Éliza Prévost’s Sweet Fougasse with Orange Blossom Water and Whipped Cheese (Aigues-Mortes-style)

Ingredients

• Fougasse

  • 4 eggs, at room temperature
  • 2/3 cup (150 ml) 15% cream, warm
  • 1/3 cup to 6 tbsp (75 to 90 ml) orange blossom water (see note)
  • 1/4 cup (60 ml) olive oil
  • 1/2 tsp salt
  • 1 lemon, zest finely grated
  • 4 cups (600 g) unbleached all-purpose flour
  • 2/3 cup (140 g) sugar
  • 1 1/2 tsp instant yeast
  • 1/3 cup (75 g) unsalted butter, softened

• Topping

  • 3 tbsp unsalted butter, melted
  • 3 tbsp sugar
  • Fleur de sel

• Whipped Cheese

  • 11 oz (300 g) fresh goat cheese, at room temperature
  • 2 to 3 tbsp (30 to 45 ml) olive oil
  • 2 to 3 tbsp (30 to 45 ml) honey
  • 1 to 2 tsp fennel seeds, crushed
  • 1 pinch salt
  • 1 orange, zest finely grated (optional)