Honey and apricot nonnettes

Honey and apricot nonnettes

by Emmanuelle de Casserole & Chocolat


for 12 nonnettes

Difficulty : easy

Price : inexpensive

Preparation : 15 minutes

Cooking time : 25 minutes

for a tray of 12 muffins

  • 40 g butter at room temperature
  • 1 large egg
  • 50 g milk
  • 3 star anise
  • 120 g apricot jam
  • 120 g honey
  • 8 g brown sugar (1/2 tablespoon)
  • 25 g T45 flour

  • 75 g rye flour
  • ¼ teaspoon gingerbread mix
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 6 g baking powder 
  • 2 tablespoons apricot jam


Boil the milk in a saucepan, remove from the heat and add the star anise.
Let it steep for 10 minutes.

Preheat your oven to 170°C.

Whisk together the flour, brown sugar, yeast, cinnamon, gingerbread mix, 120 g apricot jam and the honey that has been heated for 30 seconds in the microwave.

Then add the butter and salt and mix well.

Add the egg and then the milk (without the star anise). Mix until achieving a homogenous consistency.

Using the pastry bag (without the nozzle), fill the individual cups in your cake tin which you have greased beforehand with butter.

Put the two tablespoons of apricot jam in the pastry bag and attach nozzle no. 6. Pipe some jam into the middle of each nonette.

Cook for around 25 minutes.

Let them cool on a rack. Once cooled, you can coat your nonnettes with hot apricot jam to add a nice glaze.


Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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