Butter-Infused Marseille Navettes with Orange Blossom Water

Ingredients

• 250 g Wheat flour (type 45) (Sift before use)
• 125 g Unsalted butter (Cold, cut into cubes)
• 100 g Icing sugar
• 5 g Baking powder (About 1 teaspoon)
• 2 pcs Eggs (Large, at room temperature)
• 30 ml Orange blossom water (About 2 tablespoons)
• 1 pcs Additional egg (for glazing) (Lightly beaten)

Instructions

1. Prepare the dry ingredients

   In a large bowl, mix the icing sugar, baking powder and sifted flour. Use the mixer on low speed or stir by hand with a spatula.

   Time: PT2M

2. Incorporate the butter

   Add the cold butter cubes to the bowl. Mix on medium speed with the mixer (or work with your fingertips) until a sandy texture is achieved.

   Time: PT3M

3. Beat the eggs

   Crack the two eggs into a small bowl and whisk lightly with a fork.

   Time: PT2M

4. Add orange blossom water and eggs gradually

   Pour the orange blossom water into the dough, then incorporate the beaten eggs little by little, mixing between each addition until a homogeneous but still slightly sticky dough is obtained.

   Time: PT3M

5. Form the dough and let rest briefly

   Gather the dough into a ball, place it on a lightly floured work surface and let rest 5 minutes so the gluten relaxes.

   Time: PT5M

6. Divide and shape the portions

   Flour the work surface, roll the dough to 1 cm thickness and cut portions of 30‑40 g (about the size of a small orange). Form each portion into a ball then flatten slightly.

   Time: PT5M

7. Give the characteristic navette shape

   With the thumb, lightly hollow the centre of each disc then shape the edges to obtain the typical navette shape (slightly domed edge, recessed centre).

   Time: PT5M

8. Glaze the navettes

   Brush each navette with the remaining beaten egg using a brush to achieve a nice golden colour when baked.

   Time: PT2M

9. Bake

   Preheat the oven to 180 °C. Arrange the navettes on a baking sheet lined with parchment paper and bake for 20 minutes until lightly golden.

   Time: PT20M

   Temperature: 180°C

10. Cool and serve

    Remove the sheet from the oven, let the navettes cool 5 minutes on a rack before enjoying them with coffee.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Unsalted butter: Margarine
• Instead of Icing sugar: Blended granulated sugar
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Eggs: Beaten whole egg
• Instead of Orange blossom water: Vanilla extract (for a different flavor)
• Instead of Additional egg (for glazing): Egg white

Equipment Needed

• Mixing bowl
• Stand mixer or hand whisk (optional)
• Spatula or wooden spoon
• Rolling pin
• Knife or dough cutter
• Baking sheet
• Parchment paper
• Oven
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Incorporate the cold butter without melting it
• Add the eggs gradually to control consistency
• Shape the navettes with uniform thickness
• Precise baking at 180 °C for 20 minutes

Chef Tips from the Video

• Using very cold butter guarantees a sandy and tender texture.
• If you have time, let the dough rest 30 minutes in the fridge to improve its handling during shaping.
• For an elegant presentation, lightly dust with icing sugar before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5 to 7 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, in a dry container, up to 5 days.

Make-Ahead Tips

• The navettes can be baked ahead and kept in an airtight box.
• For an even softer texture, reheat lightly in the oven for 5 minutes before serving.