Orange blossom water in pastries
How do you incorporate orange blossom water into your recipes?
Pouring the floral water into the paste
Floral waters are very easy to use in baking. To incorporate them into your recipes, simply pour the recommended dose (20 to 40g /kg of pastry) directly into your appliance and mix evenly. In this way, a batch of crème pâtissière can be divided and flavored at the end of preparation with different floral waters. This saves considerable time while diversifying the flavors of your preparations.
By spraying or soaking
Another alternative is to spray floral water over the dessert to add floral notes to your preparations. Fill a spray bottle with floral water and spray your creation before serving.
The final method of flavoring with orange blossom water is to create a scented soaking syrup. Simply soak your cookie (already baked) with a brush or by capillary action to perfume it with orange blossom water.
Which pastries should be scented with orange blossom water?
Orange blossom: a must for crêpes!
Orange blossom water adds a volatile, gourmet note to crêpes. Simply add a tablespoon to the batter. The subtle fragrance is diffused during cooking and, of course, when eating. Of course, this also applies to pancakes!
Soft, fragrant brioches
Brioches love orange blossom water. In fact, just a few drops are enough to transform a classic pastry. The fragrance blends perfectly with the softness of the butter. What’s more, the crumb remains soft and light. It can also be used in milk or raisin bread dough.
Chantilly and meringues with orange blossom water
Chantilly takes on a new dimension with orange blossom water. Simply add a teaspoon at the end of preparation. The airy cream takes on appetizing floral notes. It’s ideal for a citrus-based dessert, creating an aromatic link between the cream and the fruit.
Orange blossom water adds a delicate note to meringues. It adds an almost tangy note that lends lightness and counterbalances the sweetness of the sugar.
Cakes and madeleines: a childhood fragrance
Orange blossom water is often reminiscent of childhood snacks. It can be added to cakes, madeleines or financiers. It is added to the dough before baking. A soaking syrup can also be used to cover cakes and reinforce the fresh floral notes. In this way, the fragrance is diffused evenly. Cakes, muffins or even clafoutis remain moist, with a fragrance that combines fruity and floral notes.
Orange blossom water ice cream
Let’s not forget ice cream with orange blossom water… Bring out notes of marzipan mixed with floral aromas! You’re bound to melt with pleasure, whether it’s an ice cream or an orange blossom soft serve.
White coffee or soft drink
Finally, to accompany your desserts, offer a white coffee! This is a cup of hot water (or infusion) with a few drops of orange blossom water and a teaspoon of honey.
Vary the pleasures with floral water refreshments. A glass of fresh water scented with orange blossom water is an excellent alternative to iced tea!
Why choose NOROHY organic orange blossom water?
NOROHY’s organic orange blossom water is extracted from the fresh flowers of the Bigaradier tree in Cap Bon, Tunisia.
Our craftsmen harvest the flowers by hand, then carefully distill them. In this way, the water retains all its natural aromas. What’s more, NOROHY orange flower water is certified organic, with no preservatives or synthetic aromas.
A second distillation, in France, further concentrates the aromas for exceptional intensity.
To find out more or to order, discover more aboutNorohy organic orange blossom water from Cap Bon.
Orange blossom water in pastry not only enhances your recipes… it can also be used to perfume savory dishes! Thanks to its delicate fragrance, its flowery notes can be added to couscous, vinaigrettes, tajine, lemon chicken, rice… To find out more, check out our other blog articles on floral waters and get inspired by our gourmet recipes!