Monday, March 22, 2010
So, Mildred the Mixer came back out of her hiding place in the cabinet, the oven started pre-heating and I gathered the necessary supplies. Without the two hour resting period that last night's cookies required, these were done in a snap. As you can see I decided to brush some with egg yolk and leave some plain before baking them.
I enjoyed one of each with a cup of tea while grading 7th grade tests on the passé composé. These have a nice crunch and a subtle lavender taste. The real test will come tomorrow when I ask Señor for his input. He is my cochon d'Inde or guinea pig. Do the French use that expression, I wonder? And where on earth did it come from anyway?
(from La Ferme Gerbaud cookbook courtesy of Serious Eats website)
250 grams / 2 cups flour
2 tsp. baking powder
125 grams / 1 cup sugar
45 grams / 3 1/4 Tbsp. butter, melted
2 tsp. dried lavender flowers
1/4 cup water, plus a bit more, if needed
1 egg yolk, if desired, for brushing tops
Mix the baking powder into the flour. Add the sugar, egg, melted butter, lavender and water. Mix well. Batter should be just past the point of sticky. Divide the dough into 3 or 4 pieces. Place on a floured surface. Roll the pieces into sausages, about as thick as you want the navettes. Cut the sausages into slices, rolling them with your hand to give each slice its oval shape, long and lean at both ends. Place them on a baking sheet lined with parchment paper. With a knife, make a well-centered cut lengthwise. Brush with an egg yolk, if desired. Bake in a moderate oven (375F) for 15-20 minutes, depending on the size of the navette, until golden brown.
Makes about 24 cookes.
Bon appétit et bonne nuit!
P.S. As of today, almost two years after starting this blog, my profile has been checked 1,000 times. I chose to believe that 1,000 people have read at least one of my entries. Bravo!