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.