Preheat oven to 180°C. Butter and flour 8 cupcake or muffin hollows and line them with the puff pastry. Prick the bottom with a fork. Chop the walnuts with a knife. Slice the onion in rings. Scramble the eggs in a bowl with a pinch of salt and pepper. Add the onion, the sour cream, the chopped walnuts, and the bacon. Mix well. Pure into each cupcake form a bit of the egg mixture. Put a slice of cheese in the centre and a drop of honey. Bake for 25-30 minutes or until golden brown on the surface.
Remove from oven and serve hot or warm.
Sweet Pancetta
