Our selection of Mulot & Petitjean will be back in mid-September, after the hot season! Whet your appetite and have a look at some of the new ones to come!
It's so easy to enjoy these nonnettes, with their onion chutney center, whether on their own, with your appetizers, or as lovely accompaniment to your entrées and platters!
Mulot & Petitjeanmakes innovation a priority, whilst preserving all the techniques, skills and expertise of days gone by. Production begins in the same way in which it always has done with the creation of a base dough made from wheat flour, honey and sweeteners. This dough is firstly kneaded and then left to rest for a minimum of two weeks. The base dough is then reworked and made more pliable during a process called ‘turning’. Egg yolks, raising agents, spices and natural flavours are then added. The ‘turned’ dough is then rolled, cut or placed on a baking tray or in moulds. The cooking time varies from a few minutes to two hours depending on the product being made.