< Pompe à l'huile Recipe with Le Fermier Calvados Blend – Le Fermier Créateur de Saveur

Pompe à l'huile Recipe with Le Fermier Calvados Blend

Michelin Chef's Pompe à l'huile recipe, using Le Fermier!

Pompe à l'huile originates in Provence, in the South-East of France and can be often seen in Christmas spreads in France!

Here I've used the Calvados blend to make it taste extra fruity and bring a touch of freshness of the thyme!

The ingredients are:

* 170g (2⁄3 cup + 1 tbsp.) water
* 24g fresh or 7g (21⁄4 tsp) instant yeast
* 100g (1⁄2 cup) caster sugar
* 9g (11⁄2 tsp) fine sea salt
* 36g (3 tbsp.) orange blossom water
* 3g (1 tsp) ground anise (or 3 whole star anise)
* zest grated from 2 oranges
* 36g (3 tbsp.) strained orange juice
* 120g (1⁄2 cup) olive oil plus more for brushing
* 500g (33⁄4 cups) strong white bread flour
* icing sugar, for dusting
* Calvados Blend

Method:

1. Divide the water between a small cup (70g) and a large jug.


2. Crumble the yeast into the water in the cup, add a pinch of sugar and stir to dissolve. Leave it to one side while you prepare the rest of ingredients.


3. Add the sugar, salt, orange blossom water and ground anise to the water in the jug. If you have whole star anise, prise the seeds from it and grind them in pestle and mortar. Add to the jug together with the orange zest. Strain the orange juice before measuring it out and add to the jug. Stir to start dissolving the sugar and salt and pour in the olive oil.


4. Place the flour in the bowl of the standing mixer or an ordinary large bowl if you’re making dough by hand. Pour in the orange mixture and the dissolved yeast and mix to a rough dough with a dough hook attachment in the standing mixer or a wooden spoon.


5. Increase the speed in the mixer to medium and mix for 10 minutes. If kneading by hand, apply the slap and fold technique. When the dough is smooth, shiny and not sticky, place it in lightly oiled bowl and leave, covered, in a warm place until doubled in volume, about 31⁄2 hours.


6. Turn the dough out onto clean work surface and divide in two. Shape each portion into a ball, cover with a towel and leave for 20 minutes.


7. Prepare two large baking trays lined with parchment.


8. Roll out each ball to a circle about 20cm/8 inch in diameter and 11⁄2 cm/ 1⁄2 inch thick. Transfer them onto the trays and make incisions, like spokes but not cutting to the end or the middle of the dough, with a pastry cutter or a knife. Use your fingers to stretch and open up each incision.


9. Cover the pompes with cling film and leave in a warm place to puff up and almost double in thickness, about 1 ½ hours.


10. Preheat the oven to 190C fan if available/375F/gas 5

11. Bake the pompes one after the other on the middle rack for 15-17 minutes until uniformly golden.


12. Remove from the oven and brush generously with the extra olive oil. Cool on the parchment on a wire rack and dust with icing sugar. Pompe a l’huile is the nicest barely warm, but it will keep well for a couple of days, well wrapped. You can briefly warm it in the oven to restore freshness after that time.

Shop the Calvados blend here!

Michelin Chef's Pompe à l'huile recipe, using Le Fermier Calvados Blend