So, for this week I thought I would attempt to make a Fougasse Monegasque, which is effectively just a sweet kind of biscuit/bread flavoured with aniseed.
For this recipe you need to use fresh yeast, in the absence of finding any in my local supermarket I substituted with dry active yeast. However, the instructions on the packet and other instructions found on the world-wide wonderweb varied.
Seeing as you’d think the actual yeast packet would carry the correct instructions I followed that, cue for a complete disaster…
If you fancy having a go at making a Fougasse Monegasque, and doing a much better job than I, here is the recipe I used, from a website called marmiton.com.
I have lovingly translated the recipe and instructions from French to English… (OK, I didn’t, Google Translate did 😉 )
- 1 kg of wheat flour
- 15 cl of dry white wine
- 15 cl of oil (sunflower or peanut type – not olive)
- 15 cl of orange blossom water
- 150 g of butter
- 350 g caster sugar
- 20 g of baker’s yeast (fresh in cubes at the baker’s)
- 1 pinch of salt
- 1 tablespoon anise nature (I assume this means anise extract, or anise liqueur)
- 8 whole almonds
- 8 sugared almonds
- 1 teaspoon of red and white anise (not easy to find everywhere)
- Dissolve the yeast in a tablespoon of warm water. Make a small soft ball and put it in the middle of the flour. Let stand 15 minutes
- In a bowl put 1/2 glass of water; add the sugar, the softened butter, the oil, the wine, the grains of anise and a pinch of salt; let it come to room temperature
- Mix this liquid with the yeast ball in the middle of the flour, then knead the whole to obtain a fairly flexible mixture (almost like bread)
- Let rise for 24 hours, covering the dough with a clean cloth to keep it warm: it must double in volume (mine SO didn’t)
- The next day, spread pieces of dough 1 cm thick on oiled plates
- Garnish with red and white anise; add 3 or 4 almonds and 3 or 4 sugared almonds per dish
- Bake 20 to 25 minutes in preheated oven (190/200 ° C / Gas Mark 7). Watch the cooking to prevent the fougasses from burning!
- At the end of the oven, wet with orange blossom water (at your discretion)
- Powdered sugar can also be added for those with a sweet tooth
- Let it cool and eat
This biscuit is a specialty of the Principality of Monaco and is used mainly at Christmas time.
It is will keep well for about 1 week in aluminum paper or a tin (no plastic box) and also freezes very well.