Shuttles from Provence

Shuttles from Provence

Ingredients for 14 large Shuttles:

3 eggs
500g flour
200g sugar
75g softened butter
6 tablespoons orange blossom

a little milk for brushing

Battre les œufs et les mélanger avec tous les autres ingrédients. La pâte doit être bien pétrie longuement
Make a ball with the dough
Divide the dough in half and 2 flanges, puis diviser les 2 strands into 5 parts

Façonner chaque morceau de pâte.

Attention, without the aid of flour : otherwise your shuttle will be too dry

And then flatten slightly with a knife cut the middle.
Rest 2 hours (the refrigerator)
Brush with a little milk and 1 teaspoon of orange blossom.
Navettes Bake about 15 minutes at 180 ° ; just golden !!is preserved in a tin.

Attention Shuttles are quite hard :it is the nature of this specialty that is eaten soaked with tea or coffee.

3 thoughts on “Shuttles from Provence”

  • merci pour cette recette excellente. Meme si on a du mal à le croire il ne faut en effet pas ajouter de farine, çà colle mais le résultat est bluffant . J’ai déjà plusieurs fois fait cette recette et encore aujourd’hui.

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