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20 nonnettes made using this recipe
Cook the oranges in a pan full of water until you can easily stab them.
Drain and mix as finely as possible.
Add the sugar and glucose and cook in the pan until the liquid has evaporated.
Put to one side
Cold brew the milk and star anise the day before. Temper the marmalade and chestnut honey.
Add cream to the butter and brown sugar, then add the orange marmalade, the chestnut honey, the glucose, the two flours with baking powder, the cinnamon, the 4 spices, and finally the eggs and the milk (which has been previously filtered through a strainer).
Mix the two ingredients and put to one side.
On a baking tray with a Silpat, arrange twenty buttered and floured nonnette rings (4.5cm high and 6cm diameter). Fill each ring with 50g of cake filling. Bake in a ventilated oven at 165°C for 18 minutes. Remove the rings immediately and let the cakes cool to ambient temperature.
Fill each nonnette with 18g of marmalade, glaze them on a shelf and put them in a ventilated oven for 1 minute at 190°C.
One week at ambient temperature under a plate cover (cloche)
Coffee, tea, mineral water
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