AMV recipes: the 13 desserts of Provence

In the Provence region, according to popular belief, you must make no less than 13 desserts on Christmas Eve. A generous feast that starts off the festivities with a sweet bang. But first things first: here’s the recipe.

Cover photo: @mbdutarn

“To each their own”

This expression perfectly describes the 13 desserts of Provence. In this region, every family starts with the same list, adds their own tweaks and comes up with their own personal version. Here’s the AMV team’s creation:

– Candied fruit
– Pompe à l’huile
– White nougat
– Dark nougat
– Walnuts
– Hazelnuts
– Almonds
– Dates
– Figs
– Dried apricots
– Clementines
– Calissons d’Aix
– Fruit jellies

Photo: @michelestachak

Pompe à l’huile recipe

Ingredients
Grated zest from 1 orange
150 g caster sugar
1 cube baker’s yeast
600 g flour
2 eggs
2 tbsp olive oil
2 tbsp orange blossom water
1 glass warm water
1 pinch salt

Preparation
1 – Mix the baker’s yeast with a small amount of warm water, 100 grammes of flour and a pinch of sugar. Leave to rise at room temperature.
2 – In a large bowl, add the rest of the flour, the olive oil, sugar, eggs, orange blossom water, orange zest, a pinch of salt and half a glass of water. Knead, then add the yeast.
3 – Form a ball with the dough and cover with a dishtowel. Let it rest for at least 3 hours.
4 – Roll out the dough on an oiled baking tray. Cut out circles. Slash lines in the circles to decorate them. Let them rise for 1 hour.
5 – Preheat the oven to 150°C.
6 – Brush the circles with egg yolk.
7 – Bake for about 10 minutes, with a bowl of water at the bottom of the oven.

Photo: @laurianneme

AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.