We drove away from Beaulieu-sur-Dordogne after a month’s stay at the riverside camp-site beside the bridge. Our four-year-old daughter’s lower lip quivered – only a small bag of warm oreillettes straight from the boulangerie could help offset her disappointment at leaving France until the next year. These crisp nothings, modelled on piglet’s ears, are also known as ‘bugnes’ and are traditionally made at Christmas in the Ardèche.
Sift the flour on to a cold work-surface or into a wide bowl. Make a well in the centre and add the butter, the egg, caster sugar, salt, sunflower oil, baking powder, orange-flower water and
On a floured board, roll out the dough until
Deep-fry the pastries, three or four at a time, in hot deep fat. This takes only 2–3 minutes and the oreillettes will swell up like cushions. Drain on kitchen paper and toss in vanilla sugar. Makes about fifty little ears.
© 1987 Geraldene Holt. All rights reserved.