la fougasse d'aigues mortes
Food recipes

Fougasse from Aigues-Mortes

Twelth’s Night is over and it might have been an opportunity for you to try one of my brioches, either the classic version flavored with orange blossom or the cocoa-pralines version. But the treat isn’t over yet for those who adore orange blossom!

Fougasse from Aigues-Mortes is a traditional culinary specialty of the town of Aigues-Mortes, in Gard. It’s a brioche scented with orange blossom and crystallized sugar. It’s often enjoyed during local festivals and celebrations, representing an iconic element of the region’s gastronomic heritage. Here you can find a more detailed presentation video.

Prepare the day before.


The day before

– 150 grams of semi-skimmed milk
– 20 grams of fresh baker’s yeast
– 3 eggs
– 500 grams of flour
– 60 grams of powdered sugar
– 1 teaspoon of salt
– 100 grams of butter

The next day

– 80 grams of butter
– 80 grams of powdered sugar
– 20 ml of orange blossom water


The day before

1. Place the milk, crumbled yeast, and eggs in the bowl of a Thermomix. Heat for 3min30 at 37°C on speed 1.5.
2. Add the flour and 60g of sugar. Knead for 8min on dough mode.
3. Add the salt and butter cut into pieces. Knead for 10min on dough mode.
4. Transfer to a bowl, cover, and let rise in a warm place for two hours.
5. Punch down the dough and form a ball in the bowl.
6. Cover with film and leave in the fridge overnight.

The same day

1. Remove the bowl from the fridge for 30 minutes.
2. Roll out the dough on parchment paper to a thickness of 1 to 2 cm.
3. Place on a baking sheet.
4. Cover with a cloth and let rise for one hour.
5. Preheat the oven to 180°C.
6. Press down with your thumb in several places on the dough to create “holes”.
7. Place a knob of butter in each hole.
8. Sprinkle with 60g of sugar.
9. Bake for 20 minutes.
10. Upon removing from the oven, generously drizzle with orange blossom water.
11. Sprinkle with 20g sugar.
12. Serve.

Enjoy your Fougasse from Aigues-Mortes!


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