorb the precious remaining oil after the extraction process, ensuring that not a single drop of the golden elixir went to waste.
Served cold, La Pompe à l'Huile is traditionally torn by hand, a gesture that invites a sense of warmth and togetherness. Should any of this sumptuous bread remain after Christmas Eve, it becomes a delightful treat to be enjoyed for breakfast the following day. Its irresistible charm lies in its simplicity and the joy it brings to those who partake in its flavors. One taste of La Pompe à l'Huile de Noël, and it's easy to understand why it's cherished by many; it's a festive delight that is sure to capture your heart.
Chapters list:
00:00 Introduction
01:45 Ingredients
02:18 Utensils
02:56 Recipe method 1
11:03 Recipe method 2
12:46 The taste
Ingredients :
- 500 g of all-purpose flour/ 4 cups
- 150 g of sugar/ 0.75 cups
- 8 Tbs of olive oil
- 3 Tbs orange blossom water
- 2 tsp dry bread yeast
- 1/8 tsp salt
- 1 medium-sized orange 5 Tbs orange juice
- for the glaze 1 tablespoon of milk + 1 Tbs sugar
- A small glass of lukewarm water
- Olive oil
Utensils
- A stand mixer with the kneading dough hook
- A set of measuring spoons
- A tablespoon
- A small sharp knife.
- A glazing brush
- A dough scraper or a spatula
- micro plane
- A rolling pin
- A 30cm circular baking tray
- A plastic bag
- A rubber band
- A large lid or a large bowl that can cover the baking tray.
- An orange juicer
Optional
- A salad bowl with a lid for the second method.
Voilà!
Cheers! Lionel.
Follow me on Instagram www.instagram.com @myveganprovence
Music credits: www.bensound.com
LaPompeALHuile #FrenchChristmasTraditions #ProvençalDessert #ChristmasFlatbread #OrangeBlossomDelight #OliveOilTreats #HolidayPastries #CulinaryEmblem #FestiveFlavors #NoëlGourmet #BriocheLikeBread #CitrusNotes #ProvenceCuisine #FrenchBakery #ChristmasEveDelicacy #HandTornBread #GastronomicJoy #SavoringChristmas #HeritageRecipes #ArtisanalBaking

[@tamcon72]

Confused about why this is a repost, but will happily watch it anyway!

[@myveganprovence]

Hi! I had to repost the video for a sound problem.

[@SooperToober]

I like that u brought ur friend for a taste test n explained the differences and techniques

[@myveganprovence]

Thanks!

[@SooperToober]

Another yummy recipe - I like the overnight no knead method

[@myveganprovence]

The overnight is a life saver for bread making. It makes the baking time more flexible.

[@feluxjohn3236]

Hi Lionel, great selection, keep them coming.

[@myveganprovence]

Thanks, will do!

[@mikaelnielsen7374]

Thank you, Lionel! Another mouthwatering video. 🥰

[@myveganprovence]

My pleasure 😊

[@sandracarli1110]

Thank you for sharing this recipe. It was interesting to hear about your traditions! I'm going to use my Italian orange blossom water.
In Naples people usually use it to make a cake for Easter. It's very heavy because eggs and ricotta cheese are used. I have yet to try a vegan version but I bought the orange blossom water to try it. Now I'll try your cake first because it's easy ;)
th-cam.com/video/BP_arMJta98/w-d-xo.html

[@myveganprovence]

Hi! This is like a brioche, but without eggs and it is indeed easy to make. The traditions in Provence are pretty well attached to Italians due to the politics in the past and the proximity. I’m very happy you can try this recipe and feel the spirit of Christmas from Provence. Merry Christmas!

[@sandracarli1110]

@@myveganprovence Thank you! Merry Christmas to you as well! ✨🌟✨